Country Fried Pork Chops

Name: Country Fried Pork Chops
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Bone-in center-cut pork chops; 4 Egg wash; 1 cup Seasoned flour; 3 tbsp Frying oil; 1 cup Pan gravy

Panko-crusted pork chops, cream gravy, and green beans.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Hard

Ingredients

4servings

Bone-in center-cut pork chops4
Egg wash4
Seasoned flour1 cup
Frying oil3 tbsp
Pan gravy1 cup

Instructions

1
Dredge & bread
Dredge the pork chops in the egg wash, then coat heavily in seasoned flour.
2
Fry crisp
Pan-fry in a cast-iron skillet until the crust is golden brown and the internal temperature reaches a safe but juicy 145°F.
3
Remove the chops
Remove the chops.
4
Mash smooth
Use the residual oil and browned bits to create a pan gravy to serve alongside mashed potatoes.

Cook it safe

160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 879
Fat: 31g
Carbs: 67g
Protein: 83g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Cast iron skillet

Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Chocolate tempering thermometer — Tempering succeeds or fails on a couple of degrees, so a fast, accurate readout matters.

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