Fried Pork Chop Plate Recipe

Prepare chops

Pat pork chops dry with paper towels. If chops are thicker than 1" (1 to 1 1/2" ideal), gently pound to an even 1" thickness leaving bone intact. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper (from the pork chop seasoning).

Make dredging stations

In a shallow dish, whisk buttermilk with eggs until combined. In a second shallow dish, combine 1 1/2 cups flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, cayenne, and baking powder. Mix thoroughly to distribute spices.

Dredge chops

Working one at a time, coat each chop in the flour mixture, then dip into the buttermilk-egg mixture, allowing excess to drip off, then return to the flour mixture for a final coat. Press flour onto the surface to ensure an even crust. Place coated chops on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1/2"–1" (approx. 3–4 cups depending on pan). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles immediately on contact.

Fry chops

Carefully add 1–2 chops to the hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 4–5 minutes per side for 1" chops (internal temperature 145°F/63°C). Adjust time for thickness. Transfer cooked chops to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish the rest.

Reserve drippings

After frying all chops, reserve about 2 tbsp of the flavorful brown bits and oil from the pan for the gravy. Pour off excess oil if needed, leaving the reserved amount plus any fond.

Cook potatoes

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Mash

Drain potatoes well and return to the hot pot for 1 minute to dry. Add butter and milk, then mash with a potato masher or ricer until smooth. Season with 1 tsp salt and 1/4 tsp black pepper (adjust to taste). Keep warm until serving.

Make roux

In the same skillet used for frying (with reserved 2 tbsp drippings), heat over medium. Sprinkle in 2 tbsp flour and whisk continuously for 1–2 minutes until it turns golden and smells toasty, being careful not to burn.

Finish gravy

Slowly whisk in 2 cups broth, scraping up any browned bits. Bring to a gentle simmer and cook until thickened, about 3–5 minutes. Season with 1/2 tsp salt and 1/2 tsp pepper. Strain if you prefer a silky gravy. Keep warm until plating.

Steam beans

Bring a medium pot of water to a boil and place a steamer basket with the green beans over the pot. Cover and steam until bright green and just tender, 4–6 minutes depending on size.

Finish beans

Toss steamed beans with 1 tbsp butter, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Plate one pork chop per plate with a generous scoop of mashed potatoes and a portion of steamed green beans. Spoon gravy over the mashed potatoes and, if desired, a little over the chop. Garnish with chopped parsley and a lemon wedge on the side. Serve immediately.