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To create the ultimate Country Fried Pork Chops with Rich Gravy, it’s essential to understand the role of each ingredient. Each component contributes to the flavor, texture, and overall success of this classic dish.

Country Fried Pork Chops with Rich Gravy

Discover the ultimate comfort food with Country Fried Pork Chops and Rich Gravy! This Southern classic features tender, juicy pork chops that are crispy on the outside and smothered in a creamy, flavorful gravy. Perfect for family dinners or cozy nights in, this recipe will have everyone asking for seconds. Dive into our detailed guide for tips on marinating, frying, and creating the perfect gravy. Bring a taste of the South to your table! #CountryFriedPorkChops #SouthernComfortFood #HomemadeGravy #FamilyDinner #ComfortFood
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Ingredients
  

4 (1-inch thick) bone-in pork chops

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon cayenne pepper (optional)

Salt and pepper, to taste

½ cup vegetable oil (for frying)

For the Gravy:

4 tablespoons of pan drippings (from frying the pork chops)

¼ cup all-purpose flour

2 cups chicken broth

Salt and black pepper, to taste

Chopped fresh parsley, for garnish

Instructions
 

Marinate the Pork Chops:

    - Place pork chops in a large bowl or zip-top bag and pour in the buttermilk. Cover and refrigerate for at least 2 hours or overnight for best flavor.

      Prepare the Breading:

        - In a large mixing bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Mix well to ensure even distribution of spices.

          Preheat the Oil:

            - In a large skillet or frying pan, heat the vegetable oil over medium-high heat until hot but not smoking (about 350°F or 175°C).

              Bread the Pork Chops:

                - Remove the pork chops from the buttermilk, allowing excess to drip off. Dredge each chop in the seasoned flour, pressing the flour onto the meat to coat thoroughly. Shake off any excess flour.

                  Fry the Pork Chops:

                    - Carefully place the breaded pork chops in the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 4-6 minutes on each side, or until golden brown and cooked through (an internal temperature of 145°F). Remove chops and let them drain on paper towels.

                      Prepare the Gravy:

                        - In the same skillet, carefully drain off excess oil, leaving about 4 tablespoons in the pan.

                          - Sprinkle in the flour, stirring continuously to create a roux. Cook for 1-2 minutes until golden brown.

                            - Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.

                              Serve:

                                - Serve the fried pork chops hot, topped with the rich gravy. Garnish with chopped parsley if desired.

                                  Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 2 hours 40 minutes | Servings: 4