What is the best oil for frying pork chops?

Peanut oil or vegetable oil is ideal for frying pork chops due to their high smoke point, which is important for achieving a crispy crust.

How do I know when the pork chops are cooked through?

Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) for safe consumption.

Yes, you can use gluten-free flour and breadcrumbs to make this recipe suitable for a gluten-free diet.

Enjoy these golden brown Chicken Fried Pork Chops topped off with delicious gravy any day of the week!

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Season the pork chops on both sides with salt and pepper. Fill a cast-iron heavy skillet 2/3rds with vegetable oil and set on medium-high heat. Place the pork chops in a shallow dish and cover with buttermilk. Allow to set for at least 30 minutes.
In a separate bowl, combine flour, salt, seasoned salt, pepper, onion powder, garlic powder, dried thyme, smoked paprika, and red pepper. Whisk together.
Remove one pork chop from the buttermilk and shake excess milk; dredge through the flour on both sides, shake excess flour, and place slowly in the hot oil. Fry on both sides for 5 minutes.
Remove from hot oil, sprinkle with a little more seasoned salt, place on a baking sheet, and place inside a warm preheated oven until ready to serve. Only cook 2 pork chops at a time.
In a small saucepan on medium heat, melt the butter and cook the onions for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for 2 minutes. Add the 2 tablespoons of flour and mix well.
Slowly add the milk and whisk to avoid clumping. Continue adding milk and whisking until gravy becomes smooth. Season with salt and pepper to taste. Feel free to add additional seasonings if desired. Pour gravy over pork chops and serve.