Fried Pork Chops with Cream Gravy

Fried Pork Chops with Cream Gravy

Southern Living JANUARY 2003

  • Yield: Makes 8 servings (serving size: 1 chop)


  • 1 cup all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 (4-ounce) boneless center-cut pork chops
  • 1 cup nonfat buttermilk
  • Vegetable cooking spray
  • 3 tablespoons vegetable oil
  • 1 cup fat-free milk
  • 1/4 teaspoon salt
  • Garnish: coarse ground pepper


Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish.

Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.

Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray.

Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels.

Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 42%
  • Fat: 12.3g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.6g
  • Protein: 26.2g
  • Carbohydrate: 11.2g
  • Fiber: 0.3g
  • Cholesterol: 267mg
  • Iron: 1.5mg
  • Sodium: 250mg
  • Calcium: 63mg

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Fried Pork Chops with Cream Gravy Recipe