Best 9 Fried Pork Chops With Rice And Gravy Recipes

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When it comes to comforting and flavorful meals, few dishes hit the spot quite like fried pork chops with rice and gravy. This classic combination is a staple in many households, and for good reason. The crispy, juicy pork chops, fluffy rice, and rich gravy come together to create a symphony of flavors and textures that is sure to satisfy. Whether you're a seasoned home cook or a novice in the kitchen, this guide will provide you with all the information you need to create a perfect pork chop dinner that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BAKED PORK CHOPS WITH GRAVY AND RICE



Easy Baked Pork Chops With Gravy and Rice image

Make and share this Easy Baked Pork Chops With Gravy and Rice recipe from Food.com.

Provided by Jessica1

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

2 pork chops (thin chops are best)
1 (1 ounce) package brown gravy mix
1 (4 -6 ounce) package 10-minute Success rice
1/2 cup flour
pepper
garlic salt
vegetable oil (about 1/4 inch deep in pan)
water

Steps:

  • Preheat oven to 375°F.
  • Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
  • Season pork chops with garlic salt and pepper.
  • Cover pork chops on both sides with FLOUR.
  • When oil is hot, brown pork chops on both sides.
  • Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
  • Take pork chops out of the oven and pour the brown gravy mix into water.
  • Return pork chops to the over and bake for an additional 10 minutes.
  • Now is the time to make the rice.
  • Prepare according to package directions.
  • Take pork chops out of the oven and serve with gravy over rice.
  • ENJOY!

FALL APART TENDER PORK CHOPS & GRAVY OVER RICE



Fall Apart Tender Pork Chops & Gravy Over Rice image

Provided by [email protected]

Number Of Ingredients 12

4 pork loin chops, about 1 inch thick (boneless pork loin or bone in), trim fat and pat dry
Goya Seasoned Salt (with or without pepper / or your own favorite), garlic powder, and regular black pepper, to taste
6 Tbl. Minerva Dairy Garlic & Herb Butter, i*divided/i
1 (8 oz.) container fresh sliced mushrooms
1/4 tsp. dried thyme
1 large onion, peeled and sliced
3/4 cup cold water
2 packets (.87 oz. each) dry beef or pork gravy mix, either works
1/4 tsp. Kitchen Bouquet
1 (10 1/2 oz.) can beef consommé
1 (10 oz.) can cream of mushroom soup
(1 Tbl. sour cream, optional at end)

Steps:

  • Preheat oven to 300ºF.
  • Season chops on both sides with seasoning salt, garlic powder and pepper to taste.
  • In cast iron skillet (that has a tight-fitting lid), melt 3 Tbl. butter until hot and almost smoking over medium heat. Brown chops on each side, turning every 2 minutes so that they don't curl. When nicely browned on each side, about 6 - 8 minutes total, remove to a small plate.
  • Add 3 more Tbl. butter to pan, melt, and add mushrooms and thyme. Sauté until golden, pile onto each chop.
  • Turn off heat and move pan to a cool spot.
  • Add onions to the bottom of the pan separating into rings, tossing in the butter. Carefully place chops with mushrooms on top of onions.
  • In small bowl, whisk together rest of ingredients. Pour slowly and evenly over chops.
  • Cover with lid, and pop into 300ºF oven and bake for 2 1/2 hours. (*3 hours if super thick-cut.) Do not lift lid during baking.
  • Make rice during last 30 minutes of baking time.
  • To serve, place chops onto servings of rice, whisk leftover gravy sauce in pan until creamy, cooled down a little and thickened a bit (this will take a few minutes), and ladle (lots!) of gravy over chops and rice. (*For a richer sauce, whisk in 1 Tbl. sour cream.) Garnish with finely chopped fresh parsley if desired.

FRIED PORK CHOPS WITH RICE AND GRAVY



Fried Pork Chops With Rice and Gravy image

Make and share this Fried Pork Chops With Rice and Gravy recipe from Food.com.

Provided by Michael W.

Categories     Healthy

Time 25m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 11

2 bone in pork chops, about 1/4 in thick
1 cup flour
2 eggs
1/4 cup water
2 tablespoons hot smoked paprika, divided
1 tablespoon salt, divided
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
1/4 cup vegetable oil
2 cups rice
1 cup beef stock

Steps:

  • In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
  • In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
  • Season the chops on both sides with garlic powder and black pepper.
  • In a medium saucepan, heat the oil over medium high heat until shimmering.
  • Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
  • Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
  • Place the chops in the oil and fry until golden brown. Set aside and keep warm.
  • Drain all but 2 Tbsp of the oil.
  • Add about 1 C of the reserved flour and brown to a Carmel colored roux.
  • Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
  • Serve gravy over rice and chops (if desired). Enjoy.

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY



Fried Pork Chops with Homemade Table Gravy image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 tablespoons Miss Brown's House Seasoning, recipe follows
1 tablespoon hot sauce
1 teaspoon yellow mustard
4 thin bone-in pork loin chops (about 2 pounds total)
Canola oil, for frying
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup half-and-half
Generous pinch of Miss Brown's House Seasoning, recipe follows
Kosher salt and freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
  • Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
  • Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
  • Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
  • For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

PORK CHOPS WITH DELICIOUS GRAVY



Pork Chops with Delicious Gravy image

Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!

Provided by ANFMUSICGRL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 4

Number Of Ingredients 10

1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
¼ cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

Steps:

  • Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
  • In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g

CHOPS WITH FRIED RICE



Chops with Fried Rice image

Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana's Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1 package (6.2 ounces) fried rice and vermicelli mix
2 tablespoons butter
2 cups hot water
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In a large skillet, brown pork chops in oil on both sides; remove and keep warm. In the same skillet, saute rice mix in butter for 2 minutes. Stir in the water, mushrooms and contents of rice seasoning packet. , Place pork chops over rice mixture; drizzle with soy sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 2-5 minutes longer or until rice is tender and meat juices run clear.

Nutrition Facts :

FRIED PORK CHOPS WITH PAN GRAVY



Fried Pork Chops with Pan Gravy image

One of the keys to frying meat is having the oil at the right temperature (about 375°F) so it "sings" when you add the meat. At a lower temperature, meat will cook slowly and stew rather than fry, absorbing the oil and becoming greasy and heavy. Meat, fish, and vegetables begin to brown at around 230°F. The transformation that develops the characteristic brown color of foods cooked on the grill, in the oven, or in oil is called the "Maillard reaction."

Yield serves 4 to 6

Number Of Ingredients 6

4 to 6 (8- to 10-ounce) bone-in, center-cut pork chops, cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 cup all-purpose flour
1/4 teaspoon cayenne pepper, or to taste
1/2 cup canola oil
2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, or 1 cup milk plus 1 cup chicken stock or broth

Steps:

  • Season the pork chops generously with salt and pepper. Set aside. Place the flour in a shallow plate and mix with cayenne, salt, and pepper. Set aside.
  • In a large skillet, preferably cast iron, heat the oil over medium-high heat until the temperature reaches 375°F on a deep-fat thermometer.
  • Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat both sides. Shake to remove excess flour.
  • Add the pork chops to the hot oil without crowding. Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes. Using tongs, turn the chops. Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140°F on an instant-read thermometer, an additional 3 to 4 minutes. Using tongs, remove the chops to a warm platter and tent loosely with aluminum foil to keep warm.
  • Pour off most of the grease, leaving 2 tablespoons in the pan along with any browned bits. Add 2 tablespoons of the remaining seasoned flour. Using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes. Whisk in the chicken stock and bring to a boil over high heat. Decrease the heat to medium-low, and simmer, whisking occasionally, until thickened, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper.
  • To give the chops a little crunch, I sometimes add a few tablespoons of fine cornmeal to the seasoned flour. You can also season the mixture with paprika in addition to the cayenne.

PORK CHOPS OVER RICE



Pork Chops Over Rice image

If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

8 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1 small onion, chopped
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme

Steps:

  • In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts :

PORK CHOPS IN MUSHROOM GRAVY



Pork Chops in Mushroom Gravy image

This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!

Provided by jb

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
2 tablespoons water

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
  • Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
  • Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g

Tips:

  • To ensure the pork chops are evenly cooked, use a meat mallet to pound them to an even thickness before cooking.
  • For a crispier crust, coat the pork chops in breadcrumbs or crushed pork rinds before frying.
  • To make a flavorful gravy, use the drippings from the pork chops and add some flour, milk, and seasonings.
  • Serve the fried pork chops immediately with rice and gravy, and garnish with parsley or green onions.

Conclusion:

Fried pork chops with rice and gravy is a classic Southern dish that is easy to make and always a crowd-pleaser. The pork chops are crispy on the outside and juicy on the inside, while the gravy is rich and flavorful. Serve this dish with your favorite sides, such as mashed potatoes, green beans, or coleslaw, for a complete meal.

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