Crispy, golden pork cutlets meet creamy, peppery gravy in this Southern comfort classic. Boneless ribeye chops are seasoned, dipped, dredged, and pan-fried, then topped with a rich milk-based gravy. Serve over mashed potatoes for a hearty, satisfying meal.
Chicken-Fried Pork Cutlets with Milk Gravy
One thing that I constantly hear from folks whenever I share any pork chop recipe on social media is "my pork chops are always so dry!"
Back in the day pork was much fattier and could handle a longer cooking time, but today's pork is bred so much leaner that a dry chop is probably caused by overcooking. We just don't realize how quick they cook now!
But the cut can matter too.
I have been buying pork ribeyes for several years now, so I'm always trying different things with them, recipes that will all eventually make their way here.
They do cost a little more and I love the texture and tenderness of the ribeye pork chops, but other than cost, what makes them different?
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Boneless pork ribeye chops are cut from the rib section of the pork loin, near the blade end, while other boneless pork chops are typically cut from the center or sirloin end of the loin.
Pork ribeye pork chops are more marbled, much like with a beef ribeye, which results in a much juicier and more tender cooked chop than say what you might get with a much leaner boneless center cut loin chop.
Pork ribeye pork chops are more marbled, much like with a beef ribeye, which results in a much juicier and more tender cooked chop than say what you might get with a much leaner boneless center cut loin chop.
This recipe is along the same lines as my chicken fried steak or chicken fried chicken, only made using boneless pork chops.
Here's what you'll need to make my Chicken-Fried Pork Cutlet with Milk Gravy:
- 4 to 6 (6 ounce) boneless pork chops (I used pork ribeyes)
- 2 teaspoons seasoned salt, divided
- 2 to 3 cups whole milk, more or less, divided use
- 1 tablespoon hot sauce
- 1-1/2 cups self-rising flour
- 1/4 cup cooking oil (light olive oil, vegetable, corn, canola)
- 1/4 cup water
- Freshly ground black pepper, as desired, to taste
- Prepared mashed potatoes
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Here's how to make it!
To hold fried chops while batch cooking, preheat oven to 200 degrees F.
Use a meat mallet or blade tenderizer to pound pork chops into thin cutlets. I purchased these ribeye chops from Curtis Stone via HSN, but I have no financial of affiliate relationship with them. I'm just a customer like you!
Season the cutlets on both sides with half of the seasoned salt, or plain salt and pepper is fine too. I'm using Morton's Nature's Seasoning (#ad) which contains salt, black pepper, sugar, spices, onion, garlic, parsley and celery seed, so if you have a favorite all-purpose seasoning use it!
Add one cup of the milk and hot sauce to a pie plate or other shallow dish. Add flour and remaining seasoned salt to another.
Heat the oil in a large skillet over medium to medium-high heat. Dredge cutlets in flour first.
Coat all over and shake off any excess flour.
Then dip in the milk.
Dredge in the flour again.
Repeat as needed for all of the remaining chops and reserve any remaining flour for the gravy.
Add the breaded cutlets to the hot oil, cooking in batches as needed to prevent cooling the pan.
Cook until browned, about 3 to 4 minutes per side, or to an internal temperature of 145 degrees F on an instant read thermometer when inserted into the side of the chop.
Remove to a wire rack to drain and repeat with remaining cutlets. Loosely tent rack with aluminum foil and transfer pan to a preheated 200-degree F oven to hold and keep warm as you fry remaining chops.
Add 1/4 cup of the remaining dredge flour to the oil in the skillet.
Stir until incorporated, cooking for about a minute.
Slowly add 1/4 cup of water to loosen roux flour, then begin stirring in the remaining milk a little at the time until blended in.
Reduce to a simmer and cook until thickened, about 5 minutes, adding additional milk as needed for desired consistency.
Season the gravy to taste with black pepper.
If serving with mashed potatoes, use your favorite recipe or check out my base recipe by tapping here. Today, I used my Anyday microwave dish (#ad) to make mine. For that you'll want to chop medium-sized peeled potatoes into large cubes, place them in the Anyday Pan, and microwave for about 12-15 minutes, or until tender. Then, mash the butter into the potatoes. Y'all. This microwave cookware is fantastic!
Mix in lightly warmed milk and season to taste.
Plate the pork with mashed potatoes. Spoon the gravy over the pork and potatoes and serve immediately. Steamed rice is good too!
For more of my favorite pork chop recipes, check out this collection on my Pinterest page!
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