Fried Pork Chops with Tomato Gravy

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Recipe Courtesy of

Servings: 4
Difficulty: Easy

Ingredients Add to grocery list

4 bone-in center-cut pork chops (1 inch thick, ½ pound each)
Salt and black pepper
¼ teaspoon garlic powder
3 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped onion
¼ cup all-purpose flour
1 1/2 cups whole milk
1 ½ cup chicken broth or water
1 can (14.5 ounces) diced tomatoes, drained





Lightly sprinkle the chops on both sides with salt and black pepper, sprinkler with the garlic powder. In a large skillet, heat the oil over medium-high heat. Add the chops and cook, without moving, until a dark golden crust forms on the bottom of each, 5 to 6 minutes. Flip the chops and cook 5 minutes more. Transfer to a paper-towel lined plate to drain.

Add the butter in the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Go ahead and reduce the heat if the onions start to brown too quickly. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened, about 5 minutes. Whisk in the tomatoes, ½ teaspoon salt, and ¼ teaspoon black pepper. Spoon the sauce over the pork chops and serve up to a hungry family.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Reader Comments:


This looks so delicious and will be trying to make this tonight:)

By Bee on November 29, 2013


Can this recipe be used in a Crock Pot?

By Urban on December 07, 2012


The tomato gravy was too thick and did not seem "tomatoey" enough. I added a 15 oz can tomato sauce and it was perfect!

By Chris on September 29, 2012


I have made this recipe 3 times and, actually, double it at this time because we chow down whenever I make it. Partner it with rice which soaks up that tomato yummy!! I do use Paula's house seasoning on my chops though.I also throw about 1/2 a tablespoon into the gravy. Just a note...the amount of chicken broth needs to be corrected. In Southern Cooking Bible it is 1/2 cup. Using 1.5 cups would make the gravy way too soupy!!

By Naomi Blackburn on July 12, 2012


Great dish! My family loved it! This is a keeper, thanks Paula!

By Paula Fan on February 07, 2012


Marvelous, great for big breakfast for the men back from morning hunt..thanks!!

By Sabrina Howard on November 25, 2011


Paula - well done! I made these last night and fell in love, one of my new faves (as well as the boys next door...) I made a few slight changes such as using a nice Kosher salt instead, I just love the texture and extra flavor. I didn't have whole milk, but skim, so I used mostly that and mized in some heavy cream with it. Also, I used the whole can of tomatoes instead of draining them. It just added a nice tomato flavor to the gravy. Also, the recipe in your book only calls for 1/2 cup of chicken broth, which I found to be just right - the cup and 1/2 would have been too much, I think. Served it up with a split spud baked potato and some steamed veggies. YUM! Love you and your show!

By Jessica on November 12, 2011


This recipe has been corrected, it should call for 1 1/2 cups of whole milk.

By Jonathan Able on October 26, 2011


I would love to try this for dinner tonight but I need to know how much milk?

By Jodine Glover on October 25, 2011


You don't list milk in the ingredients! How much

By Dot Shirley on October 17, 2011



By Tiffany on October 16, 2011


I saw paula making pork chops and tomato gravy on t.v.and it looked so good and easy to make,can't wait to try it.

By katherine nicholas on October 14, 2011


How much Milk???

By Kimberly on October 14, 2011

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