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Fried Pork Chops with Tomato Gravy

By Paula Deen


Difficulty: Easy


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


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.