Crispy Breaded Pork Chops With Milk Gravy

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Comfort food. Crispy Breaded Pork chops fried on the stove top creates a delicious crunchy coating. I love to serve this with  my Mashed Potatoes and all of it happily covered in a good coating of milk gravy.



crispy breaded pork chops

I sure do wish you would have been here last night when we were eating this. I even had an extra crispy breaded pork chop set aside. But alas, we’re screens apart and truth be told my house wasn’t clean enough for company anyway, so you’ll have to make this yourself if you wanna eat it anytime soon.

What Can I Make with These Breaded Pork Chops?

There are so many fantastic choices that pair really well with Pork Chops. My family loves crispy breaded pork chops with mashed potatoes but whenever my in-laws come over I always have to be sure to have some nice applesauce to go on the side. There’s just something about pork chops and apples that pair so well together! Here are a few more suggestions. 

Sweet and sour green beans. A little bit sweet and a little bit tangy, sweet and sour green beans with crispy bacon and onion are one of my favorite Southern side dishes. I could eat a vat of those every day and still want more. 

Creamed Corn is another big hit. My crock pot creamed corn recipe has the same rich and creamy old-fashioned flavor, but is so easy to make with just 5 ingredients and a hands-off cooking method.

Quick Fried Turnip Greens These old-fashioned Southern turnip greens are quick to cook, deliciously flavored, and the perfect side to accompany your next Southern-style meal.

pork chops ingredients

To make the Crispy Breaded Pork Chops, you will need these ingredients:

  • Pork Chops
  • Eggs
  • Sleeve of saltine crackers

Salted Crackers Are A Must

Make sure you use the salted crackers because they really give us a great flavor here. This recipe will make four -five pork chops and you can get the thickness you prefer, adjusting cooking time accordingly. I’m using chops that are almost one inch thick so they will take a little longer to cook.

Helpful Kitchen Tool

pork chops ingredients


I like to use pie plates for my ingredients to get ready for this to keep things from getting too messy. 

Crack your eggs into a pie plate or bowl and beat them up with a fork.

In another plate, place your crushed saltines – I crushed the entire sleeve. A quick way to do this is to throw them into a Ziploc bag and run over it a few times with a rolling pin

pork chops dipped in butter


Dip both sides of each pork chop into the beaten egg.

coat in crackers

and then press each side of each chop into the cracker crumbs.

pork chops coated in crackers

Place in heated oil and cook over medium heat until browned, then turn and cook to brown on other side, removing when fully cooked and center is no longer pink.

pork chops being fried


Here is a photo of them just about to come out. It is a bit blurry but so are my kids when they run in and out of the kitchen wanting to know when supper is going to be ready….

pork chops done

so this pic will work just fine because they’re hungry 🙂

When your pork chops are completely done, remove them from the skillet and place on a paper towel lined plate.

pork chops on paper towel plate

Now it’s time to make our recipe for milk gravy.

Recipe Ingredients for  milk gravy (one of them is optional)

  • Flour
  • Milk
  • Salt and pepper are a must.
  • Bacon grease makes it even better. I’m going to use it in this post but you can leave the grease out entirely if you like, you don’t even have to use oil.

It is entirely possible to make a perfectly good milk gravy with nothing but flour, salt, pepper, and milk. My mother was shocked when I told her this and others probably will be too so lets just keep the whole “greaseless milk gravy” thing to ourselves :).

How To Make Milk Gravy

If you are using bacon grease, go ahead and put it in a small skillet and place that over medium heat until melted.

I’ve been storing mine in the refrigerator so it may look a bit more solid than yours.

gravy ingredients

Now add your flour and give it a gooooood stir. 

If you’re not using grease just put your flour in a dry skillet.

gravy mixed

Continue cooking, stirring constantly, over medium to medium low heat until your flour is browned.

Now with bacon grease added the flour is going to quickly become paste-like. Without bacon grease it will just stay dry but it will still brown in a dry skillet. Stir constantly, especially if using a dry skillet, until your flour is good and browned.


You can go ahead and add the salt and pepper before it is done browning.

or whenever you think about adding it 🙂 

gravy browned with seasonings

This is a photo of my browned flour.

Remember, if you aren’t using bacon grease it will be dry instead of pasty but it will still brown.


gravy add milk

Pour in milk while stirring.

Cook this over medium low, stirring constantly, until gravy is thickened.

To start with it is going to look like milk with a bunch of brown globs in it. Just hang in there and keep on stirring.

when gravy is done

You’ll know it’s thickened when it coats the back of a spoon like this 🙂 If it gets too thick, just stir in a little more milk. 

Serve your Crispy Breaded Pork Chops with Mashed Potatoes and pour gravy over it all. YUM!

crispy breaded pork chops with gravy

P.S. This entire meal is also excellent without the gravy if you have non-gravy lovers.

Come and get it! 

Crispy Breaded Pork Chops with Milk Gravy


  • 4 Pork Chops I prefer thicker, boneless ones but you can use whatever type you like
  • 1 sleeve saltine crackers
  • 2 eggs

Milk Gravy

  • 3 tablespoons bacon grease optional but sure is good
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste
  • 1 1/2 cups milk


  • Place vegetable oil to a depth of about 1/4 of an inch in a large heavy bottomed skillet. Place over medium high heat while you prepare the pork chops.
  • Crush saltines and place in a shallow bowl or plate (I use pie plates). Beat eggs and pour into bowl.
  • Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.
  • Reduce oil temperature to medium. Add in pork chops to hot oil. Cook until browned on both sides (will need to turn) until completely done and no longer pink in the center.
  • Remove to paper towel lined plate.

For the Gravy

  • Pour the bacon grease into a medium skillet over medium heat. Add flour and stir to combine. Add salt and pepper. Cook, stirring constantly until flour begins to brown. Slowly pour in the milk while stirring constantly with wire whisk to break up any lumps. Lower heat to low and continue cooking and stirring until gravy thickens. If you prefer a thinner gravy, add more milk. Serve over mashed potatoes, pork chops, biscuits, and anything else you can come up with!
Tried this recipe?Mention @southernplate or tag #southernplate!


 When it comes to life the critical thing is whether you take things for granted or take them with gratitude.

~Gilbert Chesterson


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  1. Hello…If you just brown the flour and add milk and s&p,what flavour does the milk gravy have??I am Canadian and never heard of milk gravy. I am just curious..thanks and cheers your recipes!!

  2. I made these chops and absolutley will make them again and again! The one thing I did was soak my pork loin chops in buttermilk for about 10 hours after I had hand rubbed them with my favorite seasonings. This simple recipe was so moist and so good it was unbelievable! I also made the sweet sour green beans, another hit! As for the gravy it is a must to go with this meal. This simple meal tasted gourmet I will serve this up again and again! Its so true, that the simplest meals are the best, thank you Christie for sharing! Everyone else, you just gotta make this entire meal, you won’t be sorry!

  3. Tried this recipe today and everyone loved it! I’ve always made delish floured battered chope. Hubby & the Grandson’s said they like your recipe better. Well, since I cook to please my family, this is our new way to prepare chops…thank you!
    BTW, also cooked your Mac & Cheese and everyone went wild. Hubby who isn’t a fan of Mac & Cheese said he really liked this.

    All I can say is, thanks for the wonderful recipes. Can’t wait to try more!!!

    Wishing you and yours a very Happy New Year,

  4. Dear Christy,

    Please don’t take this as a dig at your “Poke Chops.” They are, indeed, a wonder to behold, and taste even better. I merely offer another step for your consideration.

    I must have beat about a million poke chops in the old bording house I gew up in and I still use the same method today. Lay the chops on a sturdy counter or cutting board and apply the business end, that’s the small end of a coke bottle, to the chops. Coke bottles are hard to come by today, so any sturdy bottle will do. Meat mallets just don’t turn out the same way. When the small circles cover one side, turn it over and do the same on the other side.

    This is a good way to take out your frustrations!

    Two things happen here: The main purpose is to tenderize the chop. It also makes the chop spread out so it is larger. The circles help to hold the bredding.

    I always use an egg in the milk for the breading and have always only used flour. I am going to switch to your cracker crumbs. First roll in flour, then egg and milk batter, then into cracker crumbs.

    One other veriation, use plane buttermilk instead of milk and egg.

    Keep up the good work and let me be the first to wish you and yours a very Merry Christmas!

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