How do you keep pork chops from drying out when frying?

Use thin-cut chops (about 1.5 lbs for 4 pieces) and avoid overcooking. Fry until golden brown, then simmer in the gravy to keep them moist. Don't skip the buttermilk soak—it tenderizes the meat.

Can you make the gravy ahead of time?

Yes. Prepare the onion gravy up to 2 days in advance and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally, and add a splash of broth if it thickens too much.

What type of potatoes work best for mashing?

Russet potatoes are ideal because they're starchy and create a fluffy texture. Yukon Gold potatoes also work well if you prefer a creamier, buttery result.

How long should pork chops marinate in buttermilk?

At least 30 minutes, though 1–2 hours yields better tenderness. Overnight marination is acceptable and won't harm the meat.

Can you bake instead of fry the pork chops?

Yes. After dredging, bake at 400°F for 12–15 minutes until cooked through. You'll lose some crispness but gain a lighter dish. Pan-sear first for better browning before finishing in the oven.

Smothered Pork Chops with Mashed Potatoes

Name: Smothered Pork Chops with Mashed Potatoes
Prep time: 2 h 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 thin-cut pork chops (about 1.5 lbs); black pepper, to taste; seasoned salt, to taste; garlic powder, to taste; paprika, to taste; 1 cup buttermilk; 3 large russet potatoes; 4 cups chicken broth; 3 tbsp butter; 1/2 cup milk; 1 cup all-purpose flour; 1 tsp smoked paprika; 2 cups cooking oil, for frying; 1/4 onion, diced; 1.5 cups water; salt, to taste

CookOSBeta

Smothered Pork Chops with Mashed Potatoes | CookOS

Ingredients

4 thin-cut pork chops (about 1.5 lbs)
black pepper, to taste
seasoned salt, to taste
garlic powder, to taste
paprika, to taste
1 cup buttermilk
3 large russet potatoes
4 cups chicken broth
3 tbsp butter
1/2 cup milk
1 cup all-purpose flour
1 tsp smoked paprika
2 cups cooking oil, for frying
1/4 onion, diced
1.5 cups water
salt, to taste

16 Ingredients

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Instructions

1
Season pork chops generously on both sides with black pepper, seasoned salt, garlic powder, and paprika.
2
Place the seasoned pork chops in a large resealable bag and pour in the buttermilk.
3
Seal the bag and massage to ensure the pork chops are fully coated in the buttermilk.
4
Refrigerate and let the pork chops marinate for at least 2 hours.
5
While the chops marinate, prepare the potatoes. Rinse, peel, and chop the potatoes into chunks.
6
Place the potato chunks in a pot and add enough chicken broth to cover them.
7
Bring the potatoes to a boil and cook until fork-tender.
8
Drain the potatoes and transfer them to a large mixing bowl.
9
Add butter and milk to the hot potatoes.
10
Using a hand mixer, blend the potatoes until creamy. Season to taste with salt and pepper.
11
In a shallow dish, combine the all-purpose flour, smoked paprika, and a pinch of salt and pepper. Whisk to combine.
12
In a large skillet, heat about 1-2 inches of cooking oil to 350°F.
13
Remove the pork chops from the buttermilk marinade and dredge them in the seasoned flour, ensuring they are fully coated.
14
Carefully place the dredged pork chops into the hot oil.
15
Fry for a total of 10 minutes, turning every 2 minutes, until golden brown and cooked through.
16
Remove the fried pork chops and place them on a wire rack to drain excess oil. Repeat with remaining chops.
17
To make the gravy, carefully pour out all but 2 tablespoons of oil and drippings from the skillet. Add the diced onion and sauté for 2 minutes until softened.
18
Stir in 2 tablespoons of the reserved seasoned flour and cook for about a minute until it forms a paste and browns.
19
Gradually whisk in the water until a smooth gravy forms. Bring to a simmer and cook until thickened.
20
Season the gravy with salt and pepper to taste.
21
Serve the fried pork chops with a generous portion of mashed potatoes, smothered in the onion gravy.