Cracker Barrel Country Fried Pork Chops is an easy copycat dinner of double breaded chops with a savory brown gravy, ready in under 20 minutes. That makes it a quick weeknight dinner for the family, since the crispy buttermilk crust comes together fast and fries in just 8 minutes.
Holding the oil at a steady 350F is the step that matters, because the double breading needs consistent heat to set into a crispy shell. You dredge each chop in seasoned flour, then dip in buttermilk and back through the flour again, so the coating builds up thick before frying.
This version uses buttermilk thinned with water for the dip, which helps the second layer of flour stick better and creates a thicker crust. The pan drippings turn into a quick brown gravy too, so you get a full dinner plate without reaching for a jar.
Cracker Barrel Country Fried Pork Chops
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes8
minutes403
kcalBone-in pork chops get a double coat of seasoned flour with a buttermilk dip in between, then fry at 350F until golden and crisp. Pan drippings make a quick brown gravy, and the whole meal comes together in under 20 minutes.
Ingredients
Oil for frying
2 cups all-purpose flour
2 teaspoons salt, plus more for seasoning
2 teaspoons ground black pepper, plus more for seasoning
1 cup buttermilk
1/2 cup water
4 boneless or bone-in pork chops
- For the Brown Gravy (Optional):
3 tablespoons reserved frying oil
2 tablespoons all-purpose flour
2 cups liquid (stock, milk, or water)
Salt and pepper to taste
Directions
- Heat the oil:Pour 3 to 4 inches of oil into a heavy pot or Dutch oven and heat to 350F.
- Set up the dredge:Mix the flour, salt and pepper in one shallow bowl. Whisk the buttermilk and water together in a second bowl.
- Season the chops:Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- Double bread:Dredge each chop in the seasoned flour, dip into the buttermilk mixture, then dredge through the flour a second time. Set on a wire rack and let rest briefly.
- Fry:Lower the chops into the 350F oil and fry for 7 to 8 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145F.
- Drain:Transfer to a wire rack set over a sheet pan and let rest for a few minutes.
- Make the gravy (optional): Heat 3 tablespoons of the reserved frying oil in a skillet, whisk in 2 tablespoons flour, and cook for 1 minute. Slowly pour in 2 cups of liquid while whisking, then simmer until thickened. Season with salt and pepper.
FAQs
Can I use an air fryer instead of deep frying?
You can air fry the breaded chops at 400F for about 12 minutes, and a light spray of oil helps the crust brown. Flip them halfway through, since even heat gives a more consistent color and crunch. The crust won’t be as thick though, because the air fryer dries the coating rather than sealing it in hot oil.
How thick should the pork chops be?
Chops about 3/4 inch thick work best for frying, because thinner cuts dry out before the crust has time to turn golden. Thicker chops need a lower oil temperature and longer cook time, so the center reaches 145F without burning the outside. Ask the butcher to cut them to size, since prepackaged chops can vary quite a bit in thickness.
Can I use regular milk instead of buttermilk?
Regular milk works, but buttermilk gives a tangier flavor and its acid helps tenderize the pork during the dip. You can make a quick substitute by adding one tablespoon of vinegar to a cup of milk, which curdles it in five minutes. The homemade version works well, and most people won’t notice a difference in the finished crust.
What oil works best for frying pork chops?
Peanut oil is a great choice because it has a high smoke point and adds no flavor to the crust. Vegetable or canola oil works well too, and both are easy to find at any grocery store. Avoid olive oil though, since it smokes at frying temperatures and leaves a bitter taste on the breading.
How do I know when the pork chops are done?
The chops should reach 145F on an instant read thermometer, and at that point the crust will be deep golden brown. Bone-in chops take about 7 to 8 minutes at 350F, but boneless ones may finish a minute or two sooner. Let them rest a few minutes after frying, since the internal temperature rises and the juices settle back in.
