Golden-crusted pork chops, breaded in homemade breadcrumbs, paired with creamy garlic cauliflower mash and smothered in rich, peppery country gravy—a comforting, Southern-inspired dish perfect for a hearty dinner. This balanced plate blends crispy texture, creamy smoothness, and bold seasoning for a meal that’s both indulgent and satisfying.
Why You’ll Love This Recipe
- Combines crispy fried pork with velvety cauliflower mash
- A lower-carb alternative to mashed potatoes without sacrificing flavor
- Rich pepper gravy ties the dish together with bold, savory notes
- A complete meal on one plate—no need for extra sides
- Comfort food made from scratch with wholesome ingredients
- Easily customizable for gluten-free or dairy-free diets
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pork Chops:
- 2 boneless pork chops
- 1 cup homemade breadcrumbs (or panko)
- 1/2 cup all-purpose flour
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil (for frying)
For the Garlic Cauliflower Mash:
- 1 medium head of cauliflower, chopped
- 2 cloves garlic
- 2 tablespoons butter
- 1/4 cup milk (or plant-based)
- Salt and pepper to taste
For the Pepper Country Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon cracked black pepper
- Salt to taste
Directions
- Prepare the Pork Chops: Pound pork chops to an even thickness. Season with salt, pepper, paprika, and garlic powder.
- Dredge chops in flour, then dip in beaten egg and milk mixture, and finally coat with breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat. Fry pork chops for 3–4 minutes on each side until golden brown and fully cooked. Transfer to paper towels to drain.
- Make Garlic Cauliflower Mash: Steam cauliflower and garlic until tender (10–12 minutes). Blend with butter, milk, salt, and pepper until smooth and creamy.
- Prepare Pepper Gravy: In a small saucepan, melt butter. Whisk in flour and cook briefly to form a roux. Gradually whisk in milk until the gravy thickens. Stir in cracked black pepper and salt.
- Assemble: Serve pork chops over the garlic cauliflower mash. Generously ladle pepper gravy over both components and serve hot.
Servings and timing
- Servings: 2
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: 490 kcal per serving
Variations
- Gluten-Free: Use gluten-free flour and breadcrumbs for breading and gravy.
- Dairy-Free: Substitute butter and milk with plant-based alternatives.
- Spicy Kick: Add cayenne pepper or hot sauce to the pork seasoning or gravy.
- Herb-Infused Mash: Add fresh herbs like parsley or chives to the cauliflower mash.
- Add a Side: Include sautéed green beans or a fresh salad for more variety.
Storage/reheating
- Storage: Refrigerate leftovers in airtight containers for up to 3 days.
- Reheating: Reheat pork chops in an oven at 350°F (175°C) for 10 minutes. Reheat mash and gravy in the microwave or on the stovetop.
- Freezing: Not recommended for breaded items, but you can freeze the cauliflower mash and gravy separately for up to 1 month.
FAQs
Can I use bone-in pork chops?
Yes, but adjust cooking time as bone-in chops may take slightly longer to cook through.
Can I substitute mashed potatoes for the cauliflower mash?
Absolutely. Mashed potatoes are a traditional and equally delicious option.
How do I get the pork chops extra crispy?
Ensure the oil is hot enough before frying and do not overcrowd the pan.
Can I air fry the pork chops?
Yes, air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.
What can I use instead of breadcrumbs?
Try crushed cornflakes, almond flour, or gluten-free crumbs.
Is this recipe suitable for keto?
Replace flour and breadcrumbs with almond flour or crushed pork rinds, and use heavy cream in place of milk.
Can I make the gravy ahead of time?
Yes, store in the refrigerator and reheat gently while whisking to prevent separation.
How do I avoid watery cauliflower mash?
Drain the cauliflower well after steaming and allow excess steam to escape before blending.
Can I make this without frying?
Yes, bake the breaded pork chops at 400°F (200°C) for 20–25 minutes or until cooked through.
What is the best cut of pork for frying?
Boneless center-cut pork chops are ideal for even cooking and ease of preparation.
Conclusion
Country Fried Pork Chops with Garlic Cauliflower Mash and Pepper Gravy offers the perfect blend of Southern comfort and contemporary health-conscious twists. With crispy pork, creamy mash, and savory gravy, this dish brings satisfying textures and flavors to the table, making it ideal for a cozy family dinner or a rustic weekend meal.
Country Fried Pork Chops with Garlic Cauliflower Mash and Pepper Gravy
Golden-crusted pork chops, breaded in homemade breadcrumbs, paired with creamy garlic cauliflower mash and smothered in rich, peppery country gravy—a comforting Southern-inspired plate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Halal
Ingredients
- For the Pork Chops:
- 2 boneless pork chops
- 1 cup homemade breadcrumbs (or panko)
- 1/2 cup all-purpose flour
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil (for frying)
- For the Garlic Cauliflower Mash:
- 1 medium head of cauliflower, chopped
- 2 cloves garlic
- 2 tablespoons butter
- 1/4 cup milk (or plant-based)
- Salt and pepper to taste
- For the Pepper Country Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon cracked black pepper
- Salt to taste
Instructions
- Prepare Pork Chops: Pound pork chops to even thickness. Season with salt, pepper, garlic powder, and paprika. Dredge in flour, dip in beaten egg with milk, then coat with breadcrumbs.
- Heat oil in a skillet over medium-high. Fry chops 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Make Garlic Cauliflower Mash: Steam cauliflower and garlic until tender (about 10–12 minutes). Blend with butter, milk, salt, and pepper until creamy.
- Prepare Pepper Gravy: Melt butter in a small saucepan. Whisk in flour to form a roux. Slowly add milk while whisking until thickened. Add black pepper and salt.
- Assemble: Plate pork chops with a generous scoop of mash, and pour pepper gravy over both. Serve hot.
Notes
- Use gluten-free flour and breadcrumbs for a gluten-free option.
- Swap pork with chicken or tofu for dietary preferences.
- Roast the cauliflower for added flavor before mashing.
- Gravy can be made in advance and reheated before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg