Country Fried Pork Chops with Bacon Gravy
Crispy, golden-brown fried pork chops smothered in a rich and creamy bacon gravy—pure Southern comfort food!
Ingredients
For the Pork Chops:
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- Vegetable oil (for frying)
For the Bacon Gravy:
- 6 slices bacon
- 3 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper, to taste
Instructions
1. Prepare the Pork Chops
- Place the pork chops in a bowl and pour the buttermilk over them.
- Let them soak for at least 30 minutes (or up to overnight for more tenderness).
2. Season the Flour
- In a shallow dish, mix together flour, salt, pepper, garlic powder, paprika, and onion powder.
3. Coat the Pork Chops
- Remove pork chops from buttermilk, letting excess drip off.
- Dredge each chop in the seasoned flour, pressing lightly to coat well.
4. Fry the Pork Chops
- Heat about ½ inch of oil in a skillet over medium heat.
- Fry the pork chops for about 4–5 minutes per side, or until golden brown and fully cooked.
- Transfer to a plate lined with paper towels.
Make the Bacon Gravy
5. Cook the Bacon
- In the same skillet, cook the bacon until crispy.
- Remove and crumble it, leaving about 2–3 tablespoons of bacon grease in the pan.
6. Make the Gravy Base
- Stir in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
7. Add Milk
- Slowly whisk in the milk, stirring continuously to avoid lumps.
- Cook until the gravy thickens (about 3–5 minutes).
8. Finish the Gravy
- Add the crumbled bacon.
- Season with salt and black pepper to taste.
Serve
- Place the fried pork chops on a plate.
- Spoon the warm bacon gravy generously over the top.
Tips
- For extra crispiness, double-dip the pork chops (buttermilk → flour → buttermilk → flour).
- Keep cooked chops warm in the oven at low heat while finishing the batch.
- Serve with mashed potatoes, rice, or biscuits for a complete meal.