Country Fried Pork Chops with Bacon Gravy
Crispy fried pork chops topped with creamy, smoky bacon gravy—classic comfort food.
Ingredients
For the Pork Chops:
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- Vegetable oil (for frying)
For the Bacon Gravy:
- 4 strips bacon
- 2 tbsp bacon grease (from cooked bacon)
- 2 tbsp all-purpose flour
- 2 cups milk
- Salt and black pepper (to taste)
Instructions
1. Prep the Pork Chops
- Place pork chops in a bowl and pour buttermilk over them.
- Let soak for at least 30 minutes (or up to overnight in the fridge for extra tenderness).
2. Season the Flour
- In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
3. Dredge the Chops
- Remove pork chops from buttermilk, letting excess drip off.
- Coat each chop thoroughly in the seasoned flour.
- Press the flour in well for a crispy crust.
4. Fry the Pork Chops
- Heat about 1/2 inch of oil in a skillet over medium heat.
- Fry pork chops for about 4–5 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
5. Make the Bacon Gravy
- In the same pan, cook bacon until crispy. Remove and crumble.
- Leave about 2 tbsp of bacon grease in the pan.
- Stir in flour and cook for 1–2 minutes (this makes a roux).
- Slowly whisk in milk, stirring constantly to avoid lumps.
- Cook until thickened.
- Add crumbled bacon and season with salt and pepper.
6. Serve
- Place pork chops on a plate and spoon the bacon gravy generously over the top.
Tips
- For extra crispiness: double-dip (flour → buttermilk → flour again).
- Keep cooked chops warm in a low oven (90–100°C) while frying the rest.
- Serve with mashed potatoes, biscuits, or coleslaw.