Country Fried Pork Chops with Bacon Gravy

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Description:
Tender pork chops, breaded and pan-fried to crispy golden perfection, then smothered in a creamy, smoky bacon gravy. This Southern classic delivers bold, rustic flavor and stick-to-your-ribs satisfaction — the kind of dish that feels like a warm hug on a plate.

Origin:
A soul food staple with roots in Southern U.S. cooking, country-fried pork chops are a cousin to chicken-fried steak. The addition of bacon gravy brings even more Southern flair and depth, often found on farmhouse tables and Sunday suppers.

Ingredients Quantity (Serves 4)

For the Pork Chops

  • 4 bone-in or boneless pork chops (about ¾–1 inch thick)
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp onion powder
  • ½ cup buttermilk (or regular milk + 1 tsp vinegar as a sub)
  • 1 large egg
  • Vegetable oil or bacon grease (for frying)

For the Bacon Gravy

  • 4 slices bacon, chopped
  • 2 tbsp bacon drippings or butter
  • 2 tbsp all-purpose flour
  • 1½ cups whole milk (warm)
  • Salt & pepper to taste
  • Optional: pinch of cayenne or garlic powder for extra kick

Ingredients Optional

  • Hot sauce or red pepper flakes for spice
  • Fresh thyme or parsley for garnish
  • A splash of cream in the gravy for richness
  • Mashed potatoes or biscuits on the side (highly recommended)

Instructions

  1. Prep the Pork Chops:
    Pat pork chops dry with paper towels. In one bowl, whisk together egg and buttermilk. In another bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
  2. Bread the Chops:
    Dip each pork chop into the buttermilk mixture, then dredge in the seasoned flour. Press the coating on well. For extra crunch, dip again in buttermilk and re-coat in flour (optional double dredge).
  3. Fry the Chops:
    Heat ¼ inch oil in a cast iron skillet over medium-high heat. Fry pork chops 3–4 minutes per side until golden brown and internal temp reaches 145°F (63°C). Remove and rest on a wire rack or paper towels.
  4. Make the Bacon Gravy:
    In the same skillet, cook chopped bacon until crispy. Remove bacon and reserve 2 tbsp of drippings (or add butter to make up the difference).
    Stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in warm milk and stir constantly until thick and smooth. Season with salt, pepper, and optional cayenne. Stir in cooked bacon pieces.
  5. Serve:
    Spoon bacon gravy generously over fried pork chops. Garnish with herbs if desired and serve hot.

Tips for Success
Don’t skip drying the pork chops — it helps the coating stick.
Use a meat thermometer to avoid overcooking (aim for 145°F inside).
Let the chops rest for a few minutes after frying to stay juicy.
Warm milk helps prevent lumps in the gravy.

Recommendation
Serve with mashed potatoes, green beans, and flaky biscuits. A drizzle of hot honey or a side of coleslaw can really round things out.

Nutrition (Per Pork Chop with Gravy – approx.)
Calories: 540 kcal
Fat: 35g
Carbohydrates: 22g
Protein: 35g
Sodium: 670mg
Sugar: 3g
Fiber: <1g

Craving a spicy Cajun twist? Want to make it gluten-free? Let me know and I’ll remix it for you!

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