Country Fried Pork Chops with Bacon Gravy

This Southern classic combines crispy, golden pork chops with rich, creamy bacon-infused gravy. Perfect for family dinners or special occasions, it’s a hearty dish full of satisfying flavors and textures.

Why Make This Recipe

A Southern Comfort Classic

This dish captures the essence of Southern cooking with its crispy fried pork chops and indulgent bacon gravy.

Perfect for Gatherings

With its rich flavors and hearty portions, this recipe is ideal for feeding a hungry crowd or treating your family to a memorable meal.

Easy to Customize

You can tweak the seasonings and sides to match your preferences, making this recipe versatile and adaptable.

Ingredients

For the Pork Chops:

  • 4 bone-in pork chops (about ½ inch thick)
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs
  • ¼ cup milk
  • Vegetable oil (for frying)

For the Bacon Gravy:

  • 4 slices bacon, chopped
  • 3 tbsp bacon grease (from cooked bacon)
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Pork Chops

  1. Mix Coating
    • Combine the flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
    • In a separate bowl, whisk together the eggs and milk.
  2. Dredge the Pork Chops
    • Coat each pork chop in the flour mixture, dip into the egg mixture, and coat again in the flour mixture.
    • Ensure an even coating for maximum crispiness.

2. Fry the Pork Chops

  1. Heat Oil
    • Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
  2. Fry
    • Fry each pork chop for 3–4 minutes per side or until golden brown and cooked through (internal temperature should reach 145°F).
    • Remove the pork chops and place on a plate lined with paper towels to drain excess oil.

3. Make the Bacon Gravy

  1. Cook Bacon
    • In the same skillet, cook the chopped bacon until crispy.
    • Remove the bacon with a slotted spoon and set aside, reserving 3 tablespoons of bacon grease in the skillet.
  2. Make a Roux
    • Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
  3. Add Milk
    • Gradually whisk in the milk, stirring to prevent lumps.
    • Bring to a simmer and cook until thickened (about 3–4 minutes).
  4. Combine
    • Stir in the cooked bacon and season the gravy with salt and pepper to taste.

4. Serve

  1. Plate It Up
    • Pour the warm bacon gravy over the crispy pork chops.
    • Serve with favorite Southern sides like mashed potatoes, green beans, or biscuits.

Pro Tips

  1. Use a Meat Thermometer: Ensure the pork chops are cooked to an internal temperature of 145°F.
  2. Prevent Soggy Coating: Let the dredged pork chops rest for a few minutes before frying.
  3. Thicker Gravy: If the gravy is too thin, let it simmer a bit longer to thicken.

Customizations & Add-Ons

  • Spice It Up: Add cayenne pepper or smoked paprika to the flour mixture for a kick.
  • Herb Infusion: Stir fresh thyme or rosemary into the gravy for added depth.
  • Dairy-Free: Use almond milk or coconut milk in the gravy for a dairy-free option.

FAQs

Q: Can I use boneless pork chops?
A: Yes! Boneless pork chops work well but may require less cooking time.

Q: How do I reheat leftovers?
A: Reheat the pork chops in the oven at 350°F for 10 minutes. Warm the gravy on the stove over low heat, adding a splash of milk if needed.

Q: Can I make the gravy ahead of time?
A: Yes! Store the gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally.

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