Here’s a Country Fried Pork Chops with Bacon Gravy recipe that’s full of Southern comfort and rich, savory flavor. It includes tender, pan-fried pork chops with a crispy coating and a creamy bacon gravy that will make you want seconds.
🍽️ Country Fried Pork Chops with Bacon Gravy
🧂 Ingredients
For the Pork Chops:
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4 bone-in or boneless pork chops (about ½ to ¾ inch thick)
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1 cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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2 large eggs
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½ cup buttermilk (or regular milk)
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Vegetable oil, for frying
For the Bacon Gravy:
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4 slices thick-cut bacon, chopped
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2 tbsp bacon drippings (from above)
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2 tbsp all-purpose flour
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1 ½ cups whole milk
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Salt and black pepper to taste
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Optional: pinch of cayenne for heat
🔪 Instructions
1. Prep the Pork Chops
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Pat pork chops dry. Season both sides lightly with salt and pepper.
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In one shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
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In another bowl, whisk eggs and buttermilk.
2. Dredge & Fry
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Dip each pork chop into the egg mixture, then dredge in seasoned flour. Press well so the coating sticks.
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Heat about ¼ inch oil in a skillet over medium-high heat.
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Fry pork chops 3–5 minutes per side, depending on thickness, until golden brown and cooked to 145°F internal temp.
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Set aside on paper towels or a wire rack.
3. Make the Bacon Gravy
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In the same skillet (pour off excess oil, leave ~2 tbsp), cook bacon until crisp. Remove bacon, reserve for topping.
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Add 2 tbsp flour to the bacon drippings. Stir for 1–2 minutes until golden.
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Gradually whisk in milk, scraping the pan.
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Cook over medium heat, whisking, until thickened (3–5 minutes). Season with salt, pepper, and cayenne if using.
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Stir in half of the crumbled bacon, save the rest for garnish.
4. Serve
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Spoon gravy over pork chops.
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Sprinkle with reserved bacon.
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Optional sides: mashed potatoes, green beans, or biscuits.
🔄 Tips
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Want extra crispy chops? Double dredge (flour → egg → flour again).
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No buttermilk? Mix ½ cup milk + 1 tsp lemon juice or vinegar, let sit 5 min.