You’re in for a Southern-style comfort food classic! Country Fried Pork Chops with Bacon Gravy features crispy, seasoned pork chops pan-fried to golden perfection and smothered in a creamy, savory bacon gravy. It’s hearty, indulgent, and perfect with mashed potatoes or biscuits.
🐖 Country Fried Pork Chops with Bacon Gravy
📋 Ingredients:
For the Pork Chops:
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4 bone-in or boneless pork chops (¾” 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 garlic powder
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½ tsp onion powder
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½ tsp paprika
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2 large eggs
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¼ cup milk
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Oil, for frying (vegetable or canola)
For the Bacon Gravy:
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4 slices bacon, chopped
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2 tbsp bacon drippings or butter
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2 tbsp all-purpose flour
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1 ½ cups milk (plus more if needed)
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Salt & pepper, to taste
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Optional: pinch of cayenne or cracked black pepper for kick
👩🍳 Instructions:
1. Prep the pork chops:
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Pat pork chops dry. Season both sides with salt and pepper.
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In a shallow dish, combine flour, garlic powder, onion powder, paprika, and a little more salt and pepper.
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In another bowl, whisk eggs and milk.
2. Dredge and fry:
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Dip each pork chop in the egg wash, then coat in the seasoned flour. Press the flour on to ensure it sticks well.
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Heat ¼ inch of oil in a cast iron skillet or large frying pan over medium heat.
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Fry pork chops 4–5 minutes per side until golden brown and cooked through (internal temp 145°F/63°C). Remove and let rest on a paper towel-lined plate.
3. Make the bacon gravy:
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In the same skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving about 2 tbsp of drippings.
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Stir in 2 tbsp flour and cook for 1 minute to make a roux.
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Slowly whisk in milk, stirring constantly to prevent lumps.
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Simmer and stir until thickened (about 3–5 minutes). Season with salt, pepper, and optional cayenne.
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Stir the crispy bacon back in, or sprinkle it on top when serving.
4. Serve:
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Place pork chops on a plate or over mashed potatoes or rice. Generously ladle bacon gravy over the top.
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Pair with green beans, corn, or buttermilk biscuits for a full Southern meal.
📝 Tips:
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For extra crispiness, double-dip the pork chops in flour, then egg, then flour again.
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If the gravy gets too thick, add a splash of milk to loosen it.
Would you like a version of this recipe made in the oven or air fryer for a lighter option?