Description
Southern Country Fried Pork Chops with Bacon Gravy landed on my family’s dinner table generations ago. Crispy golden chops smothered in rich, smoky bacon gravy guarantee comfort and satisfaction with each hearty bite.
Ingredients
Scale
Proteins:
- 4 pork chops
- 4 slices bacon
Main Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Wet Ingredients and Extras:
- 1 egg
- ¼ cup buttermilk
- ½ cup vegetable oil
- 2 tablespoons bacon grease
- 2 tablespoons butter
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Grab a paper towel and thoroughly dry your 4 pork chops to ensure a perfect crispy breading.
- Mix 2 cups flour with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper in a shallow dish.
- Whisk 1 egg and ¼ cup buttermilk in a separate bowl until smooth and well combined.
- Dredge each pork chop completely in the seasoned flour mixture, then dip into the egg mixture, and coat again with flour. Press flour firmly to create a thick, crisp coating.
- Let the breaded pork chops rest for 5-10 minutes at room temperature to help the coating adhere better.
- Heat ½ cup vegetable oil in a large cast-iron skillet to 350°F over medium-high heat.
- Carefully place the pork chops in the hot oil and fry for 3-4 minutes on each side until deep golden brown and crispy.
- Transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- In the same skillet, cook 4 bacon slices until crispy, then remove and chop into small pieces.
- Leave 2 tablespoons of bacon grease in the pan and add 2 tablespoons butter, melting together.
- Sprinkle 2 tablespoons flour into the grease and butter, whisking constantly for 1 minute to create a smooth roux.
- Slowly pour 1 ½ cups whole milk into the roux, whisking continuously to prevent lumps.
- Stir in ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika.
- Simmer the gravy for 2-3 minutes until it thickens and becomes creamy.
- Fold the chopped bacon back into the gravy and mix well.
- Pour the hot bacon gravy generously over the crispy pork chops and serve immediately.
Notes
- Pat pork chops completely dry before breading to ensure the coating sticks perfectly and creates an extra crispy exterior.
- Let the breaded chops rest for 5-10 minutes before frying, which helps the breading adhere and prevents it from falling off during cooking.
- Use a cast-iron skillet for the most even heat distribution and best crispy crust, maintaining oil temperature around 350°F for perfect golden-brown results.
- For gluten-free adaptation, swap all-purpose flour with cornstarch or gluten-free flour blend, and ensure all seasonings are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 733 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 53 g
- Saturated Fat: 18 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 155 mg