Country Fried Pork Chops with Bacon Gravy

This country fried pork chop recipe transforms humble cuts into a comforting Southern classic topped with rich bacon gravy. The combination of crispy, seasoned coating and savory bacon-infused sauce creates the ultimate comfort food experience that feels like a warm hug on a plate.

I discovered this recipe during a visit to my grandmother in Tennessee, and it instantly became my go-to comfort food. The first time I made it for my own family, there was absolute silence at the dinner table except for the occasional "mmm" as everyone savored every single bite.

Ingredients

• Boneless pork chops: Choose 1/2-inch thick cuts for the perfect balance of tenderness and quick cooking time
• All-purpose flour: Creates that classic crispy golden crust that Southern cooking is famous for
• Garlic and onion powder: These aromatic seasonings infuse the coating with savory depth
• Smoked paprika: Adds a subtle smoky complexity that elevates the entire dish
• Cayenne pepper: Optional but adds a gentle heat that balances the richness
• Eggs and milk: Create the perfect binding layer that helps the coating adhere perfectly
• Bacon: The secret ingredient that transforms an ordinary gravy into something extraordinary
• Whole milk: Produces the creamiest richest gravy texture possible

Step-by-Step Instructions

Prepare the Coating:

Mix the flour with all seasonings in a shallow dish until completely combined. This seasoned flour mixture will be used twice for maximum flavor and crispiness. In a separate dish, thoroughly whisk eggs and milk until fully incorporated into a smooth mixture.

Create the Double Coating:

Dredge each pork chop thoroughly in the seasoned flour, ensuring complete coverage. Then dip into the egg mixture, allowing excess to drip off. Finally, coat again in the flour mixture, pressing gently to adhere. This double-coating technique creates that perfect crunchy exterior.

Perfect the Fry:

Heat oil in a large skillet until it reaches 350°F. A sprinkle of flour should sizzle immediately when it hits the oil. Cook pork chops for exactly 4-5 minutes per side, maintaining medium heat throughout. The coating should turn deeply golden brown and crisp while the interior remains juicy.

Craft the Bacon Gravy:

Cook chopped bacon in the same skillet until perfectly crispy, about 5-6 minutes. The bacon fat becomes the flavor foundation for your gravy. Create a roux by stirring flour into 2 tablespoons of the rendered bacon fat, cooking for a full minute to eliminate raw flour taste.

Perfect the Gravy Consistency:

Gradually whisk in milk in a slow, steady stream while continuously stirring to prevent lumps. Bring to a gentle simmer, stirring constantly until the gravy coats the back of a spoon. Add the crispy bacon bits back in for texture and flavor bursts throughout.

Serve Immediately:

Place the crispy pork chops on warmed plates and generously ladle the bacon gravy over top. The hot gravy will slightly soften the crust creating the perfect texture contrast.

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My grandmother always insisted on using cast iron for this recipe. She claimed the seasoned pan added another layer of flavor that no modern non-stick pan could match. The smell of this cooking in her kitchen is one of my most cherished childhood memories.

The Secret to Perfect Gravy

The key to lump-free gravy is adding cold milk to a hot roux rather than hot milk to a cold roux. This prevents the proteins in the milk from coagulating too quickly which causes lumps. Always whisk continuously while adding the milk in a slow stream rather than all at once. If you do get lumps a quick blend with an immersion blender can rescue it.

Make-Ahead and Storage Tips

These country fried pork chops can be prepared up to the coating stage and refrigerated for up to 8 hours before cooking. Simply place them on a baking sheet lined with parchment paper with space between each chop to prevent sticking. For leftovers store the pork chops and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork chops in a 350°F oven for 10 minutes to restore crispiness while gently warming the gravy on the stovetop with a splash of milk to thin if needed.

Serving Suggestions

This hearty dish pairs perfectly with classic Southern sides. Creamy mashed potatoes make an ideal base for catching extra gravy. Fresh green beans or collard greens provide a nice contrast to the richness. Buttermilk biscuits are essential for sopping up every last bit of that bacon gravy. For a complete comfort food experience serve with a side of homemade applesauce which provides a sweet counterpoint to the savory flavors.

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This recipe is a true celebration of Southern comfort food and is sure to become a family favorite.

Frequently Asked Questions

→ What type of pork chops works best for this dish?

Boneless pork chops about 1/2-inch thick are ideal, as they cook quickly and evenly.

→ Can I adjust the spice level in the breading?

Yes, you can adjust the cayenne pepper to make the flavor milder or spicier according to your taste.

→ How should I ensure the pork chops are cooked through?

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).

→ What’s the secret to a creamy, lump-free gravy?

Whisk the milk into the roux gradually and consistently to avoid lumps. Cook over medium heat until the gravy thickens.

→ Can I prepare the bacon gravy ahead of time?

Yes, you can make the gravy in advance and reheat it gently on the stovetop before serving. Add a splash of milk to adjust the consistency, if needed.