Golden Fried Pork Chops with Bacon-Infused Gravy (Print version)

Crisp golden pork chops finished with creamy bacon-infused gravy for a hearty Southern-style dinner.

# Ingredients:

For the pork chops

01 - 4 boneless pork chops, about 1/2 inch thick, 5-6 oz (140-170 g) each
02 - 1 cup (125 g) all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1/4 teaspoon cayenne pepper, optional
07 - 1 teaspoon kosher salt, plus more to taste
08 - 1/2 teaspoon black pepper
09 - 2 large eggs
10 - 1/2 cup (120 ml) whole milk
11 - 1/2 cup (120 ml) vegetable oil, or enough for shallow frying

For the bacon-infused gravy

12 - 4 slices thick-cut bacon, chopped
13 - 2 tablespoons all-purpose flour
14 - 2 cups (480 ml) whole milk
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon black pepper, plus more to taste
17 - Salt to taste

# Instructions:

01 - In a shallow dish, stir together the flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. In a second dish, whisk the eggs with the milk.
02 - Pat the pork chops dry. Dredge each chop in the seasoned flour, dip it in the egg mixture, then coat again in flour. Press gently so the coating sticks and rest the chops for 5 minutes.
03 - Heat the oil in a large skillet over medium heat to about 350°F. Fry the chops for 4-5 minutes per side until deep golden and the center reaches 145°F. Transfer to a rack or paper towel-lined plate.
04 - Carefully pour off excess frying oil and wipe out any dark burned crumbs. Cook the chopped bacon in the skillet over medium heat until crisp, about 5-6 minutes. Remove the bacon and keep 2 tablespoons bacon fat in the pan.
05 - Whisk 2 tablespoons flour into the bacon fat and cook for 1 minute, stirring the whole time. The mixture should smell lightly toasted but not brown hard.
06 - Slowly whisk in the milk, a little at a time at first, until smooth. Simmer for 3-5 minutes until the gravy coats a spoon, then stir in garlic powder, black pepper, salt, and the crisp bacon.
07 - Spoon the bacon gravy over the fried pork chops just before serving so the crust keeps some crunch. Add extra black pepper if you like a sharper country gravy flavor.

# Good to know:

01 - Best served immediately while the crust is crisp.
02 - Use a thermometer and cook pork chops to 145°F.
03 - Store gravy separately from leftover chops for better reheating.

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