Country Fried Pork Chops with Bacon Gravy (Print Version)
Crispy pork chops topped with creamy bacon gravy for a hearty meal.
# Ingredients:
→ For the Pork Chops
01 -
4 boneless pork chops, about 1/2-inch thick
02 -
1 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon cayenne pepper (optional)
07 -
Salt and pepper to taste
08 -
2 large eggs, beaten
09 -
1/2 cup milk
10 -
1/2 cup vegetable oil for frying
→ For the Bacon Gravy
11 -
4 slices bacon, chopped
12 -
2 tablespoons all-purpose flour
13 -
2 cups whole milk
14 -
1/2 teaspoon garlic powder
15 -
Salt and pepper to taste
# Instructions:
01 -
In a shallow dish, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another shallow dish, whisk together the eggs and milk. Dredge each pork chop in the flour mixture, dip it in the egg mixture, then dredge again in the flour mixture. Set aside.
02 -
Heat vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking. Fry the pork chops for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove and set on a plate lined with paper towels to drain excess oil.
03 -
In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon grease in the skillet. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Simmer for 3-4 minutes until the gravy thickens. Stir in the garlic powder, salt, and pepper. Add the crispy bacon back into the gravy.