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Country Fried Pork Chops with Bacon Gravy

5 from 1 vote
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Ingredients
  

For the Pork Chops:

  • 4 bone-in pork chops about ½ inch thick
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs
  • ¼ cup milk
  • Vegetable oil for frying

For the Bacon Gravy:

  • 4 slices bacon chopped
  • 3 tbsp bacon grease from cooked bacon
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • Salt and pepper to taste

Instructions
 

  • Prepare the Pork Chops:
  • Mix Coating
  • Combine the flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
  • In a separate bowl, whisk together the eggs and milk.
  • Dredge the Pork Chops
  • Coat each pork chop in the flour mixture, dip into the egg mixture, and coat again in the flour mixture. Ensure an even coating for maximum crispiness.
  • Fry the Pork Chops:
  • Heat Oil
  • Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
  • Fry
  • Fry each pork chop for 3–4 minutes per side or until golden brown and cooked through (internal temperature should reach 145°F).
  • Remove the pork chops and place on a plate lined with paper towels to drain excess oil.
  • Make the Bacon Gravy:
  • Cook Bacon
  • In the same skillet, cook the chopped bacon until crispy.
  • Remove the bacon with a slotted spoon and set aside, reserving 3 tablespoons of bacon grease in the skillet.
  • Make a Roux
  • Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
  • Add Milk
  • Gradually whisk in the milk, stirring to prevent lumps. Bring to a simmer and cook until thickened (about 3–4 minutes).
  • Combine
  • Stir in the cooked bacon and season the gravy with salt and pepper to taste.
  • Serve:
  • Plate It Up
  • Pour the warm bacon gravy over the crispy pork chops.
  • Serve with favourite Southern sides like mashed potatoes, green beans, or biscuits.