Country Fried Pork Chops with Bacon Gravy

Country Fried Pork Chops with Bacon Gravy is a comforting, homestyle dish perfect for any occasion. Juicy pork chops are coated in a crispy, golden crust and served with a rich, creamy gravy infused with smoky bacon. This satisfying recipe is sure to bring a taste of the countryside to your table.

Ingredients

For the Pork Chops:

• 4 bone-in or boneless pork chops (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 2 large eggs
• 1/4 cup milk
• 1/2 cup vegetable oil (for frying)

For the Bacon Gravy:

• 4 slices bacon, chopped
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• Salt and black pepper, to taste

Instructions

this recipe

Prepare and Fry the Pork Chops

1. Prepare the Coating
   In a shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a separate dish, whisk the eggs and milk together.
2. Coat the Pork Chops
   Pat the pork chops dry with paper towels. Dredge each chop in the flour mixture, dip into the egg wash, and then coat again in the flour mixture, pressing to adhere.
3. Fry the Pork Chops
   Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the pork chops in batches (do not overcrowd the skillet). Fry for 4-5 minutes per side or until golden brown and cooked through (internal temperature of 145°F). Remove and set on a wire rack or paper towels to drain excess oil.

Make the Bacon Gravy

1. Cook the Bacon
   In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the skillet.
2. Create the Roux
   Add the flour to the bacon drippings and whisk constantly for 1-2 minutes until golden brown.
3. Add the Liquid
   Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
4. Season and Finish
   Stir in the crispy bacon bits and season with salt and pepper to taste.

Serve

Place the fried pork chops on a serving plate and generously spoon the bacon gravy over the top. Garnish with parsley if desired and serve warm.

Serving and Storage Tips

• Serving: Pair this dish with classic sides like mashed potatoes, green beans, or buttered corn for a complete Southern-inspired meal.
• Storage: Store leftover pork chops and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork chops in the oven at 350°F and warm the gravy on the stovetop, adding a splash of milk if needed.

1. Can I bake the pork chops instead of frying them?

Yes, you can bake the breaded pork chops in a preheated 400°F oven for 25-30 minutes or until golden brown and cooked through.

2. What can I use if I don’t have chicken broth for the gravy?

You can substitute chicken broth with vegetable broth, beef broth, or even water with a pinch of bouillon powder.

3. Can I make the gravy thicker?

For a thicker gravy, let it simmer a bit longer or add an extra tablespoon of flour to the roux. Whisk thoroughly to avoid lumps.

4. Can I use turkey bacon or omit bacon entirely?

Absolutely! Turkey bacon works as a leaner option, or you can skip the bacon and use butter instead of drippings for the gravy base.

Print