Country Fried Pork Bacon Gravy

Country fried pork chops with bacon gravy are the ultimate taste of Southern comfort. The pork chops come out perfectly crisp with tender juicy meat inside then are finished with a smoky salty bacon gravy that always wins over my whole family. Classic mashed potatoes on the side take this dinner over the top and bring everyone to the table with big appetites.

I still remember the first time I made these for my kids—they gobbled everything in record time and asked for seconds before I even sat down. Now it is my go-to when I need a surefire crowd-pleaser.

Ingredients

• Boneless pork chops: about half inch thick look for ones with a little marbling for juicier results
• All-purpose flour: helps create that signature crunchy crust make sure it is fresh
• Garlic powder: adds savory depth choose garlic powder over granulated for a smoother breading
• Onion powder: gives a gentle sweetness and rounds out flavor
• Smoked paprika: brings gentle warmth and smoky aroma Spanish style is extra flavorful if available
• Cayenne pepper: totally optional for a hint of lingering heat
• Salt and pepper: essential base seasoning always use kosher salt and freshly cracked pepper when possible
• Eggs: help the coating stick make sure they are at room temperature for easy blending
• Milk: adds moisture and richness whole milk works best
• Vegetable oil: neutral flavor and high smoke point canola or peanut oil also work well for frying
• Bacon: chop it before cooking for even crispness use thick cut for more chew
• Flour: again for the gravy choose a good unbleached brand if possible
• Whole milk: makes a silky gravy with rich flavor avoid skim or low fat here
• Garlic powder: rounds out the bacon gravy with savory depth
• Salt and pepper: to balance all the flavors taste as you go so it is perfect

Step-by-Step Instructions

Prepare the Pork Chops:

Lay out two shallow dishes and mix flour garlic powder onion powder smoked paprika cayenne pepper salt and pepper in one Beat eggs and milk together until smooth in the second Dredge pork chops in flour mixture first dip them fully in egg mixture then dredge in flour again pressing to coat Let the chops rest for five minutes so the breading sticks

Fry the Pork Chops:

Heat up vegetable oil in a wide skillet to medium Watch for shimmer but no smoke Carefully lay in pork chops and fry four to five minutes per side Flip only once so crust stays crisp Use a thermometer for doneness aiming for one hundred forty five degrees inside Transfer to paper towels to soak up any extra oil

Make the Bacon Gravy:

In the same skillet add chopped bacon and cook until crispy stirring so it browns evenly Scoop bacon out with a slotted spoon and keep two tablespoons of bacon fat in the pan Sprinkle in the flour and stir until it forms a bubbling roux about one minute Slowly whisk in the milk making sure there are no lumps Simmer gently while stirring three to four minutes until thick Add garlic powder salt and pepper Fold the bacon bits back into the gravy for loads of flavor

Serve:

Place pork chops on plates and pour warm bacon gravy over the top Pair with mashed potatoes and enjoy the classic southern experience at its best

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The bacon is hands down my favorite part—it gives the gravy incredible smoky flavor and always brings my kids running to the kitchen when they smell it cooking. Every time we sit down to this meal it brings back memories of Sunday dinners at my grandma’s house where someone always tried to sneak an extra spoonful of gravy.

Storage Tips

Leftover pork chops keep well for up to three days in an airtight container Store the bacon gravy separately so it does not make the crust soggy Warm pork chops in an oven with a little foil to bring back the crispiness and heat gravy in a saucepan with a splash of milk

Ingredient Substitutions

If you do not have smoked paprika a pinch of regular paprika with a tiny sprinkle of chili powder works well You can also use bone-in pork chops—just add a few more minutes to cook through For gluten free try rice flour or a high quality gluten free flour blend

Serving Suggestions

I always serve this with classic mashed potatoes but creamy grits or crispy smashed potatoes are other southern favorites Steamed green beans or collard greens balance the richness Cornbread or dinner rolls soak up every last bit of gravy

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Cultural Historical Context

Country fried pork chops with creamy gravy are a staple in southern kitchens where resourceful cooks made hearty meals from simple cuts of meat The bacon gravy is an old tradition that goes back generations when no part of the bacon was wasted It is still a centerpiece of comfort food in southern states and for good reason

Frequently Asked Questions

→ How do you get pork chops extra crispy?

Let breaded pork chops rest for 5-10 minutes before frying and ensure oil is hot before adding them to the skillet.

→ What sides go well with this dish?

Classic options include mashed potatoes, collard greens, cornbread, or roasted vegetables for a full southern meal.

→ Can I use a different gravy with pork chops?

Yes, sausage or pepper gravy also work well. Bacon gravy, however, gives a distinctive smoky richness.

→ What oil is best for frying pork chops?

Vegetable oil works well due to its high smoke point, but you can also use canola or peanut oil.

→ How do you know when pork chops are fully cooked?

Pork chops should be golden brown outside, and reach an internal temperature of 145°F for safe consumption.

→ How can I make the gravy thinner?

Add a splash of chicken broth or water to the gravy and stir until the desired consistency is reached.