Country Fried Pork Bacon Gravy (Print Version)
# Ingredients:
→ For the Pork Chops
01 -
4 boneless pork chops, approximately 1.25 cm thick
02 -
250 g all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
0.5 teaspoon cayenne pepper (optional)
07 -
Salt and freshly ground black pepper, to taste
08 -
2 large eggs, beaten
09 -
120 ml whole milk
10 -
120 ml vegetable oil, for frying
→ For the Bacon Gravy
11 -
4 slices bacon, chopped
12 -
2 tablespoons all-purpose flour
13 -
480 ml whole milk
14 -
0.5 teaspoon garlic powder
15 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Combine flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a shallow dish. In a separate shallow dish, whisk together the eggs and 120 ml milk.
02 -
Dredge each pork chop in the seasoned flour, dip into the egg mixture, then coat again with flour. Place breaded chops on a tray and let rest while heating oil.
03 -
Heat vegetable oil in a large skillet over medium heat (oil should be hot but not smoking). Fry pork chops for 4–5 minutes per side until golden and cooked through, reaching an internal temperature of 63°C. Transfer to a paper towel-lined plate to drain excess oil.
04 -
In the same skillet, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon; reserve about 2 tablespoons bacon fat in the pan. Add flour, stir and cook for 1 minute to form a roux. Gradually whisk in 480 ml milk, stirring constantly to avoid lumps. Simmer 3–4 minutes until thickened. Add garlic powder, salt, pepper, and fold the crispy bacon into the gravy.
05 -
Plate pork chops and ladle bacon gravy over each portion. Serve immediately alongside preferred accompaniments.
# Notes:
01 -
For maximum crispiness, allow breaded pork chops to rest for 5–10 minutes before frying.
02 -
A splash of chicken broth or water may be added to thin the gravy if desired.
03 -
Pair with classic southern sides such as mashed potatoes, collard greens, or cornbread.