Country Fried Pork Chops with Bacon Gravy

The pot lid rattles and you know dinner is almost ready. There's something about that little dancing clatter that makes your stomach jump full of anticipation. You spot the steam sneaking past the sealing ring, a sure sign the pressure cooker is hard at work cooking up somethin' wonderful.

You remember when you first tried to master country fried pork chops but ended up with dry meat or floury mess. This time you're gonna nail it without fuss, thanks to the pressure cooker doing the heavy lifting. The pork chops? Tender and juicy like they soaked in southern sunshine.

You sense the aroma creeping closer as the valve hiss chills and signals the natural release phase. Soon, you'll be lifting that lid to reveal golden crusted chops smothered with thick bacon gravy. Folks, this dinner is a big ol' hug on a plate and you're gonna love every bite.

Why This Recipe Works Every Single Time

• The buttermilk bath soaks deep into the pork chops making 'em tender and juicy all through.
• Flour coating with paprika and garlic powder sticks like a charm giving a crispy edge every time.
• Bacon fat flavors the gravy which pairs perfectly with the fried pork chops.
• The pressure cooker cooks evenly with pressure build and natural release locking in all the flavor and moisture.
• Slow release after cooking keeps chops tender without overcooking or drying out.

Everything You Need Lined Up

• 4 boneless pork chops - these gotta be about an inch thick for best results and juicy center.
• 1 cup buttermilk - it tenderizes the chops real good and adds slight tang.
• 1 cup all-purpose flour - used for that classic country fried crust.
• 1 teaspoon paprika - smoky sweetness hugs the spices just right.
• 1 teaspoon garlic powder - noses gonna know what's coming.
• Salt and pepper - you sprinkle to taste but don't be shy here.
• 4 slices of bacon - bacon bits get cooked crisp and folded into gravy to up the yum.
• 2 tablespoons butter - for browning those pork chops and silky gravy base.
• 2 cups milk - stir this in with the flour to get your gravy thick and creamy.
• A good meat mallet - tenderizing is key so meat cooks just right inside your pot.

Walking Through Every Single Move

Step 1. Tenderize your pork chops with the meat mallet to get 'em perfectly soft. Pat 'em dry so buttermilk coats well without sliding off.

Step 2. Drop those chops in the buttermilk and let 'em bathe for at least an hour. It's gonna soak in all the tang and start breaking down the meat fibers.

Step 3. Mix the flour, paprika, garlic powder, salt, and pepper in a bowl. This combo is your crispy crust mix and it sticks like a dream later.

Step 4. Take each pork chop and coat 'em evenly in the flour mix. Shake off the extra, you want a good layer but not a clumpy mess.

Step 5. Cook bacon in a skillet until crispy. Set aside the bacon but keep that fat in the pan cause it's needed for the best flavor.

Step 6. Melt butter right in that skillet with bacon fat. Fry your pork chops for about 4-5 minutes on each side till golden brown. They gotta have a gorgeous crust.

Step 7. Pork chops done? Remove 'em and cover so they stay warm. Now whisk in a bit more flour to the fat in skillet for the gravy base.

Step 8. Slowly add milk while whisking till gravy thickens up. Crumble the bacon in and stir. Pour that over your chops and dig in or pressure cook for a few mins if you wanna meld flavors more.

Quick Tricks That Save Your Time

• Marinate the pork chops overnight if you got time, it really amps tenderness and flavor.
• Use pre-cut bacon or bacon bits when short on time to speed up greasy goodness.
• While chops soak, prep and mix your flour dredge to keep kitchen flowin smooth.
• Pressure cook with natural release instead of quick release to keep those chops juicy and avoid splatter mess.

Your First Taste After the Wait

You lift the pressure cooker lid slow and steady. The first thing ya hit is the aroma: smoky bacon intertwined with garlic and paprika. It's warm, cozy, and smells like Sunday dinner at grandma's house.

Your pork chop's crust has that perfect balance of crisp and soft. Bite in and the juices hit your tongue left and right. This ain't your average pork chop, y'all.

The creamy bacon gravy blankets each chop in richness. You notice little bits of bacon crisped just right in the sauce, pulling all the flavors together nicely. It's comfort food that'll stick with you.

Every forkful feels like a little celebration. You sense the care in the seasoning, the patience of marinating, and that slow love simmering in the pot. Heck, dinner don't get much better.

Your Leftover Strategy Guide

If you got leftovers, stash 'em in an airtight container right away. They'll keep good in the fridge for up to 3 days. Reheat gently in the microwave or on stove with a bit of milk to loosen gravy.

For longer saving, pack leftovers into freezer bags and freeze. Best if eaten within 2 months. Thaw overnight in fridge before warming up slow so pork chops don't dry out.

You can slice leftover pork chops thin for sandwiches or stack 'em over mashed potatoes for a quick dinner remix. Leftover gravy is great on veggies or biscuits too.

Always keep your sealing ring clean and dry if you plan to pressure cook leftovers again. It helps keep the pressure cooker working like a charm every time you fire it up again.

The FAQ Section You Actually Need

Q1: Can I use bone-in pork chops instead?
Yeah, you can. Just add a couple extra minutes to pressure cook time since bones take longer to tenderize.

Q2: What if I don't have buttermilk handy?
No worries. You can mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit 5 mins to sour and it works as a stand-in.

Q3: How do I make sure my pork chops stay moist in the pressure cooker?
Use natural release and don't skip the buttermilk soak. Also, quick dry before frying to keep that crust crispy without sogginess.

Q4: Can gravy be made without bacon?
Sure thing. Just skip cooking the bacon and use butter or oil instead. The gravy will still be creamy and tasty but miss that smoky punch.

Q5: Is slow release method better than quick release here?
Slow release keeps juices inside the chops and lets meat rest so it doesn't get tough. Quick release can sometimes rush that and make meat less tender.

Q6: What if my pressure cooker starts to hiss and sputter?
That's normal during pressure build but if it's wild or noisy, check your sealing ring isn't cracked or outta place. A good seal is key to keep pressure steady.

For more comfort food recipes to enjoy with your pork chops, check out our Easy Fried Rice for a quick side, or try a classic Garlic Parmesan Chicken cooked in your pressure cooker for another satisfying dinner.