Country Fried Pork Chops with Bacon Gravy
Golden-fried pork chops smothered in smoky bacon gravy — this is Southern comfort food at its finest, and it’s about to become your new family favorite! Crispy coating, juicy tender pork, and a creamy gravy that makes everything better.
Equipment
- 1 Meat mallet Tenderizing is key
Ingredients
Main Ingredients
- 4 boneless pork chops about an inch thick
- 1 cup buttermilk for marinating
- 1 cup all-purpose flour for classic country fried crust
- 1 teaspoon paprika smoky sweetness hugs the spices
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 slices bacon cooked crisp and folded into gravy
- 2 tablespoons butter for browning pork chops and gravy base
- 2 cups milk to get gravy thick and creamy
Instructions
Instructions
- Tenderize your pork chops with the meat mallet to get ‘em perfectly soft. Pat ’em dry so buttermilk coats well without sliding off.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Serve the pork chops with creamy mashed potatoes or fresh biscuits to soak up that bacon gravy.