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Country Fried Pork Chops with Bacon Gravy

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This easy Southern classic features crispy, juicy country fried pork chops smothered in creamy bacon gravy. Perfect for a comforting family dinner or a special Sunday supper, this recipe brings old-fashioned flavor and down-home comfort to your table.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, 1 lb each; boneless works too)
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 2 large eggs
  • 1/4 cup whole milk (or buttermilk for extra tang)
  • Vegetable oil, for frying (peanut, canola, or sunflower)
  • 4 slices thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour (for gravy)
  • 2 cups whole milk (warmed; or half-and-half for richer gravy)
  • 1/2 tsp black pepper (for gravy)
  • 1/4 tsp kosher salt (for gravy, plus more to taste)
  • Pinch of cayenne pepper (optional, for gravy)
  • Chopped fresh parsley (optional garnish)
  • Extra crispy bacon bits (optional garnish)

Instructions

  1. Pat pork chops dry with paper towels. If thicker than 1 inch, pound gently to even thickness. Season both sides with salt and pepper.
  2. Set up dredging station: In one bowl, mix 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper. In a second bowl, whisk 2 eggs with 1/4 cup milk.
  3. Dredge each pork chop in seasoned flour, shake off excess, dip in egg mixture, then back into flour. Press flour on gently. Let coated chops rest on a plate for 5-10 minutes.
  4. In a large cast-iron skillet over medium heat, cook diced bacon until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving fat in skillet. Add 2 tbsp butter and let melt.
  5. Heat bacon fat and butter over medium-high until shimmering (about 350°F). Fry pork chops in batches, 4-5 minutes per side, until golden brown and cooked through (internal temp 145°F). Place fried chops on a wire rack or paper towels to drain.
  6. Pour off all but 2 tbsp fat from skillet. Whisk in 1/4 cup flour and cook, stirring, for 1-2 minutes until golden and bubbly. Slowly whisk in 2 cups warm milk, scraping up browned bits. Simmer, whisking often, for 3-5 minutes until thickened and smooth.
  7. Stir in reserved bacon bits, 1/2 tsp black pepper, 1/4 tsp salt, and a pinch of cayenne pepper. Taste and adjust seasoning.
  8. Spoon hot bacon gravy over pork chops. Garnish with parsley or extra bacon if desired. Serve immediately.

Notes

For gluten-free, use a gluten-free flour blend. For dairy-free, use plant-based milk and vegan butter. Letting the coated chops rest before frying helps the crust stick. If gravy is too thick, add more milk; if too thin, simmer longer or whisk in a flour slurry. Keep fried chops warm in a 200°F oven if making a big batch. Leftovers are great in a biscuit sandwich.

Nutrition

Keywords: country fried pork chops, bacon gravy, southern pork chops, comfort food, skillet dinner, easy pork chop recipe, crispy pork chops, southern dinner, family meal

Find it online: https://hungermind.com/country-fried-pork-chops-recipe-easy-southern-bacon-gravy-dinner/