Southern Comfort on a Plate: Country Fried Pork Chops with Bacon Gravy
Oh my goodness, y’all — if you're craving pure Southern comfort, Country Fried Pork Chops with Bacon Gravy is about to become your new obsession. Think: juicy, golden-fried pork chops with that perfect crispy crust, smothered in creamy, savory bacon gravy made right in the same skillet. It’s hearty, satisfying, and tastes like something your grandma would proudly serve on a Sunday night.
Whether you're making this for your family or looking for an unforgettable comfort food dinner, this recipe delivers big flavor with simple, pantry-friendly ingredients. From the sizzle of the skillet to that first bite of creamy gravy, this is down-home cooking at its best.
Equipment You’ll Need:
- Cast iron skillet or heavy-bottomed pan
- Wire rack + baking sheet (for draining)
- Mixing bowls or shallow dishes (for dredging)
- Tongs
- Whisk
Ingredients
For the Pork Chops:
- 4 bone-in pork chops (about ½ inch thick)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- Vegetable oil (for frying, about ½ to 1 cup)
For the Bacon Gravy:
- 4–6 slices bacon
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Prep the Coating:
In a shallow dish, mix flour, salt, pepper, paprika, and garlic powder. In another dish, pour the buttermilk. - Dredge the Pork Chops:
Pat pork chops dry. Dip in buttermilk, then coat in seasoned flour. Press to adhere well. Set aside. - Cook the Bacon:
In a large skillet over medium heat, cook bacon until crispy. Remove bacon, crumble it, and reserve. Leave grease in the skillet. - Fry the Pork Chops:
Add oil to the skillet with bacon grease until it reaches about ½ inch deep. Heat to 350°F.
Fry pork chops in batches for 4–5 minutes per side, until golden and cooked to 145°F internally.
Transfer to a wire rack to drain. - Make the Bacon Gravy:
Pour off excess grease, leaving about ¼ cup. Whisk in ¼ cup flour and cook 1–2 minutes until golden.
Gradually add milk while whisking, cooking until thickened (5–7 minutes).
Season with salt and pepper, then stir in crumbled bacon. - Serve:
Plate pork chops and generously spoon gravy over top. Serve hot with mashed potatoes or biscuits.
Tips for Success:
- Use a meat thermometer to ensure perfect doneness (145°F for pork).
- For thicker gravy, simmer longer; for thinner, add a splash more milk.
- Want extra crispy chops? Double-dip: buttermilk → flour → buttermilk → flour again.
Country Fried Pork Chops with Bacon Gravy
Ingredients
Equipment
Method
- Combine flour, salt, pepper, paprika, and garlic powder in a shallow dish. Pour buttermilk in a second dish.
- Dip pork chops in buttermilk, then dredge in seasoned flour. Set aside.
- In a large skillet, cook bacon until crispy. Remove and crumble. Leave grease in pan.
- Add enough oil to the bacon grease to reach ½ inch deep. Heat to 350°F.
- Fry chops in batches, 4–5 minutes per side. Remove to a wire rack.
- For gravy: keep ¼ cup of grease in skillet. Whisk in flour and cook 1–2 minutes.
- Gradually whisk in milk. Simmer 5–7 minutes until thickened.
- Stir in bacon, season to taste.
- Serve pork chops with generous ladles of bacon gravy.
Notes
- Gravy can be made thicker by simmering longer or thinner by adding milk.
- Serve with mashed potatoes, corn, or green beans for a complete Southern meal.