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juicy, golden-fried pork chops with that perfect crispy crust, smothered in creamy, savory bacon gravy made right in the same skillet

Country Fried Pork Chops with Bacon Gravy

juicy, golden-fried pork chops with that perfect crispy crust, smothered in creamy, savory bacon gravy made right in the same skillet
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Ingredients Equipment Method Notes

Ingredients
  

For the Pork Chops:
  • - 4 bone-in pork chops 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
  • - ½ to 1 cup vegetable oil for frying
For the Bacon Gravy:
  • - 4–6 slices bacon
  • - ¼ cup all-purpose flour
  • - 2 cups whole milk
  • - Salt and pepper to taste

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Wire rack + baking sheet (for draining)
  • Mixing bowls or shallow dishes (for dredging)
  • Tongs
  • whisk

Method
 

  1. Combine flour, salt, pepper, paprika, and garlic powder in a shallow dish. Pour buttermilk in a second dish.
  2. Dip pork chops in buttermilk, then dredge in seasoned flour. Set aside.
  3. In a large skillet, cook bacon until crispy. Remove and crumble. Leave grease in pan.
  4. Add enough oil to the bacon grease to reach ½ inch deep. Heat to 350°F.
  5. Fry chops in batches, 4–5 minutes per side. Remove to a wire rack.
  6. For gravy: keep ¼ cup of grease in skillet. Whisk in flour and cook 1–2 minutes.
  7. Gradually whisk in milk. Simmer 5–7 minutes until thickened.
  8. Stir in bacon, season to taste.
  9. Serve pork chops with generous ladles of bacon gravy.

Notes

- For extra crispiness, double-dip pork chops in flour and buttermilk.
- 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.