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Golden-brown country-fried pork chops topped with crispy bacon and creamy peppered gravy, garnished with fresh parsley and served warm on a wooden board.

Country Fried Pork Chops with Bacon Gravy

Classic Southern country-fried pork chops with a crisp seasoned coating and creamy bacon gravy. Tender, flavorful, and deeply comforting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5
Course: Main Course
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • Pork Chops
  • 4 bone-in pork chops
  • 250 ml about 1 cup buttermilk
  • 125 g about 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 60 ml about ¼ cup vegetable oil
  • Bacon Gravy
  • 4 slices bacon chopped
  • 30 g about 2 Tbsp unsalted butter
  • 16 g about 2 Tbsp all-purpose flour
  • 360 ml about 1½ cups whole milk
  • ½ tsp salt
  • ½ tsp black pepper

Equipment

  • Large skillet, shallow dishes, whisk, thermometer

Method
 

  1. Place pork chops in a shallow dish, pour over buttermilk, and marinate 30 minutes at room temperature.
  2. Combine flour, salt, pepper, paprika, garlic powder, and onion powder in a separate shallow dish.
  3. Heat oil in a large skillet over medium heat until shimmering.
  4. Dredge chops in seasoned flour, shake off excess, and fry 4–5 minutes per side until golden and cooked to 145°F (63°C). Drain on paper towels.
  5. In a clean skillet, cook chopped bacon until crisp; remove bacon and reserve fat.
  6. Add butter to the fat, then stir in flour and cook 1 minute.
  7. Gradually whisk in milk until smooth. Season with salt and pepper; simmer until thickened. Stir in bacon.
  8. Spoon warm gravy over the fried pork chops and serve.

Notes

Cook pork to an internal temperature of 145°F (63°C). For the best coating, shake off excess flour and maintain medium heat while frying. Gravy can be loosened with a splash of milk if it becomes too thick.