Country Fried Pork Chops with Creamy Bacon Gravy Recipe
A classic Southern dish featuring tender, crispy boneless pork chops fried to golden perfection and topped with rich, creamy bacon gravy for a comforting and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
For the Pork Chops:
- 4 boneless pork chops (1 inch thick)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 2 tbsp vegetable oil
- 2 tbsp butter
For the Gravy:
- 4 slices bacon, chopped
- 2 tbsp reserved flour (from dredging)
- 1 ½ cups whole milk
- ½ cup chicken broth
- Salt and black pepper to taste
- Optional: Chopped parsley for garnish
Instructions
- Prepare the seasoned flour: In a shallow bowl, combine all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. Set aside 2 tablespoons of this mixture to use later for the gravy.
- Dredge the pork chops: Dip each pork chop into the buttermilk to coat, then dredge thoroughly in the seasoned flour mixture, ensuring an even coating.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
- Fry the pork chops: Add vegetable oil and butter to the skillet with bacon grease. Heat over medium heat, then fry the pork chops for 5 minutes on each side or until golden brown and fully cooked. Remove pork chops from skillet and keep warm.
- Make the gravy base: Add the reserved 2 tablespoons of seasoned flour to the skillet and whisk into the grease for about 1 minute to cook out the raw flour taste.
- Whisk in liquids: Gradually pour in the whole milk and chicken broth while whisking constantly, cooking for 3 to 5 minutes until the gravy is smooth and has thickened.
- Finish the gravy: Stir the cooked bacon back into the gravy, then season with salt and black pepper to taste.
- Serve: Spoon the bacon gravy over the fried pork chops and garnish with chopped parsley if desired for a fresh touch.
Notes
- Use bone-in pork chops if preferred; adjust cooking time accordingly.
- Substitute buttermilk with milk plus 1 teaspoon vinegar or lemon juice for a similar tang.
- For a richer gravy, use cream instead of whole milk.
- The reserved flour helps thicken the gravy without lumps; don’t skip this step.
- Keep the pork chops warm in a low oven while making the gravy to maintain juiciness.
- Serve with mashed potatoes or green beans for a complete meal.
