Country Fried Pork Bacon Gravy

Country fried pork chops with a creamy bacon gravy make the kind of comforting supper you will want to come home to whether it is a busy weeknight or a slow Sunday. Juicy pork coated in a crisp crust smothered with savory homemade gravy and a hint of smoky bacon is pure southern comfort on a plate.

The first time I made this, my kitchen smelled like a southern diner and my kids hovered at the stove until I spooned the first batch of gravy over their pork chops. Now they ask for this every time bacon goes on the grocery list.

Ingredients

• Pork chops: Look for 1/2 inch thick boneless or bone in chops for the juiciest result
• Buttermilk: Adds tenderness to the meat and helps the flour coating stick If using regular milk add a splash of vinegar to get similar tang
• All purpose flour: The base for the crispy crust sift before using for a light texture
• Garlic powder: Gives that savory depth choose a fresh jar for best flavor
• Onion powder: Adds a mellow sweetness check for clumps which mean it is fresh
• Smoked paprika: Lends a gentle smoky complexity Spanish varieties are best if you can find them
• Salt and black pepper: Boosts the flavor of both the chop and the gravy use freshly ground pepper for a big difference
• Vegetable oil: Choose a high smoke point oil for even frying and a non greasy crust
• Bacon: Thick cut bacon is great here since it yields big crunchy bits in the gravy
• Bacon drippings or butter: The fat base for your roux bacon drippings add extra porky flavor
• Milk: Whole milk brings creaminess and body to the gravy but use what you have on hand
• All purpose flour: Needed again to thicken the gravy make sure it is fresh so your gravy will not taste flat

Step by Step Instructions

Prepare the Pork:

Pat each pork chop completely dry with paper towels to help the coating stick Season well on both sides with salt and pepper letting it rest for a few minutes so the seasoning soaks in

Mix Breading and Soak:

Set out two wide shallow dishes Fill one with buttermilk The other receives flour garlic powder onion powder paprika salt and pepper mixed very well so there are no flavor clumps

Dredge and Coat:

Each chop dips into the buttermilk and then gets pressed all over into the seasoned flour Do not be shy about pressing the flour mixture into the meat Let the coated chops rest on a plate while the oil heats so the breading will not come off

Fry the Pork:

Heat a large heavy skillet with a shallow layer of oil over medium until shimmering Carefully slide in the chops without crowding Fry three to four minutes per side If frying in batches place fried chops on a wire rack to stay crisp

Make Bacon Gravy:

In the same skillet cook chopped bacon until crispy Remove bacon bits with a slotted spoon and reserve Pour off all but two tablespoons of the fat Sprinkle flour into the fat and whisk over medium low heat for about two minutes until just golden Slowly whisk in milk scraping the pan Add bacon bits back in Simmer until thick and bubbling Suppress the urge to rush this part or you will have lumpy gravy

Serve:

Lay pork chops on a platter and generously smother each with spoonfuls of bacon gravy Black pepper on top adds a bold kick

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My favorite part has always been the crispy bacon bits in the gravy scooped over buttery mashed potatoes. It reminds me of my grandmother’s kitchen where bacon was always a treat and dinner meant everyone gathered around the table.

Storage Tips

Leftover pork chops stay crispest if stored uncovered in the fridge and reheated in a hot oven or air fryer. Keep bacon gravy in a separate airtight container and reheat over low heat with a little milk to loosen it. Finishing gravy and chops together avoids sogginess.

Ingredient Substitutions

If you do not have buttermilk use plain yogurt and a splash of water or regular milk mixed with vinegar for similar tenderness. For a lighter option turkey bacon and low fat milk still yield plenty of flavor.

Serving Suggestions

Serve these pork chops with fluffy mashed potatoes, classic buttermilk biscuits, or seasoned green beans. For a true southern spread add some pickled okra or coleslaw on the side.

Cultural Context

Country fried pork chops with gravy come straight from the soul food tradition deeply rooted in southern home kitchens. The technique borrows from old fashioned fried chicken batters and stretches a modest cut of pork into something special with humble ingredients given extra love.

Frequently Asked Questions

→ How do I get pork chops extra crispy?

Use a thick, seasoned flour coating and avoid overcrowding the pan. Allow coated chops to rest before frying for the best crust.

→ Can I use bone-in pork chops?

Yes, bone-in or boneless pork chops both work well. Bone-in often delivers juicier results and more flavor.

→ What type of milk is best for the gravy?

Whole milk is preferred for a richer, creamier gravy, but lower fat milk will still work in a pinch.

→ How do I prevent the breading from falling off?

Press flour coating firmly onto the pork chops and let them rest briefly before frying to help the coating adhere.

→ Is it possible to make this dish spicier?

Add a pinch of cayenne to the flour mix for more heat and a touch of extra flavor.