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When it comes to comfort food, few dishes can rival the warmth and satisfaction of Country Fried Pork Chops with Bacon Gravy. This beloved Southern staple is a true representation of home-cooked goodness, often making its way to the dinner table during family gatherings, Sunday dinners, or any occasion that calls for a hearty meal. The combination of juicy, tender pork chops enveloped in a crispy coating, paired with a rich and savory bacon gravy, creates a dish that's not just a meal, but an experience steeped in tradition and flavor.

Country Fried Pork Chops with Bacon Gravy

Savor the comforting flavors of Country Fried Pork Chops with Bacon Gravy, a true Southern classic that brings warmth to any table. Perfectly marinated and fried to crispy perfection, these juicy pork chops are enhanced with rich, smoky bacon gravy. Serve with your favorite sides for a delightful meal that’s sure to please. Discover the heartfelt tradition of this dish and elevate your cooking game! #ComfortFood #SouthernCooking #PorkChops #BaconGravy #Foodie #RecipeIdeas #CookingFromScratch
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Ingredients
  

4 bone-in pork chops (1 inch thick)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup vegetable oil (for frying)

4 strips of bacon, chopped

2 tablespoons all-purpose flour (for the gravy)

2 cups milk

1 teaspoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate Pork Chops: In a large bowl, add the bone-in pork chops and pour in the buttermilk. Ensure the chops are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for more flavor).

    Prepare the Coating: In another bowl, combine 1 cup of flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to combine the dry ingredients.

      Bread the Pork Chops: Remove the pork chops from the buttermilk, allowing excess liquid to drip off. Dredge each chop in the seasoned flour, pressing down to ensure an even coating. Shake off any excess flour.

        Fry the Pork Chops: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F). Transfer to a plate lined with paper towels and keep warm.

          Make the Bacon Gravy: In the same skillet, reduce heat to medium and add the chopped bacon. Cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.

            Create the Roux: Sprinkle 2 tablespoons of flour into the skillet with the bacon fat, stirring constantly for about 1-2 minutes until the flour is lightly browned.

              Add Milk and Season: Gradually whisk in the milk, stirring to combine and eliminate any lumps. Bring it to a simmer, then add Worcestershire sauce, salt, and pepper to taste. Cook for 3-5 minutes until the gravy has thickened to your desired consistency.

                Combine Bacon and Gravy: Stir the crispy bacon back into the gravy, mixing well.

                  Serve: Place the country-fried pork chops on plates and generously pour the bacon gravy over the top. Garnish with freshly chopped parsley.

                    Prep Time, Total Time, Servings

                      20 minutes | 1 hour 15 minutes | 4 Servings