Country Fried Pork Bacon Gravy

Country fried pork chops with bacon gravy are the ultimate comfort meal that bring smoky savory flavors and crispy texture right to your table. This is the kind of dish that fills your kitchen with the scents of a southern diner and makes any weeknight special. When I want something rich hearty and guaranteed to please everyone this meal never fails. The creamy bacon-spiked gravy over crunchy pork is simply unbeatable.

When I first made these pork chops for my family after a long rainy day I watched them go completely silent at the table for the first time ever. That rich gravy disappeared fast and everyone asked for more.

Ingredients

• Bone-in pork chops: These have more flavor and stay juicier after frying. Look for chops with some marbling for the best taste.
• Buttermilk: This gives the pork incredible tenderness and a hint of tang. Go for full-fat if possible.
• All-purpose flour: The foundation for a crisp crust. Use one that feels powdery and fresh.
• Salt: Essential for both flavor and keeping the pork juicy. Choose fine sea salt if you have it.
• Black pepper: Adds mild heat and sharpness. Freshly cracked pepper is especially good here.
• Paprika: Provides a gentle warmth and golden color. Try to get smoked paprika for more depth.
• Garlic powder: Brings savory notes without too much bite. Make sure it smells fragrant and not musty.
• Onion powder: For a subtle sweetness and body. Check that it is lump-free.
• Vegetable oil: Neutral and perfect for frying. Pick one with a high smoke point like canola or peanut oil.
• Bacon: These slices infuse the gravy with saltiness and smokiness. Look for thick-cut bacon for big flavor.
• Butter: Rounds out the gravy with rich dairy notes.
• Milk: Creates that creamy gravy texture. Whole milk works best but two percent is fine.
• Extra flour: Used for thickening the gravy. Make sure there are no clumps.
• More salt and black pepper: Adjusts the gravy seasoning. Always taste as you go.

Step-by-Step Instructions

Marinate the Pork:

Place the pork chops in a shallow dish and pour the buttermilk over them. Make sure all sides are coated and let them sit undisturbed for thirty minutes. This soak makes the pork extra tender and flavorful.

Mix the Coating:

In a separate dish blend together the flour, salt, pepper, paprika, garlic powder, and onion powder. Be thorough so the seasoning is even throughout.

Heat the Oil:

Add vegetable oil to a large skillet and turn the heat to medium. Give it a few minutes to shimmer but do not let it smoke.

Dredge and Fry the Pork:

Take each pork chop from the buttermilk, shake off any excess, and dredge it very well in the flour mixture. Press the coating on firmly. Place each chop in the hot oil. Fry for four to five minutes per side, turning only once. Wait until the crust is deeply golden and the meat feels firm.

Rest the Fried Chops:

Transfer the chops to a plate lined with paper towels. Let them rest for a few minutes so the coating stays crisp.

Cook the Bacon for the Gravy:

In a clean skillet place the chopped bacon and cook until it is completely crisp and browned. Use a slotted spoon to remove the bacon pieces and set them aside. Keep the bacon fat in the pan.

Make the Roux:

Add the butter to the skillet with bacon fat. Once melted, sprinkle in the flour and cook for about one minute, stirring constantly. This cooks out the raw flour taste.

Finish the Gravy:

Slowly pour the milk into the skillet, whisking constantly to avoid lumps. Add salt and black pepper. Keep stirring as it simmers and thickens to a creamy state. This takes about three to five minutes.

Add Bacon and Serve:

Stir in the crispy bacon bits. Taste for seasoning. If you like more salt or pepper, adjust it here. Spoon the hot bacon gravy generously over the fried pork chops and serve right away.

My absolute favorite part of this recipe is the bacon gravy I always sneak an extra spoonful onto my plate because the richness and savory bits remind me of Sunday dinners with my grandparents A hot plate of these chops with gravy would bring everyone to the table just to laugh and share a great meal

Storage Tips

If you have leftovers let the pork chops cool completely then store them in an airtight container in the refrigerator They stay flavorful for up to three days Reheat gently in a pan or oven to keep the crust crisp The bacon gravy can be stored separately and reheated over low heat adding a splash of milk if needed to restore its creamy texture

Ingredient Substitutions

No buttermilk on hand You can DIY your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes For a leaner dish use boneless pork chops though you may sacrifice a bit of juiciness Turkey bacon will also work for the gravy though traditional bacon delivers the most flavor

Serving Suggestions

These chops beg for classic sides Creamy mashed potatoes steamed green beans or collard greens work wonderfully Buttermilk biscuits or even a slab of cornbread are the perfect way to soak up every drip of gravy If you love a little tang serve with a quick pickle or some apple slaw to cut through the richness

There is something so comforting about serving these country fried pork chops with bacon gravy at home It is a perfect recipe when you want something homemade that feels restorative and special The crispy juicy pork and smoky creamy gravy always bring back memories of laughter around the kitchen table

Recipe FAQs

→ How do I ensure the pork chops stay juicy?

Soaking pork chops in buttermilk tenderizes the meat and helps retain moisture during frying.

→ Can I use boneless pork chops?

Yes, boneless chops work well but may require slightly less cooking time. Watch closely for doneness.

→ What’s the purpose of dredging in flour?

The flour coating creates a crispy exterior while locking in juices as the pork chops fry.

→ How do I make creamy bacon gravy?

Crispy bacon is combined with a butter-flour roux, then milk is whisked in to form a thick, savory gravy.

→ What sides go well with this dish?

Classic pairings include mashed potatoes, biscuits, collard greens, or creamy corn for a complete meal.