Country Fried Pork Chops with Bacon Gravy
Ingredients:
For the Pork Chops:
4 bone-in pork chops (about ¾-inch thick)
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
1 cup vegetable oil (for frying)
For the Bacon Gravy:
4 slices bacon, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ teaspoon black pepper
¼ teaspoon salt
Directions:
Marinate the Pork Chops: Place pork chops in a shallow dish and pour buttermilk over them. Let them marinate for at least 30 minutes (or up to 4 hours for extra tenderness).
Prepare the Breading: In a separate bowl, whisk together flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Bread the Pork Chops: Remove pork chops from buttermilk, letting excess drip off. Dredge each chop in the flour mixture, pressing to coat evenly. Let them rest for 10 minutes to help the coating adhere.
Fry the Pork Chops: Heat vegetable oil in a large skillet over medium-high heat. Once hot (about 350°F/175°C), fry pork chops for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Make the Bacon Gravy: In the same skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pan. Add butter and stir in flour, whisking for 1-2 minutes to create a roux.
Gradually add milk while whisking, cooking until thickened (about 3-4 minutes). Season with black pepper and salt. Stir in crispy bacon pieces.
Serve: Plate the fried pork chops and smother them with creamy bacon gravy. Serve with mashed potatoes or biscuits for the ultimate comfort meal.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 680 kcal | Servings: 4 servings
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