Country Fried Pork Chops with Bacon Gravy
Ingredients:
For the Pork Chops:
4 boneless pork chops (about 1 inch thick)
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
For the Bacon Gravy:
4 slices thick-cut bacon, chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Salt and black pepper, to taste
Directions:
Place pork chops in a bowl and cover with buttermilk. Let marinate for at least 30 minutes (or up to overnight for more tenderness).
In a shallow bowl, mix flour with garlic powder, onion powder, paprika, salt, and pepper.
Remove pork chops from buttermilk, letting the excess drip off. Dredge each chop in seasoned flour, pressing to coat well.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry pork chops for 4–5 minutes per side, until golden brown and cooked through. Remove and let rest on a paper towel-lined plate.
In a separate skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pan.
Whisk flour into the bacon fat to form a roux. Cook for 1–2 minutes, then slowly whisk in milk until smooth. Simmer until thickened (about 3–5 minutes). Stir in cooked bacon and season with salt and pepper to taste.
Serve pork chops topped with warm bacon gravy.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Marinating Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: 630 kcal | Servings: 4
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