Step 1: Pat pork chops dry with paper towels. Pound them to an even 1/2-inch thickness if desired.
Step 2: In a shallow dish, combine 3/4 cup flour with paprika, garlic powder, onion powder, cayenne (if using), thyme, salt, and pepper. Mix well.
Step 3: In a second shallow dish, whisk eggs with 2 tablespoons milk.
Step 4: Dredge each chop thoroughly in the seasoned flour, shaking off excess. Dip into the egg wash, then return to the seasoned flour for a second coating, pressing gently to adhere.
Step 5: In a large, heavy-bottomed skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving rendered fat in the pan. Crumble bacon and set aside.
Step 6: If needed, add enough vegetable or canola oil to the bacon fat to reach about 1/2 inch depth. Heat the fat/oil to 325-350F (160-175C) over medium-high heat.
Step 7: Carefully place 1-2 breaded pork chops into the hot oil. Fry for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145F).
Step 8: Transfer fried chops to a wire rack set over paper towels to drain excess oil. Repeat with remaining chops.
Step 9: Reduce heat under the skillet to medium-low. If there's more than 2 tablespoons of fat, drain some off. Add unsalted butter to the remaining fat and melt.
Step 10: Whisk in the remaining 1/4 cup of all-purpose flour, cooking for 1-2 minutes, stirring constantly, to create a light roux.
Step 11: Gradually pour in the whole milk and chicken broth, whisking continuously to prevent any lumps.
Step 12: Bring the gravy to a gentle simmer, whisking occasionally, until it thickens to your desired consistency (5-7 minutes).
Step 13: Stir in the crumbled crispy bacon. Season the gravy with salt and freshly ground pepper to taste. Keep warm over low heat until ready to serve.
Step 14: Serve the crispy country fried pork chops immediately, smothered generously with the warm bacon gravy.