Description
Crispy, juicy country fried pork chops smothered in rich, smoky bacon gravy—a classic Southern comfort food perfect for family meals.
Ingredients
Scale
- 4 bone-in or boneless pork chops (½-inch thick)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup milk
- 6 slices turkey bacon or smoked bacon
- 2 tablespoons unsalted butter
- 1½ cups whole milk
- ½ cup low-sodium chicken broth
- 1 teaspoon dried thyme
Instructions
- Trim excess fat from pork chops, pat dry, and season both sides with salt, pepper, paprika, garlic powder, onion powder, and cayenne if using. Let rest 15 minutes at room temperature.
- Set up breading stations: Place seasoned flour in a shallow dish. In another bowl, beat eggs with milk.
- Dredge each pork chop in flour, dip into egg wash, then coat again in flour. Shake off excess.
- Heat neutral oil in a skillet over medium heat to 325–350°F (160–175°C). Fry chops 4–5 minutes per side until golden brown and cooked through. Avoid overcrowding; fry in batches if needed.
- Transfer fried chops to a wire rack over paper towels to drain and rest for 5 minutes.
- In the same skillet, cook chopped bacon until crisp. Remove bacon, leaving fat in pan.
- Add butter to bacon fat; once melted, whisk in flour to form a roux. Cook 1 minute, stirring constantly.
- Gradually whisk in whole milk and chicken broth, stirring to avoid lumps. Simmer until gravy thickens.
- Return bacon to gravy along with dried thyme. Season with salt and pepper to taste.
- Return pork chops to skillet, spoon gravy over, and simmer 1–2 minutes to heat through.
- Serve chops smothered in bacon gravy, garnished with fresh thyme or parsley if desired.
Notes
Use a meat thermometer to ensure pork reaches 145°F internally. Maintain oil temperature to avoid soggy crusts. Rest chops after frying for juicy results. For thicker gravy, add more flour; for thinner, add more broth. Store leftovers refrigerated up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg