If you’re dreaming of a rustic, soul-satisfying meal that brings a smile to every bite, this one’s for you. Country Fried Pork Chops with Bacon Gravy is a delicious dance between crispy, tender pork and silky, smoky gravy. The chops are breaded and pan-fried to crunchy perfection, then blanketed in creamy gravy that’s generously studded with bacon bits. This dish is a Sunday-dinner classic, straight from the heart of Southern kitchens, where flavor reigns supreme.
What makes it special is its textural contrast and rich depth—crunchy crust, juicy meat, and a gravy that feels like a warm hug. Whether you’re serving it with mashed potatoes, country-style green beans, or fluffy buttermilk biscuits, it’s bound to become a table favorite.
Ingredients:
For the pork chops:
- 4 bone-in pork chops (about ¾ to 1 inch thick)
- Salt and black pepper to taste
- 1 cup buttermilk (or whole milk + 1 tsp vinegar)
- 1 large egg
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp cayenne pepper (optional)
- Vegetable oil for frying
For the bacon gravy:
- 4 strips thick-cut bacon, chopped
- 3 tbsp all-purpose flour
- 2 cups whole milk (warm)
- Salt and freshly ground black pepper to taste
- ½ tsp garlic powder
- Optional: pinch of cayenne or smoked paprika for heat and depth
Instructions:
1. Prep the pork chops:
Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. In a shallow bowl, whisk together buttermilk and egg. In another bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, and cayenne.
Dip each pork chop in the buttermilk mixture, then dredge it thoroughly in the seasoned flour. Press the coating in firmly for a nice, even crust. For extra crunch, double-dip by returning the chop to the buttermilk and then flour again.
2. Fry the chops:
Heat about ½ inch of oil in a heavy skillet over medium to medium-high heat. Once hot (around 175°C or 350°F), carefully place the breaded pork chops into the pan. Fry for 4–5 minutes per side or until the crust is golden brown and the internal temperature reaches 63°C (145°F). Work in batches if needed—don’t crowd the pan. Remove and drain on a wire rack or paper towels.
3. Make the bacon gravy:
In a clean skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon bits and set aside, leaving about 3 tablespoons of bacon fat in the pan (add butter if needed). Reduce heat to low, whisk in the flour to create a roux, stirring constantly until lightly browned—this takes about 2–3 minutes.
Gradually pour in the warm milk while whisking to avoid lumps. Simmer and stir until thickened (about 5–7 minutes). Season with garlic powder, salt, and plenty of cracked black pepper. Fold in the crispy bacon bits and stir until combined.
4. Assemble and serve:
Place the fried pork chops on a warm serving platter. Spoon generous amounts of bacon gravy over the top, letting it drip dramatically over the sides. Garnish with a sprinkle of chopped parsley or chives for color, if desired.
Serve hot with creamy mashed potatoes, roasted corn, sautéed greens—or stack it atop a homemade biscuit for next-level comfort.
This dish isn’t just about taste—it’s about nostalgia, warmth, and making something ordinary feel celebratory. You could even turn it into sliders with fluffy buns and extra gravy for dipping.
If you’re up for it, I can also help you create a flavor-packed sweet-and-savory variation using maple-glazed bacon or smoked apple chutney on the side. What do you think—want to elevate it even more?