Print

Country Fried Pork Chops with Bacon Gravy

Print Recipe

★★★★

4 from 1 reviews

Crispy, country-fried pork chops dredged in seasoned flour and pan-fried, then smothered in a creamy bacon gravy made from bacon, pan drippings, flour, and chicken broth (or milk) for a classic Southern-style comfort dish.

Ingredients

Scale
  • 4 thick-cut pork chops (about 1" thick, 6–8 oz each)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 1/2 cups all-purpose flour, divided
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp paprika
  • 1 1/2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 1/2 cup vegetable oil (for frying) or enough to coat skillet
  • 6 slices bacon, diced
  • 2 tbsp bacon grease (from pan) or unsalted butter if needed
  • 1/4 cup all-purpose flour (additional for gravy, or use reserved flour)
  • 2 cups low-sodium chicken broth (or 1 1/2 cups chicken broth + 1/2 cup milk for a creamier gravy)
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

  1. Pat pork chops dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Whisk eggs and 1/2 cup milk together in a shallow bowl.
  3. Combine 1 1/4 cups flour, garlic powder, onion powder, paprika, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl.
  4. Dredge each pork chop in the seasoned flour, then dip in the egg mixture, then dredge again in the seasoned flour, pressing to adhere; set aside on a plate.
  5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry pork chops 4–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F; transfer to a plate and tent with foil to keep warm.
  6. Drain off excess oil leaving about 2–3 tablespoons drippings in the skillet. Add diced bacon and cook until crisp; remove bacon with a slotted spoon and reserve, leaving about 2–3 tablespoons bacon grease in the pan.
  7. Reduce heat to medium; add 2 tablespoons bacon grease or butter if pan is dry, then sprinkle 1/4 cup flour into the fat and cook, stirring, 1–2 minutes until lightly browned to form a roux.
  8. Gradually whisk in 2 cups chicken broth (or 1 1/2 cups broth + 1/2 cup milk), scraping browned bits from the pan, and simmer until gravy thickens, 2–4 minutes.
  9. Stir the cooked bacon into the gravy and season to taste with salt and black pepper.
  10. Return pork chops to the skillet and spoon gravy over them to heat through for 1–2 minutes. Garnish with chopped parsley and serve immediately.

Notes

1) For a richer gravy, use a mix of chicken broth and whole milk or heavy cream. 2) If gravy is too thin, whisk 1 tablespoon flour with 1 tablespoon cold water and stir in, cooking until thickened. 3) Serve over mashed potatoes, rice, or with biscuits.

Nutrition

Find it online: https://www.rapidrecipes.blog/country-fried-pork-chops-bacon-gravy-3/