Description
Southern comfort shines in country fried pork chops with bacon gravy, a hearty dish celebrating rich flavors and crispy textures. Homemade gravy and perfectly seasoned chops invite you to savor a classic meal that warms the soul.
Ingredients
Scale
Meat:
- 4 bone-in pork chops
Coating:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Wet Ingredients:
- 2 large eggs
- 2 tablespoons milk
Cooking:
- 1/2 cup vegetable oil (for frying)
Instructions
- Create a seasoned coating by combining flour with a blend of aromatic spices including salt, pepper, paprika, garlic powder, onion powder, and cayenne for robust flavor.
- Prepare a wet dredging station with whisked eggs and milk. Carefully coat each pork chop first in the spiced flour, then dip into the egg mixture, and finally re-coat with the seasoned flour for a crispy exterior.
- Heat oil in a skillet to medium temperature, around 350°F. Carefully place coated pork chops into the hot oil, cooking approximately 4-5 minutes per side until the exterior turns a rich golden brown and the internal temperature reaches 145°F.
- Transfer fried pork chops to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- In the same skillet, render bacon until it becomes perfectly crisp and golden. Remove bacon, reserving the flavorful drippings in the pan.
- Sprinkle flour into the bacon drippings, creating a roux by stirring and cooking for 1-2 minutes to eliminate raw flour taste.
- Gradually pour milk into the roux, whisking continuously to prevent lumps and create a smooth, creamy gravy. Season with salt and pepper to enhance the flavor profile.
- Crumble the crispy bacon and fold into the gravy, adding a smoky, crunchy element to the sauce.
- Serve the golden-brown pork chops with the rich bacon gravy generously spooned over the top, creating a comforting and indulgent meal.
Notes
- Double-coat the pork chops for an extra crispy, golden-brown crust that seals in moisture and creates a delightful crunch.
- Use a meat thermometer to ensure pork chops reach an internal temperature of 145°F for perfectly cooked, juicy meat without drying out.
- Pat the pork chops completely dry before dredging to help the flour mixture adhere better and create a crispier coating.
- For a gluten-free version, swap all-purpose flour with cornstarch or gluten-free flour blend in both the coating and gravy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg