Southern Comfort Pork Chops

This Southern classic pork chop recipe has been my go-to comfort meal whenever I want to impress guests with authentic country cooking. The combination of crispy, seasoned pork chops smothered in creamy bacon gravy creates a meal that's impossible to resist and always brings people back for seconds.

I first made these country fried pork chops during a family reunion in Georgia, and they've become our traditional Sunday dinner whenever relatives visit. The way everyone falls silent except for the occasional "mmm" tells me everything I need to know.

Ingredients

• Bone in pork chops choose thick cuts about 1 inch for the juiciest results

• Buttermilk acts as a tenderizer breaking down proteins for incredibly moist meat

• All purpose flour creates the perfect crispy coating when fried properly

• Salt enhances all the flavors and helps seasoning adhere to the meat

• Black pepper provides classic sharp flavor that balances the rich gravy

• Paprika adds subtle smoky notes and beautiful color to the crust

• Garlic powder infuses the coating with savory depth without burning like fresh garlic

• Onion powder provides sweet aromatic flavor throughout the coating

• Vegetable oil ideal for frying due to its high smoke point and neutral flavor

• Bacon chopped select thick cut bacon for more pronounced flavor and texture

• Butter creates richness and helps form the perfect roux base

• All purpose flour thickens the gravy when combined with fats

• Milk creates the creamy base that carries all the savory flavors

• Salt balances and enhances the savory bacon flavor

• Black pepper adds pleasant heat that cuts through the richness

Step-by-Step Instructions

Buttermilk Soak:

Place pork chops in a shallow dish and pour buttermilk over them, ensuring they're completely covered. Let them soak for at least 30 minutes at room temperature or up to 8 hours in the refrigerator for deeper flavor penetration. The acidity in the buttermilk works magic on the meat fibers, breaking them down gently for incredible tenderness while adding tangy notes that complement the rich flavors to come.

Season the Coating:

Combine flour with all seasonings in a shallow dish, mixing thoroughly with a fork until you see speckles of spices evenly distributed throughout the white flour. This careful blending ensures each bite has balanced flavor. The combination of salt, pepper, paprika, garlic and onion powders creates a classic Southern flavor profile that will form a beautiful crust around your pork chops.

Prepare the Oil:

Heat vegetable oil in a large heavy bottomed skillet until it reaches approximately 350°F. This temperature is crucial the oil should be hot enough to immediately sizzle when flour touches it, but not so hot that it smokes or burns the coating before cooking the meat. The proper oil temperature ensures a crispy exterior while allowing the interior to cook perfectly.

Fry the Pork Chops:

Remove each pork chop from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing firmly to ensure maximum adhesion. Carefully place them in the hot oil and cook for 4 5 minutes per side until deeply golden and crispy. The internal temperature should reach 145°F for food safety while maintaining juiciness. Let them rest on paper towels while you make the gravy.

Cook the Bacon:

In a separate skillet, cook chopped bacon pieces until they become delightfully crispy, stirring occasionally to ensure even cooking. The bacon will render its fat, creating an incredibly flavorful base for your gravy. Remove the crispy bacon bits with a slotted spoon but leave that liquid gold bacon grease in the pan it is essential for the next step.

Create the Roux:

Add butter to the bacon grease and melt completely. Sprinkle flour into this mixture while whisking continuously to create a smooth paste or roux. Cook this roux for about a minute while whisking constantly the mixture will become slightly golden and fragrant. This brief cooking eliminates any raw flour taste while developing deeper flavor compounds that will enrich your gravy.

Make the Gravy:

Gradually pour milk into the roux while whisking vigorously to prevent lumps. Continue whisking until completely smooth, then bring to a gentle simmer. Cook for 2 3 minutes until the gravy thickens to a luxurious consistency that coats the back of a spoon. Season with salt and pepper, then fold in those crispy bacon bits you reserved earlier. The result is a creamy, savory gravy studded with delicious bacon pieces.

Serve with Love:

Place your golden fried pork chops on plates and generously ladle the hot bacon gravy over them. The contrast between the crispy coating and the creamy gravy creates the perfect texture combination. Serve immediately to enjoy the pork chops at their crispiest and the gravy at its creamiest.

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My grandmother always insisted on using a cast iron skillet for this recipe, claiming it creates the most even cooking surface for perfectly golden chops. After years of making this dish, I absolutely agree with her. There's something almost magical about the way cast iron distributes heat that creates that perfect crackling crust while keeping the inside juicy.

Perfect Pairing Suggestions

These country fried pork chops with bacon gravy deserve worthy companions on your plate. Creamy mashed potatoes make an ideal base for catching extra gravy, while southern style green beans cooked with a ham hock provide a complementary flavor and welcome freshness. For a truly authentic experience, serve with buttermilk biscuits or cornbread to soak up every last bit of that incredible gravy. A tangy coleslaw also works beautifully to cut through the richness.

Make Ahead and Storage Options

You can prepare these pork chops partially in advance to make dinner time easier. Complete the buttermilk soak and even dredge the chops in flour mixture up to 30 minutes before cooking. Store them in the refrigerator on a wire rack until ready to fry. For leftovers, store the pork chops and gravy separately in airtight containers for up to 3 days. Reheat the pork chops in a 350°F oven until warmed through to maintain some crispiness, while gently heating the gravy on the stovetop with an extra splash of milk to restore its creamy consistency.

Regional Variations

This classic Southern dish has subtle variations throughout the region. In parts of Texas, cooks often add a touch of cayenne to the flour mixture for heat. Tennessee versions sometimes include a bit of sage in the seasoning blend for an herbaceous note. Along the Gulf Coast, some cooks incorporate a small amount of cornmeal into the flour mixture for extra crunch. The gravy variations are endless too from adding crumbled sausage instead of bacon to incorporating caramelized onions for sweetness. Feel free to adjust the recipe to your regional preferences while keeping the core techniques intact.

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Recipe FAQs

→ Can I use boneless pork chops instead?

Yes, you can substitute boneless pork chops, but bone-in provides more flavor and helps prevent overcooking. If using boneless, reduce the cooking time by 1-2 minutes per side and monitor closely to avoid drying out the meat.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened. This provides the same tenderizing effect as store-bought buttermilk.

→ How do I know when the pork chops are done?

Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C). Without a thermometer, look for firm meat with clear (not pink) juices. For this fried version, the exterior should be golden brown and crispy, taking about 4-5 minutes per side with medium-thick chops.

→ Why is my gravy lumpy?

Lumpy gravy typically occurs when the flour isn't fully incorporated into the fat before adding liquid. To fix lumpy gravy, whisk vigorously or blend with an immersion blender. To prevent lumps, gradually add milk to the roux while whisking constantly, ensuring the roux is smooth before adding more liquid.

→ What sides pair well with these pork chops?

Classic Southern sides like creamy mashed potatoes, mac and cheese, collard greens, or buttermilk biscuits complement these pork chops perfectly. The gravy pairs especially well with starchy sides that can soak it up. For a lighter option, serve with a simple side salad or coleslaw for contrast.

→ Can I make this dish ahead of time?

For best results, serve immediately after cooking. However, you can prepare components ahead: marinate the pork chops up to 8 hours in advance, and mix the dry ingredients. The gravy can be made ahead and gently reheated with a splash of milk. The fried chops won't maintain their crispiness when reheated but will still taste delicious.