Fried Pork Chops Bacon Gravy (Printable Version)
Crispy golden pork chops coated in seasoned flour and topped with creamy bacon gravy - a true Southern comfort classic.
# Ingredients:
→ For the Pork Chops
01 -
4 bone-in pork chops
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
06 -
½ teaspoon paprika
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
¼ cup vegetable oil, for frying
→ For the Bacon Gravy
10 -
4 slices bacon, chopped
11 -
2 tablespoons butter
12 -
2 tablespoons all-purpose flour
13 -
1½ cups milk
14 -
½ teaspoon salt
15 -
½ teaspoon black pepper
# Steps:
01 -
Place the pork chops in a shallow dish or large bowl. Pour the buttermilk over them, turning to coat both sides. Let the pork chops soak in the buttermilk for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator.
02 -
In a separate shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly with a fork or whisk to ensure even distribution of seasonings.
03 -
Pour vegetable oil into a large, heavy-bottomed skillet to approximately ¼-inch deep. Heat over medium heat until the oil reaches 175°C. Test by sprinkling a small pinch of flour into the oil – it should sizzle immediately.
04 -
Remove each pork chop from the buttermilk, allowing excess to drip off. Dredge in the seasoned flour mixture, pressing firmly for good adhesion. Fry for 4-5 minutes per side until golden brown and internal temperature reaches 63°C. Transfer to paper towels to drain.
05 -
In a medium skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon pieces with a slotted spoon to a paper towel-lined plate, preserving the grease in the skillet.
06 -
Add butter to the bacon grease and melt over medium heat. Sprinkle in flour and whisk continuously to form a roux. Cook for about 1 minute, whisking constantly, until it turns light golden.
07 -
Gradually whisk in milk to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes until thickened to desired consistency. Season with salt and pepper, then stir in the crispy bacon pieces.
08 -
Place the fried pork chops on plates and generously spoon the hot bacon gravy over them. Serve immediately while the pork chops are still crispy and the gravy is hot.
# Notes:
01 -
For extra flavor, add a few dashes of hot sauce or Worcestershire sauce to the gravy.
02 -
Avoid flipping the pork chops too frequently during frying to develop a crispy crust.
03 -
If gravy becomes too thick, gradually whisk in additional milk until desired consistency is reached.
04 -
For a more rustic presentation, leave some bacon pieces whole rather than chopping them all.