Country Fried Pork Chops With Bacon Gravy Recipe

There's something undeniably comforting about the crackle of a well-seasoned skillet and the mouthwatering aroma of crispy, golden-brown pork chops frying to perfection. And when you smother them in a rich, smoky bacon gravy? Pure Southern magic.

I first fell in love with Country Fried Pork Chops with Bacon Gravy at my grandmother’s Sunday dinner table. She’d serve them up with fluffy mashed potatoes and buttery biscuits, making every bite a reminder of home. Now, I’m sharing this tried-and-true recipe so you can bring the same warmth and flavor to your own table.

Why You'll Love This Country Fried Pork Chops Recipe

Get ready to fall in love with a dish that’s crispy, creamy, and downright irresistible.

First, these fried pork chops boast a perfectly seasoned, crunchy coating that locks in all the juices. Each bite is a delightful contrast of crispy on the outside and tender on the inside.

Next, let’s talk about that bacon gravy. Smoky, creamy, and packed with flavor, it takes this dish to a whole new level. You’ll want to drizzle it over everything on your plate—or just eat it by the spoonful.

This recipe is also quick and easy, making it perfect for busy weeknights. With just a handful of pantry staples, you can whip up a home-cooked meal that feels like a Southern classic in under 45 minutes.

And finally, it’s a budget-friendly way to bring comfort food to the table. Pork chops are an affordable cut of meat, and the rest of the ingredients are likely already in your kitchen.

Ingredients Notes

The beauty of Country Fried Pork Chops with Bacon Gravy lies in its simple yet flavorful ingredients. Each element plays a key role in building layers of deliciousness.

Start with bone-in pork chops for the best flavor and juiciness. The bone helps retain moisture, keeping the meat tender as it fries. If you prefer boneless chops, just be mindful not to overcook them.

For the crispy coating, a combination of flour, salt, black pepper, garlic powder, and smoked paprika creates the perfect balance of seasoning. The paprika adds a hint of smokiness, enhancing the flavor of the pork.

The buttermilk bath ensures each chop is juicy on the inside while helping the breading stick beautifully. If you don’t have buttermilk, a mix of regular milk and a tablespoon of vinegar works as a great substitute.

Now for the star of the show—the bacon. Cooking a few slices first not only adds crispy bits to the gravy but also leaves behind a flavorful drippings base for a rich, indulgent sauce.

Finally, whole milk and chicken broth create a smooth, velvety gravy. If you want it extra creamy, feel free to use heavy cream instead.

How To Make Country Fried Pork Chops With Bacon Gravy

Making this Southern comfort classic is easier than you think. Let’s break it down step by step.

Start by seasoning the pork chops well with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for about 15 minutes while you prepare the dredging station.

Set up two bowls—one with buttermilk and another with a mixture of flour and seasonings. Dip each chop into the buttermilk, allowing any excess to drip off, then coat it thoroughly in the seasoned flour. Press the flour into the meat to ensure a crispy crust.

Heat vegetable oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, carefully add the pork chops. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer them to a plate lined with paper towels to drain excess oil.

In the same skillet, cook chopped bacon until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pan. Add a bit of the seasoned flour used for dredging, stirring constantly to create a roux. Let it cook until golden brown.

Slowly whisk in chicken broth and milk, stirring to prevent lumps. Simmer until thickened, then stir in the crispy bacon bits for that final touch of smoky richness.

Return the pork chops to the skillet, spooning the warm bacon gravy over the top. Let them sit for a couple of minutes to soak in all the flavors before serving.

Storage Options

If you have leftovers (which isn’t likely!), store them properly to enjoy later. Place the pork chops in an airtight container and refrigerate for up to 3 days. Keep the gravy in a separate container to maintain its creamy texture.

To freeze, wrap the cooked pork chops tightly in foil and store in a freezer-safe bag for up to 3 months. The bacon gravy can be frozen too, but it may need a little whisking when reheated.

For reheating, warm the pork chops in a 350°F oven for about 10-15 minutes until heated through. The gravy can be reheated in a saucepan over low heat, adding a splash of milk if needed.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Here are a few ways to tweak it to your taste:

• Spicy Kick – Add cayenne pepper or hot sauce to the buttermilk for an extra kick of heat.
• Gluten-Free Option – Swap out regular flour for a gluten-free blend to make this dish celiac-friendly.
• Different Meats – Not a pork fan? Try this same recipe with chicken cutlets or cubed steak for a similar Southern-fried experience.
• Dairy-Free Alternative – Use almond or oat milk in place of dairy, and opt for a dairy-free butter substitute for the gravy.
• Extra Crispy – Double-dip the pork chops in the buttermilk and flour for an even crunchier crust.

The possibilities are endless, so don’t be afraid to experiment and make it your own!

With its crispy, golden coating and indulgent bacon gravy, Country Fried Pork Chops is a true Southern classic that never disappoints. Whether you’re serving it up for Sunday dinner or a cozy weeknight meal, this dish is guaranteed to become a family favorite. Give it a try, and let me know how it turns out!

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