Why You’ll Love This Recipe
This recipe embodies the best of country cooking—crispy fried pork chops, indulgent gravy, and a touch of smoky richness from the bacon. It’s satisfying, versatile, and surprisingly easy to make. Perfect for anyone craving a comforting meal that’s both rustic and luxurious.
Country Fried Pork Chops with Bacon Gravy: A Comfort Food Classic
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Halal
Description
Country Fried Pork Chops with Bacon Gravy is a hearty Southern classic featuring tender, crispy pork chops coated in seasoned flour and smothered with a rich, creamy bacon gravy. It’s comfort food at its best — golden, savory, and deeply satisfying.
Ingredients
- 4 bone-in pork chops (about 3/4 inch thick)
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 large eggs
- 1/2 cup buttermilk
- 6 slices bacon
- 2 cups whole milk
- 3 tablespoons bacon drippings (reserved)
- 2 tablespoons unsalted butter
- Vegetable oil for frying
Instructions
- In a shallow dish, mix 1 cup flour, salt, pepper, garlic powder, onion powder, and smoked paprika.
- In another bowl, whisk together eggs and buttermilk.
- Pat pork chops dry and dredge in seasoned flour, dip in egg mixture, then coat again in flour. Set aside on a plate.
- In a large skillet, cook bacon until crispy. Remove bacon, crumble, and set aside. Reserve 3 tablespoons of bacon drippings.
- Add enough vegetable oil to the skillet to reach about 1/4 inch depth. Heat over medium heat.
- Fry pork chops for 4–5 minutes per side, or until golden brown and cooked through. Remove and place on a paper towel–lined plate.
- For the gravy: In the same skillet, melt butter with reserved bacon drippings. Whisk in 1/2 cup flour and cook for 1–2 minutes until golden.
- Gradually whisk in milk, stirring constantly until smooth and thickened, about 5 minutes.
- Stir in crumbled bacon, season with salt and pepper to taste.
- Serve pork chops topped with warm bacon gravy.
Notes
- For extra crispy pork chops, let the coated chops rest for 10 minutes before frying.
- If gravy becomes too thick, whisk in a splash of milk to reach the desired consistency.
- Pair with mashed potatoes or biscuits for a true Southern-style meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Fried
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pork chops – Bone-in or boneless chops work well here. Choose medium-thick cuts for the ideal balance between juiciness and crispness.
Flour – All-purpose flour serves as the base for both dredging the chops and thickening the gravy. It helps create that classic crispy coating.
Eggs – Beaten eggs act as a binder, ensuring the seasoned flour adheres perfectly to the pork chops.
Milk – A splash of milk in the egg wash adds moisture and helps the coating turn golden and crisp.
Bacon – Thick-cut bacon brings a smoky depth to the gravy, infusing every bite with savory flavor.
Butter – Combines with the bacon drippings to create a rich roux for the gravy.
Chicken broth – Provides the liquid base for the gravy while enhancing its savory profile.
Heavy cream – Adds luscious creaminess, giving the gravy that irresistible velvety texture.
Salt and black pepper – Essential for seasoning both the pork and the gravy; don’t be shy with the pepper for a little Southern kick.
Paprika – Adds subtle color and a mild smoky undertone to the breading.
Garlic powder and onion powder – Infuse the coating with depth and balance, giving the pork chops rich, homestyle flavor.
Oil for frying – Use vegetable or canola oil for a clean, crisp fry that doesn’t overpower the flavor of the meat.
Directions
Begin by patting the pork chops dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and onion powder on both sides.
Set up a dredging station: one shallow bowl with seasoned flour, another with beaten eggs and milk, and a final one with more seasoned flour. Dip each pork chop into the flour, then the egg mixture, and finally back into the flour, ensuring an even coating.
In a large cast-iron skillet, heat about half an inch of oil over medium-high heat. Once the oil shimmers, carefully add the pork chops. Fry for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm.
For the bacon gravy, cook the bacon in the same skillet until crisp. Remove the bacon, crumble it, and set aside. Pour off most of the grease, leaving about two tablespoons in the pan. Add butter and whisk in two tablespoons of flour to make a roux. Stir constantly for a minute or two until golden. Gradually pour in the chicken broth, whisking to prevent lumps. Once the mixture begins to thicken, stir in heavy cream and season with salt and black pepper to taste. Add the crumbled bacon back to the pan and stir until combined.
Serve the crispy pork chops smothered in warm bacon gravy, ideally alongside mashed potatoes or green beans for a true country-style meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people and takes about 40 minutes total — roughly 15 minutes for prep and 25 minutes for cooking. It’s the perfect weeknight meal that feels like a Sunday dinner.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the oven at 325°F until warmed through to maintain crispness. If the gravy thickens in the fridge, whisk in a splash of broth or milk while reheating to restore its creamy texture.
Variations and Customizations
Spicy Southern Version – Add cayenne pepper or hot sauce to the flour mixture for a bold, spicy kick.
Herbed Bacon Gravy – Stir in a pinch of thyme or sage to the gravy for added depth.
Crispy Buttermilk Pork Chops – Marinate the pork chops in buttermilk for an hour before dredging; it tenderizes the meat and enhances flavor.
Garlic Cream Gravy – Add roasted garlic purée to the gravy for a mellow, sweet twist.
Mushroom Bacon Gravy – Sauté sliced mushrooms with the bacon for an earthy, hearty variation.
Country Ranch Style – Mix a teaspoon of ranch seasoning into the breading for extra zest.
Lighter Version – Bake the breaded chops at 400°F for 20–25 minutes instead of frying, then top with reduced-fat gravy.
FAQs
Can I use boneless pork chops?
Yes, boneless chops cook faster and are easier to handle, but be careful not to overcook them.
What oil is best for frying pork chops?
Use a neutral oil like canola or vegetable oil that can handle higher heat.
How do I make the coating extra crispy?
Double-dipping in flour and egg ensures a thick, crunchy crust.
Can I make the gravy ahead of time?
Yes, you can prepare it in advance and reheat gently before serving.
How can I prevent my pork chops from drying out?
Avoid overcooking — they’re ready when the internal temperature reaches 145°F.
Can I use bacon fat instead of butter for the roux?
Absolutely. Bacon fat adds even more smoky depth to the gravy.
Is there a dairy-free version?
Yes, use unsweetened oat milk or almond milk instead of cream, and dairy-free butter.
What sides pair best with this?
Mashed potatoes, collard greens, or cornbread complement this dish beautifully.
Can I use pork tenderloin instead?
Yes, sliced pork tenderloin medallions fry beautifully and cook quickly.
Can I freeze leftovers?
You can freeze the pork chops separately from the gravy for up to a month. Reheat gently for best results.
Conclusion
Country Fried Pork Chops with Bacon Gravy is pure, hearty comfort food that never goes out of style. Crispy, flavorful pork paired with creamy, smoky gravy creates a dish that’s both nostalgic and irresistible. Whether for a special family dinner or a comforting weekend meal, it’s guaranteed to bring smiles to the table. Once you’ve tried it, it’s destined to become a staple in your Southern-inspired repertoire.
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