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Country Fried Pork Chops with Bacon Gravy
There’s something undeniably comforting about a plate of country fried pork chops smothered in rich bacon gravy. This hearty, Southern-inspired dish brings together crispy, seasoned pork and a velvety gravy studded with bits of smoky bacon – creating the ultimate comfort food experience that’s perfect for family dinners.
While restaurant versions can be heavy and greasy, this homemade recipe gives you all the flavor with better quality ingredients and control over the seasonings. The combination of the crunchy coating, juicy pork, and savory bacon-infused gravy creates a meal that feels like a warm hug on a plate.
Why You’ll Love This
- Simple pantry ingredients transform into a restaurant-quality meal
- Perfect balance of textures: crispy exterior, tender pork, and silky gravy
- Family-friendly comfort food that even picky eaters will devour
- Ready in about 45 minutes for a satisfying weeknight dinner
- Makes amazing leftovers (if there are any!)
Ingredients
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup vegetable oil, for frying
- 4 slices bacon, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 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. The buttermilk helps tenderize the meat and adds flavor.
- In a separate shallow dish or pie plate, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly with a fork or whisk to ensure all the seasonings are evenly distributed throughout the flour.
- Pour the vegetable oil into a large, heavy-bottomed skillet or cast iron pan. The oil should be about ¼-inch deep. Heat over medium heat until the oil reaches approximately 350°F (175°C). If you don't have a thermometer, you can test by sprinkling a small pinch of flour into the oil – it should sizzle immediately but not burn.
- Remove each pork chop from the buttermilk, allowing excess to drip off. Dredge the chops in the seasoned flour mixture, pressing firmly so the flour adheres well to all sides. Shake off any excess flour. Carefully place the coated pork chops in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-5 minutes per side until the coating is golden brown and crispy, and the internal temperature reaches 145°F (63°C). Transfer the fried pork chops to a plate lined with paper towels to drain excess oil.
- While the pork chops are resting, prepare the gravy. In a medium skillet, cook the chopped bacon over medium heat until crispy, stirring occasionally, about 5-7 minutes. Using a slotted spoon, remove the crispy bacon pieces to a paper towel-lined plate, leaving the bacon grease in the skillet.
- Add the butter to the bacon grease in the skillet and melt over medium heat. Once melted, sprinkle the flour into the skillet and whisk continuously to form a roux (paste). Cook the roux for about 1 minute, whisking constantly, until it turns a light golden color. This step cooks out the raw flour taste.
- Gradually pour in the milk while whisking vigorously to prevent lumps from forming. Continue whisking until the mixture is smooth. Bring to a gentle simmer and cook for 2-3 minutes until the gravy thickens to your desired consistency. Season with salt and black pepper, then stir in the reserved crispy bacon pieces.
- 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.
Tips & Variations
- For extra flavor, brine the pork chops in saltwater for 30 minutes before cooking
- Bone-in pork chops work great too – just adjust cooking time accordingly
- Add a dash of hot sauce to the gravy for a spicy kick
- Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend
- For a lighter version, use boneless pork loin chops and air fry at 375°F for 12-15 minutes
- Add 1/4 teaspoon of cayenne to the flour mixture for a spicier coating
Serving Suggestions
These country fried pork chops pair perfectly with classic Southern sides. Serve alongside creamy mashed potatoes or buttery grits to soak up that delicious bacon gravy. Add a bright, acidic side like collard greens, green beans with bacon, or a simple vinegar-based coleslaw to balance the richness of the dish.
For a complete comfort food experience, add a basket of warm buttermilk biscuits or cornbread to round out the meal. A cold sweet tea or lemonade makes the perfect beverage pairing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10-15 minutes to maintain crispiness
- The pork is done when it reaches an internal temperature of 145°F
- For the crispiest results, make sure your oil is hot enough before adding the pork chops
FAQs
Can I use chicken instead of pork chops?
Absolutely! This recipe works beautifully with chicken breasts or thighs. Just adjust cooking time to ensure chicken reaches 165°F internal temperature.
How do I know when the oil is hot enough for frying?
Drop a small pinch of flour into the oil – if it sizzles immediately, the oil is ready. Alternatively, aim for around 350°F if using a thermometer.
Can I make the gravy ahead of time?
Yes, the gravy can be made up to 2 days ahead and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of milk if needed to thin it out.
Why did my gravy turn out lumpy?
Lumps typically form when flour is added too quickly or the liquid isn’t whisked in gradually. For smooth gravy, whisk continuously when adding flour and slowly pour in milk while whisking constantly.
Servings4
Prep40 min
Cook20 min
Calories580 kcal
Ingredients
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup vegetable oil, for frying
- 4 slices bacon, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Steps
- 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. The buttermilk helps tenderize the meat and adds flavor.
- In a separate shallow dish or pie plate, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly with a fork or whisk to ensure all the seasonings are evenly distributed throughout the flour.
- Pour the vegetable oil into a large, heavy-bottomed skillet or cast iron pan. The oil should be about ¼-inch deep. Heat over medium heat until the oil reaches approximately 350°F (175°C). If you don't have a thermometer, you can test by sprinkling a small pinch of flour into the oil – it should sizzle immediately but not burn.
- Remove each pork chop from the buttermilk, allowing excess to drip off. Dredge the chops in the seasoned flour mixture, pressing firmly so the flour adheres well to all sides. Shake off any excess flour. Carefully place the coated pork chops in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-5 minutes per side until the coating is golden brown and crispy, and the internal temperature reaches 145°F (63°C). Transfer the fried pork chops to a plate lined with paper towels to drain excess oil.
- While the pork chops are resting, prepare the gravy. In a medium skillet, cook the chopped bacon over medium heat until crispy, stirring occasionally, about 5-7 minutes. Using a slotted spoon, remove the crispy bacon pieces to a paper towel-lined plate, leaving the bacon grease in the skillet.
- Add the butter to the bacon grease in the skillet and melt over medium heat. Once melted, sprinkle the flour into the skillet and whisk continuously to form a roux (paste). Cook the roux for about 1 minute, whisking constantly, until it turns a light golden color. This step cooks out the raw flour taste.
- Gradually pour in the milk while whisking vigorously to prevent lumps from forming. Continue whisking until the mixture is smooth. Bring to a gentle simmer and cook for 2-3 minutes until the gravy thickens to your desired consistency. Season with salt and black pepper, then stir in the reserved crispy bacon pieces.
- 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.
Nutrition (per serving)
- Calories: 580 kcal
