A delicious recipe for Country Fried Pork Chops smothered in rich bacon gravy, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless pork chops, about 150–180 g each
120 g all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon dried thyme
2 large eggs
120 ml buttermilk
1 teaspoon hot sauce, optional
60 g bacon drippings or vegetable oil, for frying
100 g bacon, diced
30 g all-purpose flour (for gravy)
500 ml whole milk
½ teaspoon garlic powder (for gravy)
½ teaspoon onion powder (for gravy)
¼ teaspoon black pepper (for gravy)
¼ teaspoon paprika (for gravy)
Salt, to taste
Fresh parsley, chopped (for garnish)
Extra crispy bacon pieces (for garnish)
Instructions
Prepare the Pork Chops: Pat the pork chops dry with paper towels. If they are thick, gently pound them to about 1–1.5 cm thickness so they cook evenly. Season lightly with salt and pepper.
Prepare the Coating: In a shallow bowl, combine the flour, salt, garlic powder, onion powder, paprika, black pepper, and thyme. In a second bowl, whisk together the eggs, buttermilk, and hot sauce. Dip each pork chop into the seasoned flour, shaking off excess. Then dip into the buttermilk mixture. Dip back into the seasoned flour, pressing gently so the coating adheres well. Place the coated pork chops on a plate while you heat the oil.
Fry the Pork Chops: Heat the bacon drippings or oil in a large skillet over medium heat to approximately 175°C. Carefully add the pork chops without overcrowding the pan. Fry for about 4–5 minutes per side, depending on thickness, until deeply golden and the pork reaches 63°C internally. Transfer to a wire rack or paper towel-lined plate. Allow the pork to rest for at least 3 minutes.
Cook the Bacon: Pour off excess frying oil, leaving about 2 tablespoons of fat in the skillet. Add the diced bacon and cook over medium heat until crisp, about 5–7 minutes. Transfer some of the crispy bacon to a plate if you want to use it as a garnish.
Make the Bacon Gravy: Leave about 2 tablespoons of bacon fat in the skillet. Sprinkle in the flour and whisk continuously for about 1–2 minutes to make a roux. Slowly pour in the milk while whisking constantly to prevent lumps. Add the garlic powder, onion powder, black pepper, and paprika. Cook for 4–6 minutes, stirring frequently, until the gravy thickens. Taste and add salt only if needed—the bacon and drippings can already be quite salty.
Smother the Pork Chops: Return the fried pork chops to the skillet. Spoon the bacon gravy over the top. Simmer gently for 2–3 minutes so the pork chops warm through and absorb some of the gravy.
Serve: Garnish with crispy bacon and fresh parsley. Serve hot with creamy mashed potatoes, green beans, corn, biscuits, or steamed vegetables.
Notes
Double-dip the coating for a thicker, crunchier crust.
Let the coated pork sit for 5–10 minutes before frying.
Keep the oil around 175°C. If it’s too cool, the coating can become greasy.
Don’t overcrowd the skillet.
Use a thermometer to make sure the pork reaches 63°C internally.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or oven to help maintain the crispy coating.