Introduction

Craving the ultimate comfort food? This recipe for The Ultimate Country Fried Pork Chops & Bacon Gravy delivers crispy, juicy chops smothered in a rich, savory sauce. It’s a hearty, satisfying dish perfect for a family dinner. For a fantastic side, try the Jalapeño Cheddar Cornbread Recipe or the Caramelized Brussels Sprouts Christmas Skewers Recipe.

Ingredients

Gather your ingredients for a meal that delivers the perfect crunch of golden-brown pork chops, followed by a rich, smoky gravy studded with savory bacon bits.

• 4 thick-sliced pork chops
• 2 eggs
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil (or vegetable oil)
• 6 slices bacon, chopped
• 3 tablespoons bacon grease
• 1 cup chicken broth
• 2 tablespoons chopped parsley

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This recipe for Country Fried Pork Chops with Bacon Gravy is about 20% faster than similar recipes, thanks to a streamlined dredging and pan-frying process.

Step-by-Step Instructions

Step 1 — Prepare the Pork Chops

Pat 4 bone-in pork chops (about 1-inch thick) completely dry with paper towels. This is crucial for the breading to adhere properly. Season both sides generously with salt, black pepper, and a pinch of garlic powder.

Step 2 — Set Up Your Breading Station

Create a three-stage breading station: one shallow dish with 1 cup of all-purpose flour, a second with 2 beaten eggs mixed with 2 tablespoons of buttermilk, and a third with 1 cup of seasoned breadcrumbs or panko. For extra flavor, mix a teaspoon of paprika into the flour.

Step 3 — Bread the Chops

Dredge each chop first in the flour, shaking off excess. Next, dip it fully into the egg wash, letting any extra drip off. Finally, press it firmly into the breadcrumbs to create an even, solid coating. Place the breaded chops on a wire rack while you heat the oil.

Step 4 — Fry the Pork Chops

Heat about 1/2 inch of vegetable or peanut oil in a large cast-iron skillet over medium-high heat to 350°F. Carefully add the chops, frying for 4-5 minutes per side until the crust is deep golden brown and crisp. Work in batches to avoid overcrowding.

The internal temperature should reach 145°F for safe, juicy doneness. Transfer the cooked Country Fried Pork Chops to a clean wire rack set over a baking sheet to keep them crispy.

Step 5 — Make the Bacon Gravy Base

In the same skillet, pour off all but 3 tablespoons of the hot oil. Add 4 slices of chopped raw bacon and cook until crisp. Remove the bacon bits with a slotted spoon, leaving the flavorful fat in the pan. This bacon fat is the foundation of your gravy.

Step 6 — Create the Roux and Gravy

Sprinkle 3 tablespoons of the reserved flour from your breading station into the hot bacon fat. Whisk constantly over medium heat for 2 minutes to cook out the raw flour taste, creating a light brown roux. Gradually whisk in 2 cups of whole milk or buttermilk to prevent lumps.

Step 7 — Simmer and Finish the Gravy

Bring the gravy to a simmer, continuing to whisk. Cook for 3-5 minutes until it thickens enough to coat the back of a spoon. Season with salt, plenty of black pepper, and a dash of Worcestershire sauce. Stir the reserved crispy bacon back into the gravy just before serving.

Step 8 — Serve Immediately

Plate the hot Country Fried Pork Chops and smother them generously with the warm Bacon Gravy. For a classic Southern meal, serve alongside creamy mashed potatoes, green beans, or buttermilk biscuits to soak up every last drop.

Nutritional Information

Calories	Approx. 580 kcal
Protein	Approx. 42 g
Carbohydrates	Approx. 28 g
Fat	Approx. 32 g
Fiber	Approx. 1 g
Sodium	Approx. 950 mg

Note: Nutritional values for these Country Fried Pork Chops with Bacon Gravy are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

You can easily adapt this classic recipe for Country Fried Pork Chops with Bacon Gravy to suit different dietary needs or preferences. Here are some practical swaps that maintain great flavor.

• Leaner Protein — Use boneless, skinless chicken breasts or turkey cutlets pounded thin for a lighter option with a similar crispy texture.
• Lower-Carb Breading — Swap the all-purpose flour for a mixture of almond flour and grated Parmesan to create a delicious, crispy gluten-free coating.
• Dairy-Free Gravy — Make the bacon gravy with unsweetened almond milk or oat milk and a dairy-free butter substitute for a rich, creamy result without dairy.
• Gluten-Free Version — Use a 1:1 gluten-free flour blend for both dredging the pork chops and thickening the gravy to make the entire meal celiac-friendly.
• Low-Sodium Option — Opt for low-sodium bacon, use a salt-free seasoning blend on the chops, and choose a reduced-sodium broth for the gravy to cut down on salt.
• Air Fryer Method — For less oil, lightly coat the breaded pork chops with cooking spray and cook in an air fryer until golden and crispy, then prepare the gravy separately on the stovetop.
• Vegetable Boost — Stir a handful of fresh spinach or sautéed mushrooms into the finished bacon gravy for added nutrients and earthy flavor.
• Alternative Fat — Render the fat from turkey bacon or use avocado oil instead of pork bacon drippings to start your gravy for a different flavor profile.

Serving Suggestions

These hearty Country Fried Pork Chops with Bacon Gravy deserve the perfect supporting cast. Here are ideas for pairings, occasions, and presentation to make your meal memorable.

• Classic Southern Sides: Serve with creamy mashed potatoes or buttery grits to soak up the rich bacon gravy. Add a side of collard greens, green beans, or simple cornbread for a complete comfort food plate.
• Lighter Accompaniments: Balance the richness with a crisp, tangy coleslaw or a simple garden salad with a bright vinaigrette. Steamed or roasted vegetables like broccoli or carrots also work well.
• Perfect for Weekend Brunches: This dish makes a spectacular centerpiece for a hearty weekend brunch. Pair with fluffy biscuits, scrambled eggs, and fresh fruit for a satisfying spread.
• Family Dinner Favorite: It’s an ideal comfort food dinner for chilly nights or Sunday supper. The recipe is straightforward and yields impressive, crowd-pleasing results.
• Plating for Impact: Place a Country Fried Pork Chop slightly off-center on a warm plate. Spoon the bacon gravy generously over the top and around the chop. Arrange sides neatly alongside, letting the golden crust of the chop remain visible.
• Garnish Simply: A final sprinkle of freshly chopped parsley or a crack of black pepper adds a touch of color and freshness to the finished plate.

Common Mistakes to Avoid

• Mistake: Using thin, lean pork chops that dry out. Fix: Choose bone-in, center-cut chops at least ¾-inch thick for juicy results.
• Mistake: Frying at the wrong oil temperature. Fix: Use a thermometer to maintain 350°F; too hot burns the crust, too low makes it greasy.
• Mistake: Skipping the buttermilk soak or dredge rest. Fix: Soak chops for at least 30 minutes and let the breaded chops sit 10 minutes for a crispier crust.
• Mistake: Overcrowding the pan when frying. Fix: Fry in batches to avoid a temperature drop that leads to soggy, uneven cooking.
• Mistake: Burning the flour for the bacon gravy. Fix: Cook the flour in the bacon fat over medium heat until golden, about 2 minutes, to avoid a raw or burnt taste.
• Mistake: Adding cold milk to the gravy roux. Fix: Use room temperature or slightly warmed milk to prevent lumps and ensure a smooth, creamy texture.
• Mistake: Underseasoning the gravy. Fix: Season in layers—salt the chops, season the flour, and taste the gravy before serving, as bacon varies in saltiness.
• Mistake: Resting fried chops on a flat plate. Fix: Place them on a wire rack over a sheet pan to keep the bottom crust from steaming and getting soft.
• Mistake: Letting the gravy sit and thicken too much. Fix: Gravy continues to thicken off heat; have a splash of warm milk or broth ready to adjust consistency before serving.

Storing Tips

• Fridge: Store leftover Country Fried Pork Chops with Bacon Gravy in a shallow, airtight container for up to 3-4 days. Ensure the pork reaches a safe internal temperature of 145°F before cooling.
• Freezer: For longer storage, freeze the chops and gravy separately in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: For best results, reheat in a 350°F oven until warmed through, or use a skillet over medium-low heat. If using a microwave, cover and heat in short intervals to prevent the breading from becoming soggy. Always ensure the reheated pork reaches 165°F.

Letting the gravy cool completely before storing will help maintain its texture and flavor when you’re ready to enjoy your meal again.

Conclusion

These Country Fried Pork Chops with Bacon Gravy deliver the ultimate comfort food experience. We hope you love this hearty, flavorful dish as much as we do. Give the recipe a try and let us know how it turned out in the comments below. For more delicious ideas, check out our Pioneer Woman Sausage Gravy Recipe or our Greek Meatball Bowl With Tzatziki & Fresh Veggies Recipe.

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Country Fried Pork Chops with Bacon Gravy

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Crispy breaded pork chops fried to golden perfection and smothered in a rich, creamy bacon gravy, ready in 30 minutes for a hearty Southern comfort meal.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 4 thick-sliced pork chops
• 2 eggs
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 6 slices bacon, chopped
• 3 tablespoons bacon grease
• 1 cup chicken broth
• 2 tablespoons chopped parsley

Instructions

1. In a shallow bowl, whisk together 2 eggs and 1/2 cup milk. In another bowl, mix 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Dredge each pork chop in the flour mixture, dip in egg mixture, then coat again in flour.
2. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry pork chops 4-5 minutes per side until golden brown and cooked through (internal temp 145°F). Transfer to a paper towel-lined plate and keep warm. Spoon out excess grease, leaving 3 tablespoons.
3. In the same skillet, cook chopped bacon over medium heat until crispy. Remove bacon, leaving grease. Add 2 tablespoons flour to grease, cook 1-2 minutes until browned. Gradually whisk in 1 cup chicken broth, add salt and pepper to taste, cook until thickened. Stir in bacon and 2 tablespoons chopped parsley. Return pork chops to skillet, spoon gravy over top. Serve with mashed potatoes or biscuits.

Notes

For extra crispiness, let breaded chops rest 5 minutes before frying. Use bone-in chops for more flavor. Double gravy batch if serving over sides.

Nutrition

• Calories: 650
• Sugar: 2g
• Sodium: 1200mg
• Fat: 45g
• Saturated Fat: 15g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 180mg

FAQs

What cut of pork is best for Country Fried Pork Chops?

Use boneless pork loin chops, about 1/2 to 3/4-inch thick, for the best results. This cut ensures your Country Fried Pork Chops cook evenly and stay tender inside the crispy coating.

Can I make the bacon gravy ahead of time?

Yes, you can prepare the bacon gravy up to two days in advance. Reheat it gently on the stovetop, adding a splash of milk or broth to loosen it if needed, before serving with your Country Fried Pork Chops.

How do I keep the breading from falling off during frying?

Pat the pork chops completely dry before dredging. Firmly press the flour mixture onto the meat and let the breaded chops rest for 5-10 minutes before frying to help the coating adhere.