Country Fried Pork Bacon Gravy

Country fried pork chops with bacon gravy fill the kitchen with an irresistible aroma and never fail to bring my family to the table fast. These chops have the crispiest crust under that creamy savory gravy making this a true Southern comfort dish that works just as well for casual weeknights or Sunday suppers.

Ever since I first made this for my husband after a long workday it became his most requested meal. Now my kids request extra gravy and everyone races to get a second chop.

Ingredients

• Boneless pork chops: choose ones about half an inch thick so they cook through without drying out
• All purpose flour: gives that classic golden crunchy coating and is perfect for gravy thickening
• Garlic powder: adds a savory base that brings out the porks best qualities
• Onion powder: layers in more classic Southern flavor
• Smoked paprika: for subtle smoky warmth I like Spanish paprika for depth
• Cayenne pepper: is optional for a mild kick use just a touch or skip for a milder gravy
• Salt and pepper: crucial for seasoning every layer use kosher salt for best flavor
• Large eggs: whisked for an egg wash to help the coating stick
• Milk: for moistness in both the egg wash and creamy gravy opt for whole milk for richness
• Vegetable oil: a neutral oil with a high smoke point is essential for that crispy fry
• Bacon: go for thick cut if possible for heartier bits in the gravy
• All purpose flour again: thickens the gravy for perfect spoonability
• Garlic powder: rounds out the gravy so it matches the porks seasoning

Step-by-Step Instructions

Mix the Seasoned Flour:

Combine all purpose flour garlic powder onion powder smoked paprika cayenne pepper salt and pepper in a large shallow bowl making sure the spices are thoroughly blended throughout the flour for even flavor

Prepare the Egg Wash:

Crack large eggs into a second shallow dish and whisk together with whole milk until fully combined this helps create a thick batter for the most crunch

Dredge the Pork Chops:

Take each pork chop and coat first in the seasoned flour then dip in the egg mixture making sure each side is well covered then return to the seasoned flour and press gently so the coating sticks thickly set the chops aside

Fry the Pork Chops:

Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking carefully add the pork chops fry four to five minutes per side until deep golden brown and juices run clear check for an internal temperature of about one hundred forty five degrees fahrenheit for juicy pork move fried chops to a paper towel lined plate to drain

Cook the Bacon:

In the same skillet add the chopped bacon pieces fry over medium heat until crispy and golden brown using a slotted spoon transfer the bacon to a paper towel to drain but keep about two tablespoons of bacon fat in the skillet

Make the Gravy:

Sprinkle flour into the hot bacon fat stirring constantly over medium heat scrape the bottom to form a roux cook about one minute until just starting to turn golden slowly pour in the milk whisking constantly to prevent lumps keep whisking as the mixture simmers and thickens to a smooth creamy sauce

Finish the Gravy:

Season the gravy with garlic powder salt and pepper stir in the crisp bacon bits taste and adjust seasoning remove from heat when gravy holds a ribbon on the spoon

Serve:

Place fried pork chops on plates generously spoon the warm bacon gravy over each chop I love serving this dish with mashed potatoes as the gravy soaks perfectly into everything on the plate

Save

This bacon gravy never fails to win over even picky eaters in my house the aroma is so inviting my daughter once called the kitchen the bacon castle while we made this together and we all laughed for ages

Storage Tips

Store leftover pork chops in an airtight container in the fridge for up to three days reheat gently in the oven at three hundred twenty five degrees so the coating stays crisp while the inside warms through the gravy can be stored separately and reheated on the stovetop with a splash of milk if it thickens up

Ingredient Substitutions

If you do not have boneless chops bone in work but add a few extra minutes of cooking time chicken breasts can sub in if you prefer or if you are out of bacon try using breakfast sausage in the gravy for a different but tasty twist gluten free flour blends also work well for dredging and gravy

Serving Suggestions

Serve the pork chops and bacon gravy alongside mashed potatoes buttered green beans or Southern style biscuits for a complete meal I love to add a little chopped chive or parsley over the top for a fresh pop of color and flavor

Save

Cultural Touch

Country fried pork chops are a staple in Southern kitchens where frying meats and making creamy gravies has been a tradition for generations adapting recipes to what was on hand was part of daily life and this dish celebrates both thrift and indulgence

Recipe FAQs

→ What cut of pork works best for this dish?

Boneless pork chops, about 1/2-inch thick, are ideal for frying evenly and staying tender in this southern-styled dish.

→ How do I ensure my pork chops stay juicy?

Don't overcook the chops—fry until golden and just reaching 145°F internally to keep them moist.

→ Can I use thick-cut bacon for the gravy?

Yes, thick-cut bacon adds great flavor and texture, but cook it until crispy so it blends well into the gravy.

→ What sides pair well with country fried pork and gravy?

Mashed potatoes, green beans, buttered corn, or a simple salad complement the rich flavors beautifully.

→ How do I prevent lumps in the bacon gravy?

Whisk the milk slowly into the roux, stirring constantly, to create a smooth and creamy sauce.