Country Fried Pork Bacon Gravy (Print Version)
Golden pork chops smothered in creamy bacon gravy—a southern-inspired comfort for any dinner table.
# Ingredients:
→ For the Pork Chops
01 -
4 boneless pork chops, about 1/2-inch thick
02 -
1 cup all-purpose flour
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 tsp smoked paprika
06 -
1/2 tsp cayenne pepper, optional
07 -
Salt, to taste
08 -
Pepper, to taste
09 -
2 large eggs, beaten
10 -
1/2 cup milk
11 -
1/2 cup vegetable oil, for frying
→ For the Bacon Gravy
12 -
4 slices bacon, chopped
13 -
2 tbsp all-purpose flour
14 -
2 cups whole milk
15 -
1/2 tsp garlic powder
16 -
Salt, to taste
17 -
Pepper, to taste
# Steps:
01 -
In a shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another dish, whisk together the eggs and milk. Dredge each pork chop in the flour mixture, dip it into the egg mixture, and then coat in the flour mixture again. Set aside.
02 -
Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the pork chops for 4-5 minutes per side until golden brown and cooked through, ensuring the internal temperature reaches 63°C (145°F). Remove and place on a plate lined with paper towels to drain excess oil.
03 -
In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Reserve about 2 tbsp of bacon grease in the skillet. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, ensuring no lumps remain. Simmer for 3-4 minutes until the gravy thickens. Stir in garlic powder, salt, and pepper. Add the crispy bacon back to the gravy.
04 -
Plate the pork chops and generously spoon the bacon gravy over them. Serve immediately with mashed potatoes or your preferred sides.
# Helpful Notes:
01 -
Ensure pork chops are evenly coated in the flour mixture for a crisp texture.
02 -
Let the gravy simmer while whisking constantly to avoid lumps.