Country Fried Pork Chops

Country fried pork chops deliver that irresistible crunch and comforting flavor that brings everyone to the table. This recipe delivers golden crusted pork chops and creamy bacon gravy—a hometown favorite that never disappoints with crispy edges and luscious sauce.

I first cooked this when I had a craving for all-out southern comfort after a long week. Once the gravy started bubbling and the smell of bacon filled the kitchen, it instantly felt like home. Now I make it every time family visits.

Ingredients

• Boneless pork chops one inch thick: Choose fresh chops with a slight marbling for juiciness
• All-purpose flour: Creates the classic crispy craggy crust Use unbleached for best texture
• Garlic powder: Boosts savory flavor in the breading Go for a fresh-smelling powder for potency
• Smoked paprika: Adds a subtle smoky depth Spanish paprika gives even more character
• Salt: Essential for bringing out the flavors Use fine sea salt for even seasoning
• Black pepper: Brings gentle spice Always use freshly cracked for more punch
• Buttermilk or milk with a dash of vinegar: Makes the breading tender and helps it stick
• Vegetable oil: For frying It should be neutral in flavor Peanut oil is another good option
• Butter: Mixes with oil for a richer flavor real dairy is best here
• Bacon chopped and cooked: Forms the smoky backbone of the gravy
• Reserved dredging flour: Thickens the gravy keeps the flavor consistent with the breading
• Whole milk: Makes the gravy creamy look for full-fat for richness
• Chicken broth: Thins out the sauce just enough opt for low-sodium to control saltiness
• Chopped parsley (optional for garnish): Adds a pop of color and freshness

Instructions

Prepare the Seasoned Flour:

Combine flour garlic powder paprika salt and pepper in a shallow bowl. Stir really well so every bite gets evenly coated with flavor. Measure out two tablespoons of this flour and set aside for your gravy later. This little trick saves time and builds extra flavor without clumping.

Dredge and Coat the Pork Chops:

Pour the buttermilk (or milk plus vinegar) into another shallow bowl. Dip each pork chop into the buttermilk so it is thoroughly moistened then press all sides of each chop into the seasoned flour. Pat the flour on gently so a thick even layer sticks to the meat. Let the chops rest for five minutes to help the coating adhere—this step makes a big difference.

Crisp the Bacon:

Place chopped bacon in a large skillet over medium heat. Cook slowly so the fat renders and the pieces turn golden and crisp. Use a slotted spoon to lift out the bacon saving all its flavorful drippings in the pan. Set the bacon aside—you will stir it into the gravy at the end.

Fry the Pork Chops:

Add vegetable oil and butter to the bacon drippings still in the skillet. Warm over medium heat until the butter melts and the oil looks glossy. Place the floured pork chops in the skillet leaving space around each. Fry for four to five minutes per side until deeply golden and the edges feel crisp. Do not crowd the pan or the coating will not brown. Once cooked remove the pork chops and keep warm by tenting with foil.

Start the Gravy Base:

Sprinkle the reserved two tablespoons of seasoned flour over the pan drippings. Whisk constantly over medium-low heat—the mixture will bubble and turn golden as you whisk. This cooks out the raw flour taste and builds better flavor for your gravy.

Whisk in the Dairy:

Slowly pour in whole milk and then chicken broth whisking nonstop so the sauce stays silky smooth. Let it simmer for three to five minutes. You will see it thicken into a luscious creamy gravy. If you like it thicker let it bubble another minute or two.

Finish and Assemble:

Add back the crispy bacon pieces into the gravy. Give everything a stir and check seasoning with a pinch of salt and fresh black pepper if needed. Spoon the gravy all over the pork chops and scatter with chopped parsley if you like a burst of freshness on top.

My favorite part of these pork chops is the crispy corners that soak up the bacon gravy. I will never forget watching my granddad sneak an extra spoonful of gravy onto his serving and everyone grinning at the sticky plates afterward. Nothing says family dinner better than that.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk to refresh the gravy. If freezing let the chops and gravy cool completely then pack separately and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Try bone-in pork chops for even juicier results. Greek yogurt mixed with milk works if you are out of buttermilk. For a dairy free version swap in almond milk and vegan butter. You can use turkey bacon if you want a lighter gravy.

Serving Suggestions

Serve these pork chops with creamy mashed potatoes or fluffy buttermilk biscuits. For a touch of green add sautéed green beans or a light cucumber salad. Any leftovers make a killer sandwich the next day.

Cultural Context

Country fried pork chops are a staple of Southern home cooking. They get their name from the old fashioned skillet method so common in country kitchens. Gravy and bacon are both traditions that go back generations.

Seasonal Adaptations

Enjoy with corn on the cob and sliced tomatoes in the summer. Try sweet potato mash for a fall twist. In winter pair with braised greens or cabbage for extra comfort.

Success Stories

A friend made this for their very first home cooked date dinner and was shocked at how easy it was. My little ones request the gravy on everything from meatloaf to chicken. It is a crowd pleaser and perfect for any family celebration.

Freezer Meal Conversion

Fry the pork chops as directed then cool completely on a wire rack. Package the cooked chops and cooled gravy separately in airtight freezer bags. When ready to eat thaw in the fridge rewarm the chops in the oven and reheat the gravy gently on the stovetop.

Try this recipe when you need a taste of comfort or want to impress guests with Southern style. The crunch and creamy gravy never fail to bring people together.

Recipe FAQs

→ How do you keep pork chops tender and juicy?

To keep pork chops tender, avoid overcooking and use a quick fry over medium heat. Soaking in buttermilk also helps retain moisture.

→ Can bone-in pork chops be used?

Bone-in cuts work well and offer enhanced flavor, though cooking time may be slightly longer than boneless for thorough doneness.

→ How is the gravy thickened?

The gravy thickens by whisking reserved seasoned flour with bacon drippings, then slowly incorporating milk and broth until creamy.

→ What sides go best with fried pork chops?

Popular sides include mashed potatoes, green beans, coleslaw, or roasted root vegetables to soak up the rich gravy.

→ How long can leftovers be stored?

Leftovers can be kept in the refrigerator for up to three days, or frozen in an airtight container for up to two months.