Country Fried Pork Chops (Print-Friendly Version)
Golden-fried pork chops smothered in creamy bacon gravy. Hearty Southern comfort for any meal.
# Ingredients List:
→ For the Pork Chops
01 -
4 boneless pork chops, approximately 2.5 cm thick
02 -
240 ml all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
0.5 teaspoon salt
06 -
0.5 teaspoon ground black pepper
07 -
120 ml buttermilk or 120 ml milk plus 5 ml vinegar
08 -
30 ml vegetable oil
09 -
30 ml unsalted butter
→ For the Gravy
10 -
4 bacon slices, chopped
11 -
2 tablespoons reserved seasoned flour
12 -
360 ml whole milk
13 -
120 ml chicken broth
14 -
Salt and ground black pepper, to taste
15 -
Chopped parsley, for garnish (optional)
# How to Make It:
01 -
Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl. Remove 2 tablespoons of this seasoned flour and set aside for gravy preparation.
02 -
Dip each pork chop into the buttermilk, ensuring full coverage, then dredge in the seasoned flour, pressing gently for an even coating.
03 -
Heat a large skillet over medium heat and cook chopped bacon until crisp. Transfer bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.
04 -
Add vegetable oil and butter to the skillet with the reserved bacon fat. Place coated pork chops in the skillet and fry for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a warm plate and tent loosely with foil.
05 -
Add the reserved 2 tablespoons of seasoned flour to the skillet. Whisk constantly over medium heat for 1 minute to form a roux.
06 -
Gradually pour in the milk and chicken broth, whisking constantly until the sauce becomes smooth and thickened, about 3 to 5 minutes. Stir in the cooked bacon and season to taste with salt and black pepper.
07 -
Ladle the warm gravy over the fried pork chops and garnish with chopped parsley if desired.
# Extra Tips:
01 -
Bone-in pork chops deliver deeper flavor if desired.
02 -
Sausage can be used in place of bacon for the gravy.
03 -
For a spicier gravy, add a pinch of cayenne pepper.
04 -
Store any leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months.