Diving into a plate of country fried pork chops with bacon gravy is like wrapping yourself in the coziest blanket of Southern comfort food. With a crisp, golden crust that shatters at first bite, each pork chop gives way to juicy, tender meat that’s been lovingly marinated in tangy buttermilk. Then there’s the bacon gravy—rich, creamy, and studded with smoky bacon bits—that cascades over the chops like a velvet waterfall. This dish has a way of commanding attention at the dinner table, turning a simple meal into a warm, communal feast where everyone leans in for just one more bite.
I still remember the first time I made these chops for my in-laws. I was nervous—pork chops can be tricky, and getting that perfect crust takes finesse. But as the scent of frying pork and bacon fat filled the kitchen, my confidence soared. By the time we all sat down, it felt like a little celebration. There’s something magical about plating these chops over creamy mashed potatoes, dousing everything in that silky bacon gravy, and watching the smiles of approval around the table. Whether you’re whipping this up for a cozy weeknight dinner or a leisurely Sunday lunch, this recipe brings bold flavors and homey vibes that linger long after the plates are cleared.
Throughout this article, I’ll walk you through every detail—from the key ingredients that make these chops sing to step-by-step instructions that guarantee success. We’ll talk serving suggestions that elevate the dish, storage tips to keep leftovers tasting fresh, and plenty of anecdotes to keep things fun and approachable. If you’ve been craving a new comfort-food obsession, roll up your sleeves and let’s get cooking!
KEY INGREDIENTS IN COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
To create these mouthwatering pork chops drenched in bacon gravy, each ingredient plays a vital role. Some bring flavor, others texture, and together they transform simple pantry staples into a show-stopping dish. Here’s what you’ll need and why every element matters:
- Bone-in pork chops
These thick, one-inch chops stay juicy under high heat and develop a meat-and-bone flavor that’s hard to beat. The bone adds extra depth to the taste and helps the meat retain moisture.
- Salt and black pepper
Basic yet essential. Salt brings out the natural pork flavor, while freshly ground pepper adds a subtle kick.
- All-purpose flour
Used both in the dredge and in the roux for the gravy. In the coating, it creates that irresistible crispy crust; in the gravy, it thickens and gives body.
- Garlic powder, onion powder, paprika, cayenne pepper
This quartet seasons the flour mixture. Garlic and onion powders offer savory depth, paprika adds a sweet smokiness, and cayenne (optional) delivers a gentle heat.
- Eggs, milk, buttermilk
Whisked together, they form a rich batter that helps the flour adhere and tenderizes the meat. The acidity in buttermilk also breaks down proteins for extra tenderness.
- Vegetable oil
A neutral-flavored oil with a high smoke point, perfect for achieving that golden fry without burning.
- Bacon (chopped)
Cooked until crispy, bacon provides smoky, salty morsels in the gravy and renders fat for the roux.
- Whole milk
Added to the roux, it turns bacon fat and flour into a luxuriously creamy gravy.
- Salt, black pepper, ground thyme
Simple seasonings for the gravy. Thyme adds a subtle herbal note if you choose to include it.
- Fresh parsley
A final pop of color and fresh, green flavor when sprinkled over the finished dish.
HOW TO MAKE COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
Let’s walk through how these chops go from raw pork to a delicious, golden plate of comfort food. Each step is crafted to build layers of flavor and ensure a perfectly crispy crust and silky gravy.
1. Season the pork chops on both sides with salt and black pepper, gently pressing the seasoning into the meat to ensure it adheres.
2. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and pepper until evenly combined.
3. In a separate bowl, whisk together the eggs, milk, and buttermilk until the mixture is smooth and slightly frothy.
4. Dredge each pork chop first in the seasoned flour, shaking off excess. Then dip it into the egg mixture, letting any surplus drip back into the bowl, and finally press it back into the flour mixture to form a thick, even crust.
5. Heat the vegetable oil in a large skillet over medium-high heat. Test by dropping in a pinch of flour—if it sizzles immediately, the oil is ready.
6. Carefully add the coated pork chops to the hot oil, leaving space between them to avoid steaming. Fry for about 4–5 minutes on each side, or until a deep golden brown crust forms.
7. Transfer the chops to a paper towel-lined plate to drain excess oil while you prepare the gravy.
8. Reduce heat to medium and add the chopped bacon to the same skillet. Cook until crispy, about 5 minutes, then remove with a slotted spoon, leaving the rendered fat behind.
9. Sprinkle 1 tablespoon of flour into the bacon fat and whisk constantly to form a roux. Cook for 1–2 minutes until it turns a nutty golden color.
10. Gradually add the milk to the roux, whisking energetically to prevent lumps. Stir in salt, black pepper, and thyme, if using.
11. Simmer the gravy for 3–4 minutes, stirring occasionally, until it reaches a silky, thick consistency.
12. Return the crispy bacon bits to the gravy, stir to combine, and taste, adjusting seasoning if necessary.
13. Serve the pork chops on plates and generously spoon the hot bacon gravy over the top. Garnish with chopped parsley before serving.
SERVING SUGGESTIONS FOR COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
When it comes to serving these juicy, crispy pork chops, the right accompaniments can elevate the entire meal. Think about textures, flavors, and colors that complement the rich gravy and golden crust. Whether you’re dishing up for a weeknight family dinner or entertaining friends, these suggestions will help you plate like a pro:
- Creamy mashed potatoes
Spoon a generous heap of piping-hot, whipped potatoes under your pork chop to catch every drop of bacon gravy. For extra indulgence, fold in butter and a splash of cream.
- Sautéed green beans
Blanch fresh green beans until just tender, then toss in a hot pan with garlic and a pat of butter. The bright, crisp veggies cut through the richness and add a fresh pop of color.
- Buttery cornbread
A slice of warm cornbread brushed with honeyed butter is the perfect partner. Its slight sweetness and crumbly texture provide a delightful contrast.
- Simple garden salad
Toss mixed greens with cherry tomatoes, thinly sliced red onion, and a tangy vinaigrette. The acidity and crunch bring balance and lighten the overall plate.
HOW TO STORE COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
Proper storage ensures your leftover pork chops and gravy maintain their flavor, texture, and safety. Follow these tips to keep everything tasting fresh, whether you’re enjoying seconds tomorrow or freezing for a future meal.
- Refrigerate separately
Store the pork chops and gravy in air-tight containers. Keep the gravy on top or in its own container to prevent the crust from going soggy. Consume within 3–4 days for best quality.
- Freeze for later
Cool the chops and gravy completely before transferring to freezer-safe bags or containers. Label with the date and freeze for up to 2 months. To thaw, move to the refrigerator overnight.
- Gentle reheating
Warm the gravy in a saucepan over low heat, adding a splash of milk if it has thickened too much. Reheat the pork chops in a 350°F oven for 10–15 minutes, uncovered, to help re-crisp the coating.
- Portion control
If you anticipate multiple uses, divide both chops and gravy into individual servings before storing. This avoids repeated reheating and keeps each portion tasting its best.
CONCLUSION
From the first crackle of frying pork to the luxurious pour of bacon-studded gravy, this country fried pork chops recipe brings together the very best of Southern comfort food. We’ve explored every step, from marinating those bone-in chops in tangy buttermilk to dredging in a blend of garlic, onion, and paprika for a seasoning-packed crust. Then we turned our attention to that signature gravy—rendered bacon fat transformed into a roux, smoothed out with whole milk, and finished with crispy bacon bits for a flavor explosion. Along the way, we examined the key ingredients, shared plating ideas to make your meal pop, and offered storage and reheating tips to extend the joy of leftovers.
Whether you’re a seasoned home cook or diving into your first country-fried adventure, this guide has you covered. Feel free to bookmark or print this article and tuck it into your favorite recipe binder for safekeeping. Below, you’ll find a FAQ section to address any extra questions that pop up as you cook. I’d love to hear how it goes—leave your comments, questions, or feedback if you give this recipe a whirl. Here’s to many delicious meals ahead, filled with that crunchy crust, tender pork, and mouthwatering bacon gravy!
Country Fried Pork Chops with Bacon Gravy
Description
These golden-brown pork chops are soaked in tangy buttermilk, coated in a seasoned flour crust, and fried to perfection. Smothered in creamy, bacon-studded gravy, every bite delivers a savory, melt-in-your-mouth experience.
Ingredients
Instructions
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Start by seasoning the pork chops on both sides with salt and black pepper.
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In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and pepper.
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In a separate bowl, whisk together the eggs, milk, and buttermilk.
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Dredge each pork chop first in the seasoned flour, then dip it into the egg mixture, and finally coat it again in the flour mixture, pressing gently to ensure the coating sticks well.
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Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping in a bit of flour — it should sizzle), carefully add the coated pork chops to the skillet.
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Fry the pork chops for about 4-5 minutes on each side, or until golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
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For the bacon gravy, reduce the heat to medium and add the chopped bacon to the skillet. Cook until the bacon is crispy, about 5 minutes, and then remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
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Add 1 tablespoon of flour to the bacon fat and whisk constantly to create a roux. Cook for 1-2 minutes until the mixture turns golden brown.
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Gradually add the milk to the roux, whisking constantly to avoid lumps. Stir in the salt, black pepper, and thyme, if using.
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Simmer the gravy for about 3-4 minutes, or until it thickens to your desired consistency.
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Return the crispy bacon to the gravy and stir it in. Taste and adjust the seasoning as needed.
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Serve the fried pork chops on plates and generously spoon the bacon gravy over the top.
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Garnish with freshly chopped parsley before serving.
Note
- If you prefer a thicker gravy, you can add a little more flour to the roux or cook the gravy for a longer time.
- To make this recipe even more indulgent, serve with mashed potatoes or cornbread.
- Leftover gravy can be refrigerated and reheated — it may thicken as it cools, so just add a little milk when reheating.
- For a spicy kick, feel free to increase the cayenne pepper or add hot sauce to the gravy.
- You can use boneless pork chops, but bone-in pork chops tend to stay juicier when fried.
