Pin it
This comforting country fried pork chops with bacon gravy recipe delivers crisp pork chops and an ultra creamy bacon gravy for a Southern meal that always reminds me of family dinners growing up. There is nothing like the smell of sizzling bacon and fried pork drifting through the house to pull everyone to the table.
This recipe became an instant favorite the first time I made it with my grandma on a rainy Sunday. Everyone asked for seconds and pork chop night stuck around ever since.
Ingredients
- Pork chops with bone: about half an inch thick. These stay moist and give the best flavor. Try to pick chops with some marbling for extra juiciness
- All purpose flour: Essential for the crunchy coating and the rich gravy. Freshness matters for best results
- Salt and black pepper: Basic seasonings to wake up the meat. Look for freshly ground pepper if possible
- Paprika: Gives gentle warmth and golden color. Use smoked paprika if you want a hint of smokiness
- Large eggs: Help the flour coating stick to the pork. Chose eggs with bright yellow yolks if you can find them
- Milk: Makes the egg mixture silky and also turns the gravy extra creamy. Whole milk works best but any milk will do
- Bacon: Chopped for the gravy. You want thick cut bacon for deep flavor and crispy texture
- Bacon grease: Flavor powerhouse for pan frying and starting your gravy. Save all you can from the skillet
- Vegetable oil: Needed to shallow fry the pork. Keep oil fresh to avoid off flavors
Step-by-Step Instructions
- Dredge the Pork Chops:
- Pat pork chops dry with paper towels so the coating sticks well. Coat each chop in seasoned flour shaking off excess. Dip into egg and milk mixture then back again into flour pressing so it clings all over and forms a thick crust.
- Cook the Bacon:
- In a big heavy skillet cook chopped bacon over medium heat until it is super crispy and all the fat has rendered. Pull out the bacon with a slotted spoon and save three tablespoons of all that flavorful bacon grease in the pan.
- Fry the Pork Chops:
- Add enough vegetable oil to the reserved bacon fat in your skillet so that it reaches about a quarter inch deep. Heat on medium high until the oil shimmers. Fry each pork chop for four to six minutes per side flipping only once or twice until they are deeply golden and hit an internal temperature of one hundred forty five Fahrenheit. Let them rest on a rack so they stay crisp.
- Make the Bacon Gravy:
- Pour off all but three tablespoons of oil from the skillet then sprinkle in three tablespoons flour. Whisk for one to two minutes over medium heat until it starts to turn light brown and smells toasty. Gently stream in two cups milk while whisking and scraping up the tasty browned bits from the pan. Keep stirring to a smooth bubbling sauce then season with salt and pepper and fold in the crispy bacon.
- Serve and Enjoy:
- Ladle a big spoonful of piping hot bacon gravy over the fried pork chops and serve while everything is still sizzling.
Pin it
My favorite ingredient is the bacon grease It adds so much layered savory flavor and always reminds me of my uncle who saved bacon fat in a special jar just for gravy He believed bacon makes everything better and I have to agree Every time I make this dish I think of noisy family suppers where everyone argued about who got the crispiest chop
Storage Tips
Store leftover pork chops and gravy in separate airtight containers in the fridge They keep well for up to three days For best results reheat pork chops in a hot oven to crisp up the coating and warm the gravy gently on the stove with a splash of milk to loosen
Ingredient Substitutions
You can swap boneless pork chops if you prefer just shorten the cooking time Thin boneless chops cook extra fast Turkey bacon can be used for a lighter gravy Paprika can be swapped for cayenne if you like a spicier kick
Serving Suggestions
I love to spoon bacon gravy over buttery mashed potatoes or pile it high on buttermilk biscuits Pair with green beans or collard greens for the classic Southern feel
Pin it
Cultural Notes
Country fried pork chops are born from traditional Southern cooking where resourcefulness rules Using bacon grease for frying and gravy making is a classic way to build taste and avoid waste This dish crosses generations and always tastes like home to me
Frequently Asked Questions
- → How do I keep pork chops juicy while frying?
Pat chops dry and avoid overcooking—pan-fry until golden and just cooked through for best results.
- → Can I use boneless pork chops?
Yes, boneless chops work as well but may cook faster, so adjust timing to prevent drying out.
- → What kind of bacon is best for the gravy?
Thick-cut bacon adds rich flavor and hearty texture, but any style will work for the gravy base.
- → How do I reheat leftovers without drying them out?
Warm pork chops gently in a covered skillet with a bit of leftover gravy to preserve moisture.
- → What sides pair well with this dish?
Mashed potatoes, green beans, or coleslaw make perfect classic accompaniments to this main course.
- → Can I make the gravy in advance?
Yes, prepare the gravy ahead and reheat it over low heat, adding a splash of milk if needed for consistency.