Country Fried Pork Chops Bacon (Print Version)
# Ingredients:
01 -
4 bone-in pork chops, about 1/2 inch thick
02 -
1 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/4 teaspoon paprika
06 -
2 large eggs, beaten
07 -
1/4 cup milk
08 -
4 slices bacon, chopped
09 -
3 tablespoons bacon grease, reserved from cooking bacon
10 -
3 tablespoons all-purpose flour
11 -
2 cups milk
12 -
Salt and pepper to taste
13 -
Vegetable oil for frying
# Instructions:
01 -
In a shallow dish, combine 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and paprika. In another shallow dish, whisk together eggs and 1/4 cup milk.
02 -
Pat pork chops dry. Dredge each pork chop first in the flour mixture, shaking off excess, then dip in the egg mixture, letting excess drip off, and finally dredge again in the flour mixture, pressing to coat well.
03 -
Cook bacon in a large skillet over medium heat until crispy. Remove bacon, reserving 3 tablespoons of grease in the skillet. Set bacon aside.
04 -
Add enough vegetable oil to the skillet with the bacon grease to reach about 1/4 inch depth. Heat over medium-high heat until shimmering. Carefully add pork chops and fry for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F / 63°C).
05 -
Remove pork chops from skillet and place on a wire rack set over a baking sheet to keep warm. Pour off excess oil from the skillet, leaving the 3 tablespoons of bacon grease.
06 -
Return skillet to medium heat. Whisk in 3 tablespoons flour into the bacon grease and cook for 1-2 minutes, stirring constantly, until lightly browned. Gradually whisk in 2 cups milk, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a simmer, stirring constantly, until thickened. Season with salt and pepper to taste. Stir in the reserved crispy bacon.
07 -
Serve the country fried pork chops immediately, smothered with the hot bacon gravy.
# Notes:
01 -
Ensure the oil temperature is consistent to achieve even frying.