Ingredients
These ingredients come together to form a powerhouse of flavor:
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???? 4 bone-in pork chops (about 1 inch thick) – choose center-cut for tenderness
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???? 6 slices bacon – for the gravy and extra smoky richness
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???? 1 ½ cups all-purpose flour – for dredging
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???? 1 teaspoon salt
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????️ 1 teaspoon black pepper
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???? 1 teaspoon garlic powder
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????️ 1 teaspoon smoked paprika
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???? 1 cup buttermilk – tenderizes pork and helps flour adhere
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???? 2 tablespoons butter – for frying and flavor
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????️ Vegetable oil (for frying) – enough for shallow frying
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???? 2 cups whole milk – for making the bacon gravy
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???? 2 tablespoons all-purpose flour – to thicken gravy
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???? Salt and pepper to taste – to season gravy
Instructions
Step 1:
In a shallow bowl, combine the flour, salt, pepper, garlic powder, and smoked paprika. In another bowl, pour the buttermilk.
Step 2:
Pat pork chops dry with paper towels. Dip each pork chop in buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture. Shake off excess flour and set aside on a plate.
Step 3:
In a large skillet over medium heat, cook the bacon slices until crisp. Remove bacon, crumble and set aside for garnish or mixing into gravy. Leave the bacon fat in the pan.
Step 4:
Add butter and vegetable oil to the bacon fat in the skillet. Heat until shimmering. Carefully add pork chops and fry about 4-5 minutes per side, until golden brown and cooked through (internal temp 145°F). Remove chops and keep warm.
Step 5:
For the gravy, leave about 3 tablespoons of bacon fat in the skillet. Sprinkle 2 tablespoons flour into the hot fat and whisk continuously to form a roux. Slowly pour in milk while whisking to avoid lumps. Cook until thickened, about 3-5 minutes. Stir in crumbled bacon and season with salt and pepper.
Step 6:
Serve pork chops hot, generously smothered with the bacon gravy.
Notes
These pork chops are forgiving but pay attention to a few key tips for the best results:
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Make sure pork chops are patted dry before dredging to help the flour stick.
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Maintain medium heat for frying to achieve a golden crust without burning.
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Use a thermometer to avoid overcooking—juicy pork chops are key.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 1100 mg
- Fat: 40 g
- Carbohydrates: 25 g
- Protein: 45 g