Crispy, golden-brown pork chops smothered in a rich and savory bacon gravy—this dish is the embodiment of Southern comfort. The pork chops are marinated in buttermilk, coated in seasoned flour, and fried to perfection, while the creamy gravy is enriched with smoky bacon and butter. It’s a hearty, satisfying meal that’s sure to please.

Why You’ll Love This Recipe

Classic Southern Comfort: A nostalgic dish that brings warm, home-cooked flavor to the table.
Crispy & Juicy: The buttermilk tenderizes the pork while the seasoned coating delivers crunch.
Rich Bacon Gravy: Smoky bacon and creamy gravy make this dish indulgent and memorable.
Weeknight-Friendly: Ready in under an hour with easy-to-follow steps.
Versatile Pairing: Perfect alongside mashed potatoes, biscuits, or collard greens.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pork chops:

4 bone-in pork chops
1 cup buttermilk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup vegetable oil (for frying)

For the bacon gravy:

4 slices bacon, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk
1/2 tsp salt
1/2 tsp black pepper

directions

Marinate the Pork Chops
Place pork chops in a shallow dish and cover with buttermilk. Let them sit for 30 minutes to tenderize and absorb flavor.
Prepare the Breading
In another dish, mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
Fry the Pork Chops
Heat vegetable oil in a large skillet over medium heat. Dredge the pork chops in the flour mixture, pressing gently to adhere. Shake off excess and fry for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Cook the Bacon
In a clean skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside.
Make the Gravy
In the same skillet with the bacon drippings, melt the butter. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk, stirring constantly until the mixture is smooth. Season with salt and pepper and simmer until thickened.
Finish the Gravy
Stir the cooked bacon into the gravy and mix well. Serve hot over the fried pork chops.

Servings and timing

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 10 minutes

Variations

Boneless Pork Chops: Use boneless chops for quicker cooking; reduce fry time accordingly.
Spicy Kick: Add cayenne pepper or hot sauce to the flour mixture for extra heat.
Sawmill Gravy Style: Add crumbled sausage instead of bacon for a different take.
Gluten-Free Version: Use a gluten-free flour blend for breading and gravy.
Herbed Gravy: Stir in chopped thyme or parsley for added freshness.

storage/reheating

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:
Reheat pork chops in a 350°F (175°C) oven for 10–15 minutes to maintain crispness. Warm gravy in a saucepan over low heat, adding a splash of milk if needed to restore creaminess.

FAQs

Can I make this dish ahead of time?

Yes, you can marinate the pork chops and prepare the gravy in advance. Fry the pork chops just before serving for best texture.

What sides go well with this dish?

Mashed potatoes, green beans, cornbread, or collard greens are excellent choices.

How do I know when the pork chops are done?

They should be golden brown and reach an internal temperature of 145°F (63°C).

Can I use turkey bacon?

Yes, though it will alter the flavor and texture of the gravy slightly.

What can I substitute for buttermilk?

Use regular milk with 1 tablespoon of vinegar or lemon juice as a buttermilk substitute.

How thick should the gravy be?

The gravy should be thick enough to coat the back of a spoon but still pourable.

Can I bake the pork chops instead of frying?

Yes, but they won’t be as crispy. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Is this dish spicy?

No, but you can increase the paprika or add cayenne for heat.

How do I prevent the breading from falling off?

Pat the pork chops dry before dredging and let them rest after breading to help the coating adhere.

Can I freeze the leftovers?

Fried pork chops do not freeze well due to coating texture, but you can freeze the cooked gravy for up to 2 months.

Conclusion

Country Fried Pork Chops with Bacon Gravy is the ultimate Southern comfort food—crispy, tender, and drenched in a rich, smoky gravy. It’s a soul-satisfying dish that’s perfect for a hearty family dinner or special occasion. Simple to prepare and full of flavor, this meal is destined to become a staple in your comfort food rotation.