Description
Crispy, golden-brown pork chops smothered in a rich, creamy bacon gravy—this Southern classic delivers hearty, down-home comfort in every bite. Perfect for Sunday dinners or when you’re craving a satisfying, flavorful meal.
Ingredients
For the Pork Chops:
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4 bone-in pork chops
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1 cup buttermilk
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1 cup all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 cup vegetable oil (for frying)
For the Bacon Gravy:
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4 slices bacon, chopped
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2 tbsp butter
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2 tbsp all-purpose flour
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1 1/2 cups milk
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1/2 tsp salt
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1/2 tsp black pepper
Instructions
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Marinate Pork Chops:
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Place pork chops in a shallow dish and cover with buttermilk. Let sit for 30 minutes.
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Prepare Dredging Mixture:
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In another dish, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
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Fry the Pork Chops:
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Heat oil in a skillet over medium heat.
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Dredge pork chops in the flour mixture, shake off excess, and fry 4–5 minutes per side until golden brown and cooked through.
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Transfer to a paper towel-lined plate.
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Make the Bacon Gravy:
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In a skillet, cook chopped bacon until crispy. Remove and set aside.
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Add butter to the skillet and melt, then stir in flour and cook for 1 minute.
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Gradually whisk in milk until smooth, season with salt and pepper, and simmer until thickened.
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Stir in crispy bacon.
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Serve:
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Pour the bacon gravy over the fried pork chops and enjoy with mashed potatoes or biscuits.
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Notes:
Notes
Use thick-cut bacon for more flavor, and serve with Southern sides like collard greens or mac and cheese for a full comfort meal experience.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
