Country Fried Pork Chops with Creamy Bacon Gravy
Bring Southern comfort to your table with these Country Fried Pork Chops smothered in rich bacon gravy. Crispy on the outside, juicy on the inside, and topped with smoky, creamy gravy – this hearty meal is pure comfort food at its finest. Perfect for Sunday dinners or cozy weeknights!
Equipment
- Cast iron skillet or heavy-bottom pan
- Meat thermometer
- Mixing bowls
- Shallow pans for dredging
- Whisk
- Tongs or spatula
- Cooling rack (optional)
Ingredients
For the Pork Chops:
- 4 bone-in or boneless pork chops (¾–1 inch thick)
- Salt and black pepper, to taste
- 1 tsp paprika
- ½ tsp garlic powder
- ½ cup all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 2 large eggs
- ½ cup milk
For the Bacon Gravy:
- 2–3 slices bacon, chopped
- 2 tbsp butter (optional)
- 2 tbsp all-purpose flour
- 1½ cups milk or cream
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare and Season Chops: Pat pork chops dry. Season with salt, pepper, paprika, and garlic powder. Optional: brine or marinate 1–2 hours.
- Set Up Dredging Station: Three shallow dishes—flour with seasoning, egg wash (eggs + milk), and flour/cornmeal mixture. Dredge chops: flour → egg wash → flour/cornmeal.
- Fry Pork Chops: Heat oil + butter in skillet over medium-high. Fry chops 3–5 min per side until golden brown. Check doneness (145°F/63°C). Rest on cooling rack.
- Make Bacon Gravy: Cook bacon until crisp; remove, leaving fat in pan. Add butter (optional) and flour, stirring to make roux. Gradually whisk in milk/cream, scraping pan bits. Stir in bacon; cook until thickened. Season.
- Serve: Pour gravy over rested chops. Garnish with parsley. Serve with mashed potatoes, vegetables, or cornbread.
Notes
- Bone-in vs Boneless: Bone-in is juicier; boneless is convenient.
- Extra Crunch: Use a mix of flour and cornmeal or double dredge.
- Make Ahead: Brine and season chops ahead; fry and make gravy fresh.
- Storage: Refrigerate leftovers 3–4 days; freeze chops without gravy up to 2 months. Reheat in oven to maintain crispiness.
- Variations: Add cayenne for heat, Parmesan to breading, or fresh herbs to gravy for extra flavor.