Crispy Southern-style pork chops smothered in creamy bacon gravy — pure comfort on a plate!
🍳 Ingredients:
Pork Chops:
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup vegetable oil (for frying)
Bacon Gravy:
- 4 slices bacon, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- ½ tsp salt
- ½ tsp black pepper
👩🍳 Instructions:
1. Marinate the Chops:
Place pork chops in a shallow dish and cover with buttermilk. Let soak for 30 minutes at room temperature or refrigerate for up to 4 hours.
2. Dredge & Season:
In a separate dish, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
Remove pork chops from buttermilk and coat in the seasoned flour. Shake off excess.
3. Fry the Chops:
Heat vegetable oil in a large skillet over medium heat.
Fry pork chops for 4–5 minutes per side, until golden brown and cooked through (internal temp should reach 145°F/63°C).
Transfer to a paper towel-lined plate to drain.
4. Make the Bacon Gravy:
In the same skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside.
Add butter to the bacon drippings. Once melted, whisk in flour and cook for 1 minute to form a roux.
Gradually add milk, whisking constantly, until smooth. Simmer until thickened (about 3–5 minutes).
Season with salt and pepper, then stir in the crispy bacon.
5. Serve:
Plate pork chops and ladle bacon gravy over the top. Serve hot with mashed potatoes, biscuits, or collard greens.
📝 Tips:
- Use a cast-iron skillet for best frying results and flavor.
- Double the gravy if serving with mashed potatoes or biscuits — it’s that good!
- For extra heat, add a pinch of cayenne to the flour mixture.
Prep Time: 10 mins
Cook Time: 20 mins
Marinate Time: 30 mins
Serves: 4