Quick Description
Crispy, golden-brown fried pork chops smothered in a rich and creamy bacon gravy—pure Southern comfort food! This dish is perfect for cozy dinners or when you want to indulge in a hearty meal full of flavor.
Servings & Timing
Servings: 4
Prep Time: 40 minutes (includes soaking time)
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients List
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
Instructions
Step 1: Prepare the Pork Chops
- Place the pork chops in a shallow dish and pour the buttermilk over them. Let the pork chops soak in the buttermilk for 30 minutes to tenderize the meat and infuse it with flavor.
Step 2: Season the Flour
- In a separate dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Mix well until all ingredients are evenly distributed.
Step 3: Heat the Oil
- Heat the vegetable oil in a large skillet over medium heat. You’ll want the oil to be hot enough to fry the pork chops to a crispy golden brown.
Step 4: Dredge the Pork Chops
- After the pork chops have soaked in the buttermilk, dredge each one in the seasoned flour mixture, ensuring both sides are coated thoroughly.
Step 5: Fry the Pork Chops
- Carefully place the coated pork chops in the hot oil. Fry for 5-7 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 6: Make the Bacon Gravy
- In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 3-4 minutes. Once the bacon is cooked, remove it from the skillet and set it aside, leaving a little bit of bacon grease in the pan.
- Add butter to the skillet and allow it to melt. Sprinkle in the flour and whisk continuously to form a roux. Cook for about 1 minute to eliminate the raw flour taste.
- Gradually pour in the milk while continuing to whisk, ensuring no lumps form. Bring the mixture to a simmer and cook for 3-4 minutes, or until the gravy thickens.
- Season the gravy with salt and black pepper. Stir in the cooked bacon bits.
Step 7: Serve
- Serve the crispy pork chops on a plate, generously ladling the bacon gravy over the top.
Additional Notes
- Make-Ahead Tip: You can prepare the bacon gravy ahead of time and reheat it when needed. Just be sure to whisk it occasionally while reheating to maintain a smooth texture.
- Crispy Pork Chops: To ensure extra crispiness, double dredge the pork chops—first coat them in the flour mixture, then dip them back in the buttermilk and coat them in the flour mixture again before frying.
Dietary Info
- High-Protein: The pork chops provide a great source of lean protein.
- Comfort Food: This dish is a true Southern indulgence, perfect for hearty meals.
Recipe Variations & Serving Suggestions
- Serve With: These pork chops are great with mashed potatoes, cornbread, or a side of sautéed greens like collard greens or spinach.
- Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the gravy for an extra kick.
- Vegetable Pairing: Pair with roasted vegetables like carrots, green beans, or Brussels sprouts for a well-rounded meal.
Storage & Make-Ahead
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the pork chops in a preheated oven at 350°F for 10-15 minutes or until heated through.
Freezing: You can freeze the fried pork chops (without gravy) for up to 2 months. Reheat in the oven at 375°F until heated through. The bacon gravy can also be frozen for up to 1 month.
FAQs
Q: Can I use boneless pork chops?
Yes, you can use boneless pork chops, but adjust the cooking time accordingly. Boneless chops will cook faster.
Q: Can I make the gravy ahead of time?
Yes, you can make the bacon gravy ahead of time and store it in the fridge for up to 3 days. Reheat it over low heat, adding a bit more milk if necessary.
