Alright, pull up a chair, friend. We gotta talk about comfort food. And not just *any* comfort food, but the kind that wraps you up like a warm blanket on a chilly evening. We’re talkin’ Country Fried Pork Chops, but wait, there’s a twist. We’re drowning ’em (in the best possible way, naturally) in a killer, absolute-game-changer bacon gravy. Yeah, you heard me. Bacon. Gravy.

I remember the first time I attempted this. It was a bit of a hot mess, honestly. Flour everywhere, grease spattering… my dog thought it was a snowstorm, bless her heart. But the *smell*? Heavenly. And after a few tries (and maybe a tiny kitchen fire incident, long story, dont ask), I finally nailed it. This version? This is the one. The one that makes everyone hush up at the dinner table except for the occasional satisfied sigh.

Why This is Gonna Be Your New Best Friend

Okay, look, I make this when I’ve had One Of Those Days. You know? The kind where nothing goes right and all you want is a hug form your food. Or maybe it’s Sunday dinner and the family’s comin’ over and you wanna really impress ’em without slaving away for hours (shhh, it’ll be our secret). My husband? He goes absolutely nuts for this bacon gravy. Sometimes I just make the gravy and pour it over biscuits, honestly (don’t tell anyone I said that).

It’s got that perfect crunch on the chop, that tender, juicy inside (nobody likes a dry pork chop, right?), and then that rich, savory, *bacony* gravy. It’s just… perfection on a plate. Pure Southern goodness, even if you’re nowhere near the South.

Stuff You’ll Need (The Goodies List)

Here’s what you’ll need to gather up. Don’t stress too much about perfect measurements, cooking is an art, not always a science!

Pork Chops: About 4-6 thick-cut boneless pork chops. Bone-in works too, they just take a minute longer to cook. Or! If you’re feelin’ fancy or that’s all the store had, thin-cut is fine, they just fry super fast, so watch ’em!
Bacon: 4-6 slices, regular thickness. Thick-cut is great, but takes longer to get crispy. Use whatever you like! My mom swore by Oscar Mayer, but honestly, store brand is totally okay.
Flour: About 1 cup all-purpose. You’ll need more for the gravy too, maybe another 1/4 cup. Just eyeball it.
Eggs & Milk: 2-3 large eggs and about 1/4 cup milk. Whisked together for dipping. (Some people just use buttermilk, which is fantastic, but I find this combo is easier if you don’t keep buttermilk around).
Seasoning: Salt, pepper, garlic powder, onion powder. Maybe a pinch of paprika if you’re feeling spicy. Season the flour *and* the chops! Dont be shy.
Oil for Frying: Vegetable oil, canola oil, or peanut oil works great. You’ll need enough to come up about 1/2 inch in your pan.
Milk for Gravy: About 2-3 cups. Whole milk makes the richest gravy, but 2% is perfectly fine. Skim? Eh, I wouldn’t, but you do you!

Country Fried Pork Chops with Bacon Gravy

Okay, Let’s Get Started! (The How-To)

Right, deep breaths. This is easier than it looks, I promise.

First things first: the bacon. Cut your bacon into small pieces, maybe 1/2 inch wide strips? Or little squares? Whatever feels right. Toss ’em into a heavy-bottomed pan (cast iron is *perfect* for this, if you have it, but any sturdy pan is fine). Cook it over medium heat until it’s nice and crispy. Scoop out the bacon bits with a slotted spoon and set ’em aside. Leave that glorious bacon grease in the pan though! That’s liquid gold.

While the bacon’s doing its thing, let’s get the chops ready. Pat ’em super dry with paper towels. This is important for getting that crispy coating, trust me. Set up your dredging station: one shallow dish with the flour mixed with a good pinch of salt, pepper, garlic powder, and onion powder. Another dish with the whisked eggs and milk.

Now, take a pork chop, dip it in the flour, shake off the excess, then dip it in the egg mixture, letting the extra drip off, and finally back into the flour. Really press the flour onto the chop so it gets a good coating. You want it well-covered. Lay the coated chops on a plate or wire rack for a few minutes while you get the oil ready. This little rest helps the coating stick better!

Add your frying oil to the bacon grease in the pan until you have that 1/2 inch depth. Heat it over medium-high heat until it shimmers a bit, maybe 350°F if you’re being precise, or just when a pinch of flour sizzles nicely when you drop it in. Dont let it smoke though!

Carefully lay the coated pork chops in the hot oil. Dont crowd the pan! You’ll probably have to cook ’em in batches. Let ’em cook for about 4-6 minutes per side for thick-cut chops, maybe less for thinner ones, until they’re golden brown and cooked through. You’re lookin’ for an internal temp of around 145°F (check out FoodSafety.gov for temp guidelines). Pull ’em out and put ’em on a wire rack set over a plate to drain any extra grease. This is where I usually sneak a taste… just a corner, for quality control, obviously.

Now for the magic: the gravy! Carefully pour out most of the hot grease from the pan, leaving maybe 2-3 tablespoons along with any tasty brown bits sticking to the bottom. Lower the heat to medium-low. Sprinkle about 1/4 cup of that seasoned flour into the pan. Whisk it into the grease, scraping up all those yummy bits. Cook this flour-grease mixture (called a roux!) for a couple of minutes, stirring constantly, until it’s a light golden color. Dont rush this part, raw flour gravy is… blech.

Slowly, and I mean SLOWLY, pour in the milk while whisking constantly. Start with about 2 cups. Whisk out any lumps! Keep whisking as it heats up and thickens. If it gets too thick, add more milk a little at a time until it’s the consistency you like. Season the gravy with salt and pepper to taste. Remember that bacon grease adds saltiness, so taste before adding a ton!

Stir those crispy bacon bits back into the gravy right at the end. Oh. My. Word. Taste it again. Needs anything? Probably not, it’s bacon gravy!

To serve, place a country fried pork chop (or two!) on a plate and smother it generously with that bacon gravy. Dont be shy. Add those reserved crispy bacon bits on top too, because why not?

Bits and Bobs of Wisdom (Notes I’ve Learned)

Patting the pork chops REALLY dry before dredging makes a huge difference in how crispy the coating gets. Seriously.
Don’t overcrowd the pan when frying. It lowers the oil temp and makes the chops greasy instead of crispy. Cook in batches if you need to!
The key to good gravy is whisking out the lumps early when you add the milk. Keep whisking!
Adjust the gravy consistency by adding more milk if it’s too thick. Too thin? You can make a little slurry of flour and water, whisk it in, and simmer for a minute, but be careful not to add too much!

Try Something New? (Variations)

I’ve messed around with this recipe a bit over the years. Sometimes I’ll add a tiny pinch of cayenne pepper to the flour mixture for a little kick. Or use half milk, half chicken broth in the gravy for a slightly different flavor profile.

I did once try making the gravy with turkey bacon, thinking it would be healthier. Lets just say it wasn’t the same. Stick to the real deal for this one, trust me.

Tools of the Trade (Equipment)

You’ll need:

A good heavy-bottomed skillet (cast iron is king here, but a sturdy stainless steel works). If you don’t have one, just use your largest frying pan, it’ll be okay!
Shallow dishes for dredging.
A whisk. Essential for gravy!
A slotted spoon.
A wire rack set over a plate or baking sheet for draining.
Tongs for flipping.
Maybe a meat thermometer if you like to be super sure they’re cooked (I usually just go by look and feel now).

Leftovers? (Bless Your Heart)

Store any leftovers in an airtight container in the fridge. The pork chops will lose some crispiness, but they’ll still be delicious, especially with that gravy. To reheat, gentle heat in the microwave or oven is best. Though honestly, in my house it never lasts more than a day!

Serving Suggestions (What Else to Put On the Plate?)

This dish screams for mashed potatoes, doesn’t it? Piles of ’em! Or maybe some creamy mac and cheese. A side of green beans or collard greens balances it out nicely. And dont forget some fluffy biscuits to sop up every last drop of that gravy!

Pro Tips (So You Dont Make My Mistakes)

I once tried rushing the gravy by adding all the cold milk at once. It was a lumpy disaster that took ages to smooth out. Add it slow and whisk constantly! Also, make sure your oil is hot enough before adding the chops. If it’s too cool, they’ll soak up the grease and be soggy instead of crispy. I learned that the hard way.

FAQs (Stuff People Ask Me)

Can I use different meat? Yeah, you could probably use chicken breasts or even thin beef cutlets, treated the same way. But… it wouldn’t be country fried pork chops with bacon gravy, would it? Just sayin’.

My gravy is too thick/thin! Help! Okay, deep breaths! Too thick? Whisk in a little more milk. Just a tablespoon or two at a time until it’s right. Too thin? You can try letting it simmer gently for a few more minutes to reduce a little, or like I mentioned, make a *tiny* slurry of flour and cold water (like a teaspoon of flour with a tablespoon of water), whisk it well, then whisk it into the simmering gravy. Let it cook for a minute or two to thicken. Go easy with the slurry though – a little goes a long way!

Can I make this gluten-free? Hmmm, you could probably experiment with a good gluten-free flour blend for the coating and gravy. I haven’t personally tried it with this specific recipe, but I bet it’s doable! The texture might be a little different, but the flavor should still be great.

What kind of bacon is best? Whatever kind you like to eat! Just avoid the super thin, melty stuff or the artificially flavored kinds. Plain old hickory smoked or applewood smoked is perfect.

Alright, I think that covers it! Go forth and make some seriously delicious country fried pork chops with bacon gravy. Your taste buds will thank you.

Country Fried Pork Chops with Bacon Gravy

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