Description
Indulge in crunchy, golden pork chops smothered in silky, bacon-studded gravy, perfect for a comforting family meal.
Ingredients
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 2 large eggs, beaten
- 1/2 cup buttermilk
- 1/2 cup vegetable oil (for frying)
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for a richer gravy)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
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Instructions
- 1. Bring pork chops to room temperature for 20–30 minutes.
- 2. In a shallow bowl, combine flour and seasonings to create the seasoned dredge.
- 3. In another bowl, whisk together eggs and buttermilk.
- 4. Dip each chop into the egg wash, then press into the seasoned flour and rest.
- 5. Heat vegetable oil in a skillet over medium-high heat, then fry chops for 4–5 minutes per side until golden and 145°F internally.
- 6. Transfer chops to a paper towel-lined plate and tent with foil to keep warm.
- 7. In the same skillet, cook bacon until crisp, then remove and leave some fat for the gravy.
- 8. Melt butter in the skillet, whisk in flour to form a roux, then gradually add milk while whisking continuously.
- 9. Simmer until the gravy thickens, then season and fold in bacon.
- 10. Serve the fried chops topped with bacon gravy.