Country Fried Pork Bacon Gravy

Country fried pork chops with bacon gravy are that rare meal that bridges everyday comfort with a hint of celebration. Crisp-edge pork chops land on your favorite plate then get spooned with creamy bacon-laced gravy so rich you want a biscuit or mashed potatoes nearby for extra sopping. I count on this dish whenever I want cozy Southern flavors without a lot of fuss but with total crowd-pleaser results.

I fell for this recipe after bringing it to a family reunion. People were mopping up every last bit of gravy and swapping stories over seconds. It instantly became part of our cold-weather rotation.

Gather Your Ingredients

• Bone-in pork chops: About half-inch thick gives the juiciest result, stick with bone for richness
• All-purpose flour: Creates a crisp coating and thickens your gravy, choose fresh flour for best crunch
• Paprika: Adds subtle warmth and authentic Southern color, use Spanish or smoked for depth
• Garlic powder: Rounds out the flavor without extra chopping, opt for fine powder so it blends fully
• Onion powder: Gives a sweet mellow base, ensure it’s not clumpy for even mixing
• Salt and black pepper: Both season the pork and the coating, freshly ground pepper really makes a difference
• Eggs: Help the coating cling and give it heft, go for fresh large eggs
• Milk: In both the coating and gravy ensures moisture and creamy finish, whole milk gives the richest texture
• Vegetable oil: Fries the pork to golden perfection, use fresh oil for clean taste
• Bacon: Chopped thick-cut bacon adds smoky richness to the gravy, look for meaty strips
• Bacon grease: From cooking bacon forms flavor base for the gravy, save what you can from the pan
• Extra flour: Makes the roux that thickens the gravy, keep a light hand to avoid lumps
• Whole milk (for gravy): Makes the sauce extra creamy, try to avoid low-fat milk if possible
• Salt and pepper (for gravy): Finish the gravy to taste, always taste and adjust before serving

How to Make It

Prepare the Pork Chops:

Start by patting each pork chop dry with a paper towel so the coating adheres well. If they are especially thick use a meat mallet to pound slightly until even.

Mix the Coating:

Blend flour, paprika, garlic powder, onion powder, salt, and pepper in a wide shallow bowl. Break up any clumps for a smooth dredge.

Make the Dipping Mixture:

Whisk eggs with the milk in another bowl until the mix is completely smooth and lightened in color.

Dredge the Pork Chops:

First coat each pork chop in the seasoned flour, pressing gently to stick, let excess fall back in the bowl, then dip into the egg milk mix turning to coat all over, finally dredge again in flour ensuring an even thick layer.

Rest the Chops:

Set coated pork chops aside on a tray and let them rest a few minutes—this helps the crust stay crisp during frying.

Heat the Oil:

Pour vegetable oil into a sturdy skillet until it is about a quarter inch deep, heat over medium high until the oil shimmers but does not smoke. A drop of flour should sizzle when it hits the oil.

Fry the Pork Chops:

Add the chops to the hot oil without crowding them, cook three to four minutes per side until deep golden and the internal temperature hits one hundred forty five degrees fahrenheit, transfer to a paper towel lined plate to drain.

Make the Bacon Gravy:

In the same skillet cook the chopped bacon over medium heat stirring often until crisp, remove bacon with a slotted spoon and reserve three tablespoons of the grease in the pan.

Form the Roux:

Sprinkle in the flour and whisk constantly making a smooth roux, cook about two minutes until it forms a paste and darkens a shade.

Make the Gravy:

Slowly whisk in the milk pouring a bit at a time to prevent lumps, scrape up any browned bits from the pan, let it come to a simmer, stir often as it thickens about three to four minutes.

Finish the Gravy:

Stir in the cooked bacon and taste for seasoning, adjust with salt and pepper, serve the bacon gravy hot poured over the fried pork chops.

Serve:

Plate the chops with your favorite Southern sides and give each a generous ladleful of the savory gravy.

The bacon I use is thick cut, smoky, and has just a hint of sweetness. Watching my grandfather sneak crispy bacon pieces straight from the pan was part of the magic and always makes me smile whenever I sizzle a new batch.

Flavor Boosters

Gravy can be made in advance and reheated without sacrificing taste or texture. Ingredient swaps like pancetta or diced ham, or dairy-free milk, let you play with new layers of flavor to suit your table. Chopped fresh herbs stirred into the gravy or sprinkled over top add a fresh finish.

Serving Suggestions

Pair these pork chops with classic mashed potatoes or buttery biscuits to catch every drop of gravy. For a fresh balance, add green beans, braised collards, or a crisp slaw on the side.

Creative Twists

Boneless pork chops work well if that is what you have, or go dairy-free by swapping in almond or coconut milk. In spring, stir fresh herbs or ramps into the gravy; in summer, serve with sliced tomatoes or corn; in fall, add smoked paprika and pair with sweet potatoes.

This is the kind of meal that stops conversation as soon as everyone takes their first bite, then brings out stories, smiles, and big requests for seconds.

Common Questions About This Recipe

→ Can boneless pork chops be used?

Yes, boneless pork chops can substitute bone-in. Adjust frying time to avoid overcooking as they may cook faster.

→ How can I ensure pork chops stay crispy?

Let coated pork chops rest before frying, avoid crowding the pan, and drain on paper towels right after cooking.

→ Is it possible to make the bacon gravy ahead?

Absolutely. Make the gravy in advance and store refrigerated in an airtight container for up to three days. Reheat gently, adding a splash of milk if needed.

→ What are good side dishes for this meal?

Mashed potatoes, green beans, or buttermilk biscuits pair wonderfully, complementing the hearty pork and gravy.

→ How do I reheat leftovers?

Warm pork chops in a 350°F oven for about 10 minutes. Heat gravy on the stove over low with a bit of milk, stirring gently.

→ Can the dish be made dairy-free?

Yes, replace milk with almond or coconut milk for a dairy-free version of the gravy.