There’s something undeniably soul-soothing about biting into golden, crispy country fried pork chops smothered in rich, homemade bacon gravy. This Southern-inspired dinner is the perfect blend of crunchy, juicy, and savory all in one plate. Whether you’re looking for a family-friendly meal to serve on a cozy weeknight or craving a hearty dish to impress guests, these pork chops hit the mark. With an intermediate difficulty level, you’ll flex your cooking chops just enough—without breaking a sweat—to create a dish that tastes like it simmered in the kitchen all day. In about 30 minutes of prep time, 30 minutes of cooking, and a quick 10-minute rest, you’ll have a plateful of comfort ready to go. At roughly 600 calories per serving, it’s both indulgent and satisfying, pairing beautifully with anything from creamy mashed potatoes to flaky buttermilk biscuits.
From the first crackle of bacon in the skillet to the final drizzle of velvety gravy, this recipe brings the best of Southern comfort straight to your table. The seasoned flour dredge creates a golden crust that locks in the pork’s natural juices, while the bacon drippings and fresh slices of crisp bacon add layers of smoky goodness to every bite. You’ll find that even the simplest sides—steamed green beans or a crisp garden salad—feel elevated alongside this decadent entrée. So tie on your apron, roll up your sleeves, and get ready to savor every memorable mouthful of these country fried pork chops with bacon gravy!
KEY INGREDIENTS IN COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
Every ingredient in this recipe plays a special role in building layers of flavor and texture. From the perfectly seasoned dredge to the creamy bacon- studded gravy, here’s what you’ll need to make this dish shine:
- Boneless pork chops
Thick, 1-inch chops are ideal for staying juicy and tender inside while forming a crispy outer crust.
- All-purpose flour
Used for dredging the pork chops to achieve a golden-brown crust and also for thickening that luscious gravy.
- Seasoned salt
A blend of spices that infuses the flour coating with savory depth right from the start.
- Black pepper
Adds a subtle heat and a touch of earthiness to both the coating and final gravy.
- Garlic powder
Brings a warm, aromatic note that complements the pork’s natural sweetness.
- Paprika
Imparts a gentle smokiness and vibrant color to the dredging mixture.
- Eggs
Whisked into the milk to create an egg wash that helps the flour adhere to the meat for a crisp finish.
- Milk
Blends with the eggs for the wash and later smooths out the gravy into a silky sauce.
- Vegetable oil
Provides a high smoke point for frying so you get a crunch without burning.
- Bacon
Chopped and cooked until crisp, it lends smoky, savory pockets of flavor to the gravy.
- Bacon drippings or butter
The fat left behind in the skillet forms the flavorful base for your gravy roux.
- Salt and black pepper
Season to taste at the end, ensuring your gravy is perfectly balanced.
HOW TO MAKE COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
Before diving into the step-by-step instructions, know that this recipe revolves around two key phases: creating a crispy, well-seasoned coating on your pork chops and then using the flavorful skillet drippings to whip up that addictive bacon gravy. Follow each step closely, and you’ll end up with chops that are golden on the outside, juicy on the inside, and a gravy so comforting you’ll want to spoon it over everything.
1. In a shallow dish, combine the flour, seasoned salt, black pepper, garlic powder, and paprika. Mix thoroughly so every spoonful of dredge delivers consistent seasoning and color.
2. In a separate bowl, whisk together the eggs and milk until the mixture is smooth and pale, ready to bind the flour to the pork for a sturdy coating.
3. Working one chop at a time, dip each pork chop first into the flour mixture, coating all sides, then into the egg mixture, and finally back into the flour blend. Press gently to ensure a thick, even crust.
4. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches 350°F on a kitchen thermometer, or until a pinch of flour sizzles upon contact.
5. Fry the pork chops for 4–5 minutes on each side, maintaining that hot oil temperature to achieve a crispy, golden-brown finish. Once cooked through, transfer the chops to a paper towel–lined plate to drain excess oil.
6. In the same skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon bits and reserve, leaving about 3 tablespoons of the flavorful drippings behind.
7. Add 3 tablespoons of flour to the drippings and whisk continuously over medium heat for about 1 minute to form a roux.
8. Gradually whisk in 2 cups of milk in small increments, stirring to keep the gravy smooth, then continue whisking until it thickens, about 5–7 minutes.
9. Season the gravy with salt and black pepper to taste, then stir in the cooked bacon pieces to distribute smoky bites throughout.
10. Serve the fried pork chops hot, each one generously topped with that irresistible bacon gravy.
SERVING SUGGESTIONS FOR COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
When it comes to plating these country fried pork chops, the real magic happens in the accompaniments. You want sides that complement the crunchy texture and rich gravy without competing for attention. Whether you’re hosting a casual family dinner or a special gathering, these serving ideas will help you create a well-rounded meal that feels both nostalgic and elevated.
- Creamy Mashed Potatoes
Spoon a generous portion of buttery mashed potatoes alongside your chop and let the bacon gravy cascade over them for a classic, comforting combination that’s pure Southern bliss.
- Flaky Buttermilk Biscuits
Serve warm, split-open biscuits on the side so guests can mop up every last drop of gravy. The light, airy crumb provides the perfect counterpoint to the hearty pork.
- Steamed Seasonal Vegetables
Balance the richness with crisp-tender veggies like green beans, asparagus, or broccoli. Season them lightly with salt, pepper, and a pat of butter to keep flavors bright.
- Sweet Cornbread
A slice of golden cornbread adds a hint of sweetness and a crumbly texture that pairs wonderfully with the layered flavors of the pork and gravy.
HOW TO STORE COUNTRY FRIED PORK CHOPS WITH BACON GRAVY
Proper storage ensures that your country fried pork chops and bacon gravy stay as delicious as the day you made them. Whether you have leftovers to enjoy the next day or you want to prep ahead for busy weeknights, follow these methods to keep flavor and texture intact without compromise.
- Refrigerate in an Airtight Container
Once the chops and gravy have cooled slightly, place them in separate airtight containers. Store in the fridge for up to 3–4 days. Keeping them separate prevents the crust from getting soggy.
- Freeze for Longer Storage
For meals further out, freeze the pork chops and gravy in freezer-safe bags or containers. Label with the date and enjoy within 2–3 months. Thaw overnight in the refrigerator before reheating.
- Seal Gravy Properly
If freezing, transfer the gravy to a freezer-safe jar leaving a bit of headspace to allow for expansion. When reheating, whisk in a splash of milk to regain silky consistency.
- Reheat Gently
Warm chops in a 350°F oven on a baking sheet for 8–10 minutes, or until heated through. Heat the gravy on the stovetop over low heat, stirring occasionally, to preserve creaminess and prevent scorching.
CONCLUSION
This deep dive into Country Fried Pork Chops with Bacon Gravy brings together everything you need for a soul-warming, flavor-packed dinner that your friends and family will rave about. From the seasoned dredge that forms a satisfyingly crunchy crust to the luscious, bacon-studded gravy that ties it all together, each element is crafted to deliver maximum comfort with minimal fuss. With an intermediate difficulty level, 30 minutes of prep, 30 minutes of cooking, and just 10 minutes of rest time, you’ll have a feast ready in about an hour. Don’t forget that this recipe delivers roughly 600 calories per serving, making it a satisfying centerpiece for any evening gathering or special occasion.
Feel free to print this article and save it for later reference—staple it to your recipe binder or tuck it into your digital archives so you can revisit these Southern-inspired chops whenever the craving strikes. Below you’ll find a handy FAQ section to troubleshoot common questions and offer extra tips. If you give this recipe a try, I’d love to hear how it turned out! Share any swaps you made, ask questions if you need help troubleshooting, or just leave a note about your experience. Your feedback makes cooking together feel like one big, delicious conversation. Happy cooking!
Country Fried Pork Chops with Bacon Gravy
Description
Experience the perfect blend of juicy pork chops and rich, savory bacon gravy. This dish promises to deliver comfort and satisfaction in every bite, making it a family favorite!
Ingredients
Instructions
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In a shallow dish, combine flour, seasoned salt, black pepper, garlic powder, and paprika. Mix well.
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In a separate bowl, whisk together eggs and milk.
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Dip each pork chop into the flour mixture to coat, then into the egg mixture, and back into the flour mixture. Ensure each chop is well coated.
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In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches 350°F.
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Fry pork chops in the hot oil for 4-5 minutes on each side, or until golden brown and cooked through. Remove chops from the skillet and place on a paper towel-lined plate to drain.
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In the same skillet, cook chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving about 3 tablespoons of bacon drippings in the skillet.
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Add 3 tablespoons of flour to the skillet and whisk together with the drippings over medium heat, cooking for about 1 minute.
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Gradually whisk in 2 cups of milk until the gravy is smooth. Continue to whisk until the gravy thickens, about 5-7 minutes.
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Season gravy with salt and black pepper to taste. Stir in the cooked bacon pieces.
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Serve the fried pork chops with a generous topping of bacon gravy.
Note
- Country fried pork chops can be served with mashed potatoes, steamed vegetables, or biscuits.
- For an extra flavor boost, you can marinate the pork chops in buttermilk for 30 minutes before dredging in flour.
- Ensure oil is sufficiently hot before frying to achieve a crispy crust.
- Adjust the amount of milk in the gravy depending on the desired thickness.
- Experiment with adding herbs like thyme or sage for a different flavor profile.
