Country Fried Pork Chops with Bacon Gravy
This Country Fried Pork Chops with Bacon Gravy recipe brings together the crispy, juicy goodness of fried pork chops with a rich, savory bacon gravy that’s sure to become a family favorite. The pork chops are perfectly seasoned and coated with a crispy flour batter, while the bacon gravy adds a smoky, creamy touch that elevates this comforting dish to new heights. Perfect for a hearty dinner, this dish is sure to please everyone at the table.
Ingredients:
For the Pork Chops:
- 4 thick-cut pork chops
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 eggs
- 1/4 cup milk
For the Bacon Gravy:
- 8 slices of bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions:
1. Prepare the flour mixture:
In a shallow dish, mix together 1 cup of all-purpose flour, garlic powder, onion powder, salt, and pepper. Set aside.
2. Prepare the egg mixture:
In a separate shallow dish, whisk together the eggs and 1/4 cup of milk until fully combined. Set aside.
3. Coat the pork chops:
Dredge each pork chop in the flour mixture, coating it completely. Then dip the coated pork chop in the egg mixture, and coat it again in the flour mixture to ensure a thick, crispy coating.
4. Fry the pork chops:
In a large skillet, heat oil over medium-high heat. Once hot, add the coated pork chops and fry them until golden brown and crispy on both sides, about 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet and set them on a paper towel-lined plate to drain any excess oil.
5. Cook the bacon:
In a separate skillet, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and crumble it once cooled. Reserve the bacon grease in the skillet.
6. Make the roux for the gravy:
In the skillet with the reserved bacon grease, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
7. Make the bacon gravy:
Slowly whisk in 2 cups of milk, ensuring that there are no lumps. Continue to cook the gravy over medium heat, whisking constantly, until it thickens to your desired consistency, about 5-7 minutes.
8. Finish the gravy:
Stir in the crumbled bacon and season with salt and pepper to taste. If the gravy is too thick, add a bit more milk to reach your desired consistency.
9. Serve:
Place the fried pork chops on plates and generously drizzle the bacon gravy over the top. Serve hot and enjoy!
Storage and Reheating Tips:
- Storage:
Store any leftover fried pork chops and bacon gravy in separate airtight containers. The pork chops can be kept in the fridge for up to 3 days, while the gravy will stay good for 2-3 days as well. - Freezing:
Fried pork chops can be frozen for up to 3 months. Let them cool completely before wrapping them in plastic wrap or aluminum foil and placing them in a freezer-safe bag. Bacon gravy does not freeze well due to the dairy, so it’s best to consume it fresh or store it in the fridge. - Reheating:
To reheat pork chops, place them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes.
Reheat the bacon gravy in a saucepan over low heat, adding a splash of milk to bring it back to the right consistency.
20 FAQs About Country Fried Pork Chops with Bacon Gravy:
- Can I use boneless pork chops?
Yes, boneless pork chops can be used. Just adjust the cooking time to ensure they are cooked through (usually 4-5 minutes per side for thinner chops). - Can I make this recipe with chicken instead of pork?
Yes, you can substitute chicken breasts or thighs for pork chops. Adjust the cooking time as needed depending on the thickness of the chicken. - What can I serve this dish with?
This dish pairs wonderfully with mashed potatoes, green beans, cornbread, or a simple salad. - Can I make this recipe without bacon?
Yes, while bacon adds a lot of flavor, you can make the gravy with just butter and flour, adding a bit of smoked paprika for a smoky taste. - How do I ensure the pork chops are cooked through?
Use a meat thermometer to check that the internal temperature of the pork chops has reached 145°F (63°C). - What should I do if the gravy is too thick?
If the gravy is too thick, simply add a bit more milk to thin it out to your desired consistency. - Can I use buttermilk for the egg wash?
Yes, buttermilk will give the coating a tangy flavor and make it even crispier. - How can I make this dish spicier?
Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for an extra kick. - Can I make this ahead of time?
While it’s best to serve this dish fresh, you can fry the pork chops and make the gravy ahead of time, then reheat everything just before serving. - What kind of bacon is best for the gravy?
Thick-cut bacon works best for this recipe because it crisps up nicely and provides plenty of fat for the gravy. - Can I make the gravy without butter?
Yes, you can substitute the butter with more bacon grease or vegetable oil for a dairy-free version. - Can I use self-rising flour for the pork chop coating?
Yes, self-rising flour will work, but be mindful of the salt content, as it may be higher. - Is this dish gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend, and make sure your bacon is free from any additives. - Can I bake the pork chops instead of frying them?
Yes, you can bake the pork chops in a 400°F (200°C) oven for 20-25 minutes, flipping halfway through, until golden brown. - How do I keep the pork chops crispy?
After frying, place the pork chops on a wire rack instead of a plate to allow air circulation, preventing sogginess. - What type of skillet is best for frying pork chops?
A cast-iron skillet is ideal for frying pork chops because it retains heat well and helps achieve an even, crispy coating. - Can I use a different type of meat for this recipe?
Yes, you can try this recipe with veal or even turkey cutlets for a different take on the classic. - Can I use a pre-made gravy mix instead of making the gravy from scratch?
While you can use a gravy mix in a pinch, homemade gravy with bacon adds a richer, more flavorful touch. - Can I make the bacon gravy without milk?
Yes, you can use a non-dairy milk alternative, such as almond milk or oat milk, to make a dairy-free gravy. - How do I make sure the pork chops are not greasy?
After frying, let the pork chops rest on paper towels to absorb any excess oil, which helps keep them crispy.
20 Best Tips for Making the Perfect Country Fried Pork Chops with Bacon Gravy:
- Use thick-cut pork chops for juicier, more tender meat that stands up well to frying.
- Season generously with salt and pepper in every step—on the pork chops, in the flour, and in the gravy.
- Let the pork chops rest after frying for a few minutes to allow the juices to redistribute.
- Don’t overcrowd the skillet when frying the pork chops—give them enough room to cook evenly and crisp up.
- Ensure the oil is hot before adding the pork chops. Test it by dropping a pinch of flour into the skillet; it should sizzle.
- Use a meat thermometer to check the doneness of the pork chops and avoid overcooking.
- Crisp the bacon well before adding it to the gravy to ensure it adds a crunchy texture and a smoky flavor.
- Whisk the roux constantly to prevent clumping and ensure a smooth, velvety gravy.
- Add the milk slowly to the roux to avoid lumps and achieve a smooth gravy.
- Adjust the gravy thickness by adding more milk if it gets too thick during cooking.
- Taste the gravy as you go and adjust the seasoning with salt and pepper to suit your preference.
- Use cold pork chops straight from the fridge for a better crust when frying.
- Let the flour coating sit for a minute after dredging—this will help it stick better during frying.
- Use a cast-iron skillet for even heat distribution and crispy crusts.
- Use a wire rack instead of a plate to rest the pork chops after frying to prevent sogginess.
- Make the gravy ahead of time and reheat it just before serving to save time.
- For extra crispy chops, try double-dipping the pork chops in the flour mixture.
- Freeze the pork chops for 10 minutes before frying to help maintain their shape and texture while cooking.
- Add a dash of Worcestershire sauce to the gravy for a deeper flavor.
- Serve with mashed potatoes or biscuits to soak up the delicious bacon gravy.
Enjoy your delicious, comforting Country Fried Pork Chops with Bacon Gravy—a classic dish that’s sure to impress!
