Description
A classic Southern comfort food recipe featuring crispy, bone-in pork chops fried to golden perfection in bacon drippings and topped with a rich, creamy bacon gravy. This hearty dish is perfect for a satisfying dinner and pairs beautifully with mashed potatoes or green beans.
Ingredients
Scale
Pork Chops and Coating
- 4 bone-in pork chops, about 1 inch thick
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup milk
Bacon and Gravy
- 4 slices bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour (for gravy)
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Prepare the Coating: In a shallow dish, mix together 1 cup of flour, paprika, garlic powder, salt, and black pepper. In a separate bowl, whisk the eggs with 1/4 cup milk.
- Dredge the Pork Chops: Coat each pork chop first in the flour mixture, then dip into the egg mixture, and again coat with the flour mixture thoroughly to form a double crust for a crispy exterior.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until it is crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.
- Fry the Pork Chops: Add butter to the skillet with the bacon drippings. Fry the pork chops over medium heat, about 4 to 5 minutes on each side, until golden brown and cooked through to an internal temperature of 145°F. Remove the chops and keep warm.
- Make the Bacon Gravy: To the same skillet, whisk in 1/4 cup of flour and cook over medium heat for 1 to 2 minutes to form a roux. Gradually whisk in 2 cups of milk, continuing to whisk and cook until the gravy thickens to a creamy consistency.
- Finish the Gravy: Stir in the cooked bacon, salt, black pepper, and onion powder. Adjust seasoning to taste.
- Serve: Spoon the bacon gravy generously over the fried pork chops and serve immediately with your favorite sides.
Notes
- For extra tenderness and flavor, marinate pork chops in buttermilk for 1 to 2 hours before dredging.
- Serve the dish with mashed potatoes or green beans for a well-rounded, classic Southern meal.
- Use turkey bacon for a leaner, lower-fat version of the bacon gravy.
- This recipe can be adapted to be gluten-free by substituting gluten-free flour in the coating and gravy.
