Country Fried Pork Chops with Bacon Gravy: A Southern Classic That’s Crispy, Creamy, and Delicious

A Southern Staple That’s Sure to Satisfy

Country Fried Pork Chops with Bacon Gravy is a dish that embodies the heart and soul of Southern cooking. It’s a comforting, flavorful meal that’s perfect for a hearty family dinner or a special weekend treat. This recipe features bone-in pork chops that are breaded and fried to crispy, golden-brown perfection. The star of the show, however, is the rich and savory bacon gravy, made with smoky bacon drippings and seasoned to perfection. It’s a dish that’s sure to satisfy your comfort food cravings and leave you wanting more.

A Recipe That Evokes Memories of Home-Cooked Goodness

I grew up in the South, and Country Fried Pork Chops with Bacon Gravy was a regular on our dinner table. My grandmother had a way of making the crispiest, most flavorful pork chops, and her bacon gravy was legendary. The aroma of this dish cooking always filled the house with a warm, inviting smell. This recipe is inspired by those cherished memories, an attempt to capture the same comforting flavors and textures that I loved as a child. It’s a dish that always takes me back to my roots, and I’m excited to share it with you. I love making this recipe on a Sunday afternoon and enjoying it with my family. It’s also a great dish to serve to guests.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of this dish lies in the quality of the ingredients and how they work together. Here’s what you’ll need:

For the Pork Chops:

• Bone-In Pork Chops: Using bone-in pork chops adds more flavor and helps keep the meat moist during cooking.
  • Tip: Look for pork chops that are about ½ inch thick for optimal cooking time and texture.
  • Alternative: You can use boneless pork chops, but they may cook faster and be slightly drier.
• All-Purpose Flour: Used for dredging the pork chops, creating a crispy coating.
• Seasonings:
  • Paprika: Adds a smoky, slightly sweet flavor and a beautiful reddish color.
  • Garlic Powder: Provides a savory, aromatic flavor.
  • Onion Powder: Adds a subtle onion flavor that complements the pork.
  • Salt: Essential for seasoning the pork chops.
  • Black Pepper: Adds a touch of warmth and spice.
• Large Eggs: Help the flour mixture adhere to the pork chops, creating a crispy crust.
• Milk: Thins out the egg mixture slightly, making it easier to dip the pork chops.
• Vegetable Oil: For frying the pork chops.
  • Tip: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

For the Bacon Gravy:

• Bacon: The foundation of the gravy, providing a smoky, salty, and irresistible flavor.
• Bacon Grease: Rendered from the cooked bacon, this flavorful fat is used to make the roux for the gravy.
  • Tip: If you don’t have enough bacon grease, you can supplement with butter.
• All-Purpose Flour: Used to make a roux, which thickens the gravy.
• Whole Milk: The base of the gravy, creating a creamy texture.
• Salt and Pepper: To season the gravy to your liking.

Essential Equipment: Tools for Frying and Gravy Making

• Large Skillet: For frying the pork chops and making the bacon gravy. A cast-iron skillet is ideal for even heat distribution and a good sear.
• Shallow Bowls (2): One for the flour mixture and one for the egg mixture.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For combining the flour mixture, whisking the eggs, and making the gravy.
• Tongs or Fork: For handling the pork chops during dredging and frying.
• Paper Towels: For draining the cooked pork chops and bacon.
• Plate: To set aside the cooked pork chops.

The Recipe: A Step-by-Step Guide to Country Fried Pork Chop and Bacon Gravy Perfection

Ingredients with Measurements

For the Pork Chops:

• 4 bone-in pork chops (about ½ inch thick)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• ¼ cup milk
• Vegetable oil, for frying

For the Bacon Gravy:

• 4 slices bacon, chopped
• 3 tablespoons bacon grease (from cooked bacon)
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste

Detailed Instructions

1. Prepare the Pork Chops: Building the Flavorful Crust

1. Mix Dry Ingredients: In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
2. Prepare Egg Mixture: In another shallow bowl, whisk together the eggs and milk until well combined.
3. Dredge Pork Chops: Coat each pork chop in the flour mixture, pressing gently to ensure it adheres. Dip the floured pork chop into the egg mixture, making sure it’s fully coated. Then, dredge the pork chop in the flour mixture again, pressing gently to ensure a good coating.
   • Tip: This double dredging process creates an extra-crispy crust.

2. Fry the Pork Chops: Achieving Golden-Brown and Crispy Perfection

1. Heat Oil: In a large skillet (preferably cast iron), heat about ¼ inch of vegetable oil over medium-high heat.
   • Tip: The oil is hot enough when a small pinch of flour mixture dropped into the oil sizzles immediately.
2. Fry Pork Chops: Carefully place the breaded pork chops in the hot oil, being careful not to overcrowd the skillet.
3. Cook: Fry each pork chop for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
   • Tip: Use tongs or a fork to carefully flip the pork chops.
4. Drain Excess Oil: Remove the cooked pork chops from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

3. Make the Bacon Gravy: A Rich and Savory Sauce

1. Cook Bacon: In the same skillet you used to cook the pork chops, cook the chopped bacon over medium heat until it’s crispy.
2. Remove Bacon: Use a slotted spoon to remove the cooked bacon from the skillet and set it aside on a plate lined with paper towels, leaving about 3 tablespoons of bacon grease in the skillet.
3. Make Roux: Add the flour to the skillet with the bacon grease. Whisk constantly for 1-2 minutes to create a roux. The roux should be smooth and slightly thickened.
   • Tip: Cooking the flour in the bacon grease creates a flavorful base for the gravy.
4. Add Milk: Gradually whisk in the milk, pouring it in a slow and steady stream while whisking constantly to prevent lumps from forming.
5. Simmer and Thicken: Bring the mixture to a gentle simmer and cook, whisking occasionally, until the gravy thickens to your desired consistency, about 3-4 minutes.
6. Add Bacon: Stir in the reserved cooked bacon.
7. Season: Season the gravy with salt and pepper to taste.

4. Serve: Bringing it All Together

1. Plate Pork Chops: Place a cooked pork chop on each plate.
2. Pour Gravy: Generously pour the warm bacon gravy over the crispy pork chops.
3. Serve Immediately: Serve immediately and enjoy!

Troubleshooting Common Problems: Tips for Success

• Breading Falling Off:
  • Problem: The breading doesn’t adhere to the pork chops and falls off during frying.
  • Solutions: Make sure the pork chops are patted dry before breading. Press the breading firmly onto the pork chops.
• Pork Chops Tough:
  • Problem: The pork chops are tough and overcooked.
  • Solutions: Don’t overcook the pork chops. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
• Gravy Too Thick:
  • Problem: The gravy is too thick.
  • Solutions: Add more milk, a tablespoon at a time, until the desired consistency is reached.
• Gravy Too Thin:
  • Problem: The gravy is too thin and runny.
  • Solutions: Simmer the gravy for a few more minutes to allow it to reduce and thicken. You can also whisk in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water.

Tips and Variations: Customize Your Country Fried Pork Chops

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a little heat.
• Herb Variations: Experiment with different herbs in the breading, such as thyme, rosemary, or sage.
• Cheese: Sprinkle shredded cheddar cheese over the pork chops during the last few minutes of cooking.
• Mushroom Gravy: Add sliced mushrooms to the skillet when making the gravy for a richer flavor.
• Onion Gravy: Caramelize some sliced onions in the skillet before making the gravy for a sweet and savory twist.
• Double-Dip: For an extra-thick and crispy crust, dip the pork chops in the egg mixture and flour mixture twice.

Serving Suggestions: A Comfort Food Feast

• Mashed Potatoes: Creamy mashed potatoes are the ultimate comfort food pairing for country-fried pork chops and gravy.
• Green Beans: A classic Southern side dish that complements the richness of the pork chops.
• Biscuits: Fluffy buttermilk biscuits are perfect for sopping up the delicious bacon gravy.
• Cornbread: The sweetness of cornbread provides a nice contrast to the savory flavors.
• Macaroni and Cheese: For an extra-indulgent meal.
• Collard Greens: A Southern staple that adds a touch of bitterness and depth.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Sweet Tea: A classic Southern beverage that pairs perfectly with this dish.
  • Lemonade: A refreshing and tart option.
  • Beer: A light-bodied beer, like a lager or pilsner, complements the richness of the meal.
  • Red Wine: A light-bodied red wine, such as Pinot Noir, can also work well.
• Sides:
  • Mashed Potatoes: A must-have for soaking up the gravy.
  • Green Beans: A simple and flavorful side.
  • Biscuits: Perfect for dipping into the gravy.
  • Cornbread: Adds a touch of sweetness.
  • Coleslaw: Provides a creamy and crunchy contrast.
  • Macaroni Salad: Another great potluck option.

Nutritional Information: A Hearty and Flavorful Meal

Per serving (approximate, will vary based on size and specific ingredients): Calories: 450-550, Fat: 25-30g, Carbohydrates: 20-25g, Protein: 30-35g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Country Fried Pork Chop Questions Answered

• Q: Can I use boneless pork chops instead of bone-in?
  • A: Yes, you can use boneless pork chops. They will cook a bit faster, so adjust the cooking time accordingly.
• Q: Can I bake the pork chops instead of frying them?
  • A: Yes, you can bake the pork chops in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.
• Q: Can I make the gravy without bacon?
  • A: Yes, you can omit the bacon and use butter or oil to make the roux. The gravy will have a less smoky flavor.
• Q: How do I store leftovers?
  • A: Store leftover pork chops and gravy in separate airtight containers in the refrigerator for up to 3-4 days.
• Q: Can I freeze this dish?
  • A: Yes, you can freeze the cooked pork chops and gravy separately for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Q: What if I don’t have a thermometer to check the pork chop’s temperature?
  • A: If you don’t have a thermometer, you can check for doneness by cutting into the thickest part of the chop. The juices should run clear, and the meat should no longer be pink.
• Q: Can I use a different type of milk for the gravy?
  • A: Yes, you can use 2% milk or even half-and-half, but whole milk will create the creamiest gravy.
• Q: Can I add other seasonings to the flour mixture?
  • A: Yes, feel free to experiment with other seasonings, such as onion powder, paprika, or a pinch of cayenne pepper.
• Q: Can I make this dish ahead of time?
  • A: You can prepare the pork chops and gravy ahead of time and store them separately in the refrigerator. Reheat gently on the stovetop before serving.
• Q: Can I make this recipe in a slow cooker?
• A: Yes, you can.
• Q: Can I make this recipe in an air fryer?
• A: Yes, you can use an air fryer to cook the pork chops.
• Q: Can I use a different cut of pork?
• A: Yes, you can use pork loin or pork tenderloin.
• Q: Can I make this recipe gluten-free?
• A: Yes, just make sure to use a gluten-free flour blend for both the breading and the gravy.