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!