If there’s one meal that brings pure Southern comfort straight to the table, it’s Country Fried Pork Chops with Bacon Gravy. The pork chops are breaded, golden, and pan-fried to crispy perfection, then topped with a creamy, smoky bacon-studded gravy that’s rich enough to make you want to lick the plate clean. It’s the kind of dish that makes your kitchen smell like home—and the kind of recipe I save for when I want to really treat myself (and anyone lucky enough to be over for dinner).
This isn’t a light meal, and that’s exactly the point. It’s hearty, indulgent, and loaded with flavor from the seasoned flour to the savory gravy. Whether you’re cooking for a weeknight family dinner or looking to impress a guest with a down-home favorite, this recipe hits every mark.
Let me walk you through how I make it, and all the little touches that bring it to life.
Why This Dish Works So Well
There’s a reason country fried pork chops are a Southern classic, and this version is no exception. Here’s what makes it work:
- Double-dredging = serious crunch: The pork chops get an ultra-crispy coating that holds up to the gravy.
- Seasoned flour = big flavor: Garlic, onion, paprika—it’s subtle but essential.
- Bacon gravy = next-level comfort: Creamy, smoky, and rich enough to make your fork slow down.
- Simple ingredients, bold results: No fancy tricks—just solid technique and big flavor.
Ingredients You’ll Need
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 reserved bacon grease
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper, to taste
How I Make Country Fried Pork Chops with Bacon Gravy
Step 1: Prepare the Coating
In a shallow bowl, I mix the flour with paprika, garlic powder, onion powder, salt, and pepper. In another bowl, I whisk together the eggs and milk to make the wet dip.
This two-step coating gives the pork chops that thick, satisfying crust that crisps beautifully when fried.
Step 2: Dredge the Pork Chops
I take each pork chop and coat it in the seasoned flour, then dip it in the egg mixture, and coat it once more in the flour. That double dredge is key to locking in moisture and delivering crunch.
I press the flour mixture into the chops gently so it adheres well. Then I let them rest for a few minutes while I heat the oil—this helps the coating stick better when frying.
Step 3: Fry Until Golden and Crispy
In a large skillet, I pour about ¼ inch of vegetable oil and heat it over medium-high. Once it’s hot, I fry each pork chop for 3–4 minutes per side until golden brown and cooked through (internal temp should hit 145°F).
After frying, I transfer them to a paper towel-lined plate to drain any excess oil.
Making the Bacon Gravy (The Star of the Show)
While the pork chops rest, I make the gravy in the same skillet (don’t wipe it out—you want all that flavor).
Step 1: Cook the Bacon
I add the chopped bacon straight to the skillet and cook it until crispy. Then I use a slotted spoon to remove the bacon, keeping about 3 tablespoons of the bacon grease in the pan.
Step 2: Make the Roux
I sprinkle the flour into the hot grease and whisk constantly for 1–2 minutes. This forms the base of the gravy and removes any raw flour taste.
Step 3: Add Milk and Simmer
Next, I slowly whisk in the milk, scraping up any brown bits from the bottom of the skillet. I let the gravy simmer for 3–4 minutes until thickened to my liking.
Once it’s velvety and smooth, I stir in the cooked bacon and season with salt and pepper to taste.
How I Serve It
This dish doesn’t need much on the side—but I like to go all-in for the full Southern comfort experience. I usually plate the pork chops and spoon that warm, creamy bacon gravy generously over the top.
Here’s what I love to serve it with:
- Creamy mashed potatoes (so they catch that extra gravy)
- Steamed green beans or sautéed collards for balance
- Fluffy buttermilk biscuits on the side for mopping up every last bit
- A light slaw or pickled veggies to cut the richness
And if I’m feeling really traditional, I pour myself a tall glass of sweet tea to go with it.
Pro Tips for the Best Results
- Use bone-in chops: They stay juicier and have more flavor than boneless.
- Rest after dredging: Letting the pork chops sit for a few minutes helps the coating set.
- Don’t rush the roux: A couple minutes of whisking deepens the flavor.
- Whisk slowly when adding milk: It keeps the gravy lump-free and creamy.
- Taste and season as you go: Both the chops and the gravy benefit from that final seasoning touch.
FAQs From My Kitchen
Q: Can I use boneless pork chops instead?
A: Yes! Just make sure they’re not too thin, or they may dry out. Aim for at least ½ inch thick.
Q: Can I make the gravy without bacon?
A: You can—just use butter or sausage drippings instead. But the bacon adds a smoky depth that’s hard to beat.
Q: Can I prep this ahead of time?
A: The gravy can be made ahead and reheated gently. For the pork chops, it’s best to fry them fresh so the coating stays crisp.
Q: What’s the best oil for frying?
A: I use vegetable oil or canola—neutral flavor and high smoke point.
Why This Recipe Is a Southern Classic Worth Keeping
Country Fried Pork Chops with Bacon Gravy is the kind of meal that sticks with you—in the best way. It’s bold, comforting, and totally unapologetic about being rich and satisfying. From the crispy coating to the creamy gravy to that first bite that melts in your mouth, it’s Southern cooking at its most craveable.
Whether you’re making it for Sunday supper or surprising your family midweek, this dish delivers every single time. Just be ready for requests to make it again. And again.
These Country Fried Pork Chops with Bacon Gravy Are the Ultimate Southern Comfort Food
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 bone-in pork chops
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- 4 slices bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups milk (for gravy)
- Salt and pepper to taste (for gravy)
Instructions
- In a shallow bowl, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
- In another bowl, whisk together eggs and milk.
- Dredge each pork chop in the flour mixture, then dip into the egg mixture, and return to the flour mixture to coat evenly.
- In a large skillet, heat vegetable oil over medium heat.
- Fry the pork chops for about 5-7 minutes on each side or until golden brown and cooked through. Remove and set aside.
- In the same skillet, cook the bacon until crispy. Remove the bacon and crumble it.
- Remove excess bacon grease, leaving about 2 tablespoons in the skillet. Add butter.
- Whisk in 2 tablespoons of flour and cook for 1 minute until slightly browned.
- Slowly add 2 cups of milk, whisking constantly until thickened. Stir in crumbled bacon, and season with salt and pepper.
- Serve the fried pork chops hot, topped with bacon gravy.
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