Country fried pork chops with bacon gravy bring together a crisp flour coating, juicy pork, and a peppery milk gravy with bits of bacon. Shallow frying gives the chops their golden crust. Make the gravy in a separate pan so the flour coating stays crisp until you serve.
Recipe Details
Serves 4 | Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes
Ingredients
- 4 boneless pork chops, about ½ inch thick
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, plus more for gravy
- 1 cup all-purpose flour, plus 3 tablespoons for gravy
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 large eggs
- ¼ cup milk for dredging
- Neutral oil for ¼-inch shallow frying
- 4 slices bacon, chopped
- 2½ cups whole milk for gravy
- 1 tablespoon butter, only if needed
- Chopped parsley, optional
How to Make Country Fried Pork Chops with Bacon Gravy
1. Cook the bacon
Cook chopped bacon in a saucepan until crisp. Transfer to a paper towel-lined plate, reserving 3 tablespoons bacon fat in the pan. If short of fat, add enough butter to make 3 tablespoons total.
2. Prepare the chops and dredging bowls
Pat pork chops dry and season with ½ teaspoon salt and ½ teaspoon pepper. Mix the 1 cup flour, paprika, and garlic powder in one shallow bowl. Beat eggs with ¼ cup milk in a second bowl.
3. Coat and rest the pork
Dredge each chop in seasoned flour, dip in egg mixture, and coat again in flour. Press lightly so the coating adheres. Rest on a rack for 10 minutes. Discard any remaining raw-meat dredging mixture.
4. Shallow-fry the chops
Heat ¼ inch oil in a heavy skillet to about 350°F (175°C). Fry in batches for about 3–5 minutes per side, adjusting heat to keep the coating golden rather than dark. Check the center from the side with a thermometer; pork must reach 145°F (63°C).
5. Rest on a rack
Transfer cooked chops to a clean rack over a tray and rest at least 3 minutes. Keep warm uncovered in a low oven if necessary. Avoid stacking or covering tightly, which traps steam.
6. Make bacon gravy
Warm the reserved bacon fat over medium heat. Whisk in the 3 tablespoons fresh flour and cook 1–2 minutes. Gradually whisk in 2½ cups milk. Simmer for 4–6 minutes until smooth and thickened, stirring constantly along the bottom.
7. Season and serve
Stir most of the cooked bacon into the gravy. Season with the remaining ¼ teaspoon salt if needed and generous black pepper. Spoon gravy over chops just before serving, with remaining bacon and parsley on top.
Tips for the Best Results
Use an even thickness. A very thick chop can brown outside before its center is ready. Pound uneven spots gently to roughly ½ inch.
Check oil temperature. Oil that is too cool makes the coating greasy; oil that is too hot burns it. Adjust between batches.
Use fresh gravy flour. Never use leftover flour that contacted raw pork to make the gravy.
Serving and Variations
Mashed potatoes are a natural partner for the extra gravy. Add green beans, peas, or a vinegar-dressed slaw to balance the richness. Keep the gravy beside the chops for guests who prefer a very crisp crust.
Storage and Reheating
Refrigerate chops and gravy separately within 2 hours and use within 3–4 days. Reheat chops uncovered in the oven and gravy gently in a saucepan, adding milk if needed. Leftovers should reach 165°F (74°C). The coating softens in storage, so freshly fried chops have the best texture.
Frequently Asked Questions
Can I use bone-in chops?
Yes, if they are a similar thickness. Cooking time can change; check temperature away from the bone.
Can I make the gravy thinner?
Whisk in warm milk a tablespoon at a time until it reaches the consistency you like.
Why did the coating come off?
Wet pork, excess loose flour, or turning too soon can loosen it. Pat dry, shake off excess, and let the first side set before flipping.