Country Fried Pork Chops with Bacon Gravy

Total Time: 50 minutes
Active Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 4 servings

Intensity & Skill Level

Overall Difficulty: Medium
Prep Intensity: Moderate (involves a standard breading procedure)
Cook Intensity: Medium-High (requires attentive pan-frying and gravy making)
Best For: Home cooks comfortable with pan-frying and making a roux-based sauce.

Ingredients

For the Pork Chops & Breading:

4 bone-in pork chops, about 1/2 to 3/4-inch thick (about 2 lbs total)
1 1/2 cups whole buttermilk
1 teaspoon hot sauce (like Texas Pete or Crystal)
1 1/2 cups all-purpose flour
1/3 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika (smoked paprika for extra depth)
1 teaspoon dried thyme
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
Vegetable or peanut oil, for frying (about 1/2 inch deep in the pan)

For the Bacon Gravy:

6 slices thick-cut bacon, chopped
3 tablespoons reserved bacon fat (from cooking) or unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
Kosher salt and freshly ground black pepper, to taste
Pinch of cayenne pepper (optional)

For Serving:

Mashed potatoes, creamy grits, or buttery biscuits
Steamed green beans or a simple green salad

Equipment

Large cast-iron skillet or heavy-bottomed frying pan
Two shallow dishes (for breading)
Wire rack set over a baking sheet
Tongs
Paper towels
Medium saucepan (for gravy)
Whisk

Step-by-Step Instructions

Step 1: Tenderize & Marinate the Pork Chops (15 minutes + optional marinating time)

Using a meat mallet or the bottom of a heavy pan, gently pound each pork chop to an even 1/2-inch thickness. This ensures even cooking and tenderness. Season both sides generously with salt and pepper. In a shallow dish, whisk together the buttermilk and hot sauce. Submerge the pork chops in the mixture, turning to coat. Let them marinate for at least 15 minutes at room temperature, or up to 4 hours covered in the refrigerator for maximum tenderness.

Step 2: Prepare the Breading Station

In another shallow dish, whisk together the 1 1/2 cups flour, cornstarch, garlic powder, onion powder, paprika, thyme, 1 teaspoon salt, and 1 teaspoon pepper. The cornstarch is the secret to an extra-crispy, shatteringly good crust.

Step 3: Fry the Bacon & Start the Gravy Base

While the chops marinate, cook the chopped bacon in a medium saucepan over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve 3 tablespoons of the precious bacon fat in the saucepan (discard the rest or save for another use). This fat will be the flavor foundation of your gravy.

Step 4: Bread the Pork Chops

Remove a pork chop from the buttermilk, letting the excess drip off. Dredge it thoroughly in the seasoned flour mixture, pressing firmly to ensure an even, clumpy coating. Place on a wire rack and repeat with the remaining chops. Let them rest for 5-10 minutes to allow the coating to set—this prevents it from sloughing off in the hot oil.

Step 5: Fry to Golden Perfection

Pour oil into your large skillet to a depth of about 1/2 inch. Heat over medium-high heat until it shimmers and reaches 350°F (175°C), or a pinch of flour sizzles immediately. Working in batches to avoid crowding, carefully add the breaded chops. Fry for 4-5 minutes per side, or until deeply golden brown and an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145°F (63°C). Transfer to the clean wire rack set over a baking sheet to keep them crispy. Let rest for 5 minutes.

Step 6: Finish the Bacon Gravy

Return the saucepan with the bacon fat to medium heat. Whisk in the 3 tablespoons of flour to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes until it turns a light tan color and smells nutty. Gradually pour in the warm milk, whisking vigorously to prevent lumps. Continue to cook, whisking often, until the gravy thickens to a creamy, coat-the-back-of-a-spoon consistency, about 5-7 minutes. Season with salt, plenty of black pepper, and a pinch of cayenne if using. Stir in the reserved crisp bacon bits.

Step 7: Serve Immediately

Place a pork chop on a plate next to a heap of mashed potatoes or grits. Ladle a generous amount of hot bacon gravy over the chop and the sides. Serve immediately while everything is hot and crisp.

Tips for Success

Temperature is Key: Use a thermometer to monitor oil temp. Too cool = greasy chops. Too hot = burned coating, raw inside.
Don’t Crowd the Pan: Frying in batches ensures even browning and proper cooking.
Gravy Too Thick? Whisk in a splash of milk. Too Thin? Simmer a bit longer or create a small slurry of flour and water to whisk in.
Bone-In for Flavor: Bone-in chops have more flavor and stay juicier, but boneless can be used—adjust cooking time slightly.
The Resting Step: Letting the breaded chops rest and the fried chops rest are non-negotiable for perfect texture.

Nutritional Information (Per serving: 1 pork chop + 1/4 of gravy)

Calories: ~720 kcal
Total Fat: 42g
Saturated Fat: 14g
Cholesterol: 135mg
Sodium: 950mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 8g
Protein: 45g

Note: Nutritional values are estimates calculated using online software and can vary based on specific ingredients, portion sizes, and any modifications. Values do not include suggested sides like mashed potatoes.

The Last Bite

This recipe is more than just dinner; it’s a delicious embrace of Southern hospitality. The symphony of textures—the audibly crisp crust giving way to a juicy, flavorful chop, all enveloped in that smoky, peppery bacon gravy—creates a truly unforgettable comfort food experience. It’s a tribute to tradition, perfect for a Sunday supper or anytime you need a plateful of unapologetic, delicious comfort.