Country Fried Pork Chops With Bacon Gravy Recipe

There's nothing quite like the crispy, golden crust of country-fried pork chops smothered in a rich, creamy bacon gravy. This dish is pure comfort food—crunchy on the outside, juicy on the inside, and topped with a savory sauce that takes it over the top.

I first made this recipe on a chilly Sunday evening when I was craving something warm and satisfying. It quickly became a family favorite, with everyone requesting extra gravy to drizzle over mashed potatoes. If you're looking for an easy, crowd-pleasing meal, this one’s for you!

Why You'll Love This Country Fried Pork Chops with Bacon Gravy

Get ready for your new go-to comfort meal! These country-fried pork chops check all the right boxes for a perfect dinner.

First, the crispy coating adds the perfect crunch to every bite. Thanks to a well-seasoned flour mixture, each pork chop is packed with flavor before it even meets the bacon gravy.

Speaking of gravy, the bacon-infused sauce is what makes this dish irresistible. The smoky, savory flavors from the bacon bits meld beautifully with the creamy, peppery sauce.

It's also budget-friendly and made with simple pantry staples like flour, milk, and seasonings. No fancy ingredients—just good, old-fashioned home cooking.

Plus, this dish is quick and easy to prepare. In under an hour, you’ll have a restaurant-quality meal on the table with minimal fuss.

Ingredients Notes

The magic of country-fried pork chops comes from its simple but essential ingredients. Each one plays a crucial role in achieving that signature Southern flavor.

Bone-in pork chops are the star of the dish. The bone helps keep the meat juicy while frying, but you can also use boneless chops if preferred. Just be sure not to overcook them!

For the breading, a mix of flour, salt, black pepper, paprika, and garlic powder creates a well-seasoned coating that crisps up beautifully in the skillet. A quick dip in buttermilk and egg ensures the breading sticks to the pork chops for the perfect crunch.

The bacon gravy starts with crispy bacon bits cooked to perfection. The rendered bacon fat is the base of the roux, giving the gravy an incredible depth of flavor.

A combination of milk and chicken broth makes the gravy rich and creamy. If you like a thicker gravy, use heavy cream instead of milk for extra indulgence.

You'll need a large cast-iron skillet for frying the pork chops and making the gravy. A heavy-bottomed pan helps achieve even heat distribution, ensuring a golden, crispy crust every time.

How To Make Country Fried Pork Chops with Bacon Gravy

Creating this mouthwatering dish is easier than you might think. Just follow these simple steps!

Start by preparing your breading station. In one shallow bowl, whisk together buttermilk and eggs. In another, mix flour with salt, pepper, paprika, and garlic powder. Dip each pork chop in the wet mixture, then dredge in the seasoned flour, pressing lightly to coat evenly.

Heat a large cast-iron skillet over medium-high heat and add about half an inch of vegetable oil. Once the oil is shimmering, carefully place the breaded pork chops in the skillet. Fry for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

For the bacon gravy, start by cooking chopped bacon in the same skillet until crispy. Remove the bacon bits and set them aside. Drain excess grease, leaving about 2 tablespoons in the pan.

Whisk in 2 tablespoons of flour, stirring constantly to create a roux. Cook for about a minute until it turns light golden, then gradually pour in milk and chicken broth, whisking until smooth.

Let the gravy simmer and thicken for 3-5 minutes, stirring occasionally. Add the crispy bacon bits back in and season with salt, black pepper, and a pinch of cayenne for a little heat.

Serve the fried pork chops smothered in the creamy bacon gravy, with extra on the side for good measure!

Storage Options

If you have leftovers (though it’s unlikely!), store them properly to enjoy later.

Refrigerate any leftover pork chops in an airtight container for up to 3 days. Keep the gravy in a separate container to prevent the chops from getting soggy.

For longer storage, freeze the pork chops individually wrapped in foil, then place them in a freezer-safe bag. They’ll keep well for up to 2 months.

Reheat in a 350°F oven for about 10 minutes to maintain crispiness. Warm the gravy on the stovetop, adding a splash of milk to loosen it up if needed.

Variations and Substitutions

This recipe is wonderfully adaptable to suit different tastes and dietary needs.

For a spicier twist, add a teaspoon of cayenne pepper or hot sauce to the buttermilk mixture.

Want to lighten things up? Swap regular flour for almond flour and fry in avocado oil for a lower-carb version.

If you don’t eat pork, try chicken cutlets instead. The method remains the same, but you may need to adjust the cooking time based on thickness.

To make a gluten-free version, use a gluten-free flour blend for both the breading and the gravy. Ensure your bacon is also gluten-free, as some brands add wheat-based fillers.

Feel free to get creative with the gravy! Stir in caramelized onions, mushrooms, or a dash of Worcestershire sauce for extra depth of flavor.

No matter how you tweak it, this Country Fried Pork Chops with Bacon Gravy is a dish you’ll want to make again and again. Give it a try, and get ready for some serious comfort food bliss!

Print