Hey There, Let's Talk About Pork Chops and Memories

So here’s the thing: country fried pork chops with bacon gravy aren’t just a meal for me—they’re kind of a hug on a plate. I remember the first time I tried to make these, I nearly smoked out my tiny kitchen because I got distracted telling a story (no regrets, but maybe open a window if you’re as chatty as me). Now, I make them whenever I’m feeling homesick, or just want something hearty enough to make me forget about my to-do list. Oh, and if you start dancing around to old country songs while you cook, honestly, I think it helps the gravy thicken faster. Science may disagree, but my tastebuds don’t.

Why You'll Want To Make These (Even On a Weeknight)

I make this when the weather turns chilly or when I’ve had one of those days where nothing seems to go right except what’s on the stove. My family goes crazy for this because—well, bacon. Also, the pork chops come out crispy on the outside, juicy on the inside, and that gravy? It’s the thing that saves sad mashed potatoes from mediocrity. (I’ve also made this on a blazing hot summer day, which I wouldn’t necessarily recommend unless you’re committed to comfort food, come rain or shine. Sometimes you just crave what you crave, right?)

Here’s What You'll Need (And What You Can Swap)

4 boneless pork chops (about 1 inch thick; bone-in works, but they take a bit longer—sometimes I just grab whatever’s on sale to be honest)
Salt and black pepper (my grandmother always insisted on sea salt, but regular table salt’s just fine)
1 cup buttermilk (or, if you’re like me and forget to buy it, just mix a cup of milk with a tablespoon of lemon juice and let it sit for a few minutes—works like a charm)
1 ½ cups all-purpose flour (self-raising flour in a pinch, but the crust will puff up a bit more)
1 teaspoon paprika (smoked or sweet, depends what mood I’m in)
½ teaspoon garlic powder
½ teaspoon onion powder
4-6 slices bacon (thick-cut if you’re feeling fancy, but any bacon will do—turkey bacon even works, not that my Dad would approve)
2 cups whole milk (I’ve used 2 percent, tastes fine but not quite as rich)
Vegetable oil or lard for frying (lard gives it that old-school flavor, but I usually stick with canola oil—less drama when cleaning up)
Optional: pinch of cayenne for a kick, or a handful of chopped parsley for garnish if you want to feel like you’ve got your life together

How To Make Country Fried Pork Chops With Bacon Gravy (My Way)

Prep the pork: Pat the pork chops dry—otherwise the coating won’t stick, and yes, I learned this the hard way. Sprinkle both sides with salt and pepper. I forget the pepper half the time, so don’t stress if you do too.
Buttermilk soak: Pop the chops in a shallow dish with the buttermilk. Let ‘em hang out for at least 30 minutes (if you’re short on time, 10 minutes is better than nothing). This makes them extra juicy.
Dredge: In a big bowl, stir together the flour, paprika, garlic powder, and onion powder. Grab each pork chop, let the buttermilk drip off, and give it a good floury hug. Press the coating on—don’t be shy. Sometimes I double-dip if I want a really thick crust.
Fry the bacon: In a large skillet (I use cast-iron, but nonstick works if you keep the heat down), cook the bacon until crisp. Remove bacon and set aside (if you don’t eat half of it first—I won’t judge). Save about 2 tablespoons of the bacon fat in the pan, pour out the rest unless you want a super greasy gravy. Up to you. Chop the bacon for later.
Fry the chops: Pour enough oil into the skillet (with the bacon fat) to cover the bottom by about half an inch. Heat until a sprinkle of flour sizzles. Fry pork chops about 4-5 minutes per side, or until golden brown and cooked through (there will be splatters; I’ve tried to avoid it, but it’s just part of the deal). Drain on paper towels. This is where I usually sneak a taste.
Make the gravy: Pour off all but about 3 tablespoons of oil/fat from the pan. Sprinkle in 3 tablespoons of leftover seasoned flour (that’s the stuff from earlier—no need to dirty a new bowl). Whisk and cook until it’s tan, about 1 minute, then slowly splash in the milk while stirring. Keep whisking until it’s smooth and thick—this is where mine sometimes gets lumpy, but I just keep stirring like I mean it. If it’s too thick, add a splash more milk; too thin, keep it on the heat a tad longer. Stir in the chopped bacon. Taste and add a little salt or pepper if it needs it.
Serve: Smother those crispy pork chops in bacon gravy. Scatter with parsley if you remembered to buy it (I rarely do).

Notes (A.K.A. Stuff I Learned the Hard Way)

The buttermilk soak really does make a difference, but if you’re in a rush, skip it and just season the heck out of your pork.
Watch the heat on your pan—cast iron holds heat like a stubborn mule, so turn it down if the chops are browning too fast outside and staying raw in the middle. Ask me how I know.
Sometimes the crust falls off a bit. That’s normal. Honestly, I scoop up the crispy bits and pour gravy over them too.

Variations I’ve Messed Around With

Once I swapped chicken for pork and it was honestly fantastic. I mean, it’s not the same, but it scratches the same itch.
One time I tried coconut flour for a gluten-free version... let’s just say, not my most successful experiment. Maybe try rice flour instead, or check these gluten-free tips from Serious Eats.
For the gravy, I’ve thrown in a splash of hot sauce, or even a spoonful of Dijon mustard. Both work, but go easy or the bacon gets overshadowed.

Equipment (But Don’t Stress If You Don’t Have Everything)

Large skillet (cast iron if you’ve got it—otherwise, just use what you have; I’ve even used one of those old electric frying pans at my aunt’s and it worked fine)
Tongs or a spatula—fingers work in a pinch, but you’ll regret it
A bowl or shallow dish for dredging
Paper towels for draining, unless you want to mop up a greasy countertop later

Country Fried Pork Chops with Bacon Gravy

Storing Leftovers (Assuming You Have Any)

Technically, you can store these in an airtight container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day. I think the flavors get even better overnight—if you can resist.

How I Like To Serve These (And a Little Tradition)

My absolute favorite way is over a mountain of mashed potatoes with the gravy running everywhere, plus maybe some green beans on the side (my Ma insists on that, says it’s the only way she’ll eat her veggies). Sometimes, if I’m feeling lazy, I just slap the pork chop on white bread, pour on gravy, and call it a sandwich. Never had complaints.

Pro Tips (Based on Past Regrets)

Don’t rush the dredging—one time I skipped the buttermilk step and the crust just slid straight off, like a bad toupee.
If your gravy gets lumpy, don’t panic—just whisk the heck out of it or use a stick blender. Or, as The Kitchn says, strain it through a sieve. No one will know.
Actually, I find it works better if you let the chop rest a couple minutes before pouring on the gravy, but sometimes I just can't wait. Your call.

FAQ (Because People Always Ask...)

Can I use another cut of pork? Sure can! I’ve used thin-cut chops, and they cook faster, but they also dry out on you if you blink the wrong way. Just keep an eye on ‘em.
What if I don’t have buttermilk? No big deal—add a splash of vinegar or lemon juice to your milk, wait a few minutes, and you’re good to go. Sometimes I even skip it in a pinch.
Can I bake the chops instead? Well, you can, but you won’t get that same crispy crust. I tried it once and it was... fine. Not great, but fine if you’re avoiding frying.
My gravy turned out bland—what did I do? Eh, just punch it up with extra pepper, a smidge more bacon, or even a dash of Worcestershire sauce. Fixes most things in my kitchen!

P.S. If you need a refresher on dredging, Bon Appétit has a helpful guide—I still peek at it sometimes, and I’ve been making these for years.

And there you have it—country fried pork chops with bacon gravy, straight from my slightly chaotic kitchen to yours. Go ahead, make a little mess. It’s worth it.

Country Fried Pork Chops with Bacon Gravy: My Go-To Comfort Food

Hey There, Let's Talk About Pork Chops and Memories

Why You'll Want To Make These (Even On a Weeknight)

Here’s What You'll Need (And What You Can Swap)

How To Make Country Fried Pork Chops With Bacon Gravy (My Way)

Notes (A.K.A. Stuff I Learned the Hard Way)

Variations I’ve Messed Around With

Equipment (But Don’t Stress If You Don’t Have Everything)

Storing Leftovers (Assuming You Have Any)

How I Like To Serve These (And a Little Tradition)

Pro Tips (Based on Past Regrets)

FAQ (Because People Always Ask...)

Country Fried Pork Chops with Bacon Gravy

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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