Country Fried Pork Chops with Bacon Gravy
This dinner hollers out good, comforting Southern food. It’s easy and quick, so you don’t have to spend all night in the kitchen. You only need a few ingredients and one skillet for a hearty and comforting Southern dinner.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 20 minutes | 6 | Beginner + |
Ingredients
Pork Chops
- Pork chops, thick-sliced
- Eggs
- Milk
- All-purpose flour
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Olive oil
Gravy
- Bacon, chopped
- Bacon grease (from the bacon)
- All-purpose flour
- Chicken broth
- Black pepper
- Salt
- Chopped parsley
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Start by gathering your ingredients. In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, mix flour, garlic powder, onion powder, salt, and black pepper. Dip each pork chop into the flour mixture, then into the egg mixture, and coat thoroughly again with the flour mixture.
Heat the oil in a large skillet over medium-high heat and fry the pork chops for about 4-5 minutes on each side or until they are golden brown and cooked through. Transfer the pork chops to a paper towel-lined plate and keep warm. Spoon out any leftover grease.
In the same skillet, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about three tablespoons of bacon grease in the pan.
Add the flour to the skillet and cook for 1-2 minutes until lightly browned. Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add salt and black pepper, and cook until thickened. Next, stir in the cooked bacon and chopped parsley.
Add the pork chops back to the skillet and spoon the gravy and bacon over the top. Serve over mashed potatoes, biscuits, rice, or alongside your favorite vegetable.
Tips
- Choose the Right Pork Chops – Thick-cut boneless pork chops work best to stay juicy and tender.
- Double Dredge for Extra Crunch – For an even crispier crust, dip the pork chops back into the egg mixture and then into the flour again before frying.
- Use the Right Oil Temperature – Heat the oil to about 350°F (175°C). If it’s too hot, the outside will burn before the inside is cooked; if it’s too cool, the coating will absorb too much oil and become soggy.
- Adjust Gravy Thickness – If the gravy is too thick, add a little more chicken broth. If too thin, let it simmer a bit longer to reduce.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat the pork chops in a skillet over low heat to maintain crispiness, or in the oven at 350°F for 10-15 minutes.
If you’re looking for more pork chop recipes give slow cooker pork chops and gravy a try. They cook slowly and come out so tender. If you’d like a faster but still just as delicious recipe, try the skillet butter pork chops or pork chops with cream of mushroom soup for dinner on those busy nights.
Country Fried Pork Chops with Bacon Gravy
Ingredients
Pork Chops
- 6 boneless pork chops thick sliced
- 2 large eggs
- ¼ cup milk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup olive oil
Gravy
- 6 slices bacon chopped
- 3 tablespoons bacon grease from the bacon
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
Pork Chops
- In a shallow bowl, whisk together the eggs and milk.
- In another shallow bowl, mix the flour, garlic powder, onion powder, salt, and black pepper.
- Dip each pork chop into the flour mixture, then into the egg mixture, then coat thoroughly again with the flour mixture.
- Heat the oil in a large skillet over medium-high heat.
- Fry the pork chops for about 4-5 minutes per side or until golden brown and cooked through. The thickest part of the pork chops should be 145 degrees.
- Transfer to a paper towel-lined plate, keep warm, and get rid of any leftover grease.
Bacon Gravy
- In the same skillet, cook chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside, leaving about three tablespoons of bacon grease in the pan.
- Whisk in the flour and cook for 1-2 minutes until lightly browned.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps.
- Add salt and black pepper, and cook until thickened.
- Stir in the cooked bacon and chopped parsley.
- Add the pork chops back to the skillet and cover with gravy. Serve over mashed potatoes, biscuits, or rice.
