Description
Hearty country fried pork chops with bacon gravy blend Southern comfort and rich flavor profiles. Crispy breaded pork nestles under creamy bacon-infused sauce, inviting home cooks to savor classic regional cuisine.
Ingredients
Scale
- 4 pork chops (bone-in)
- 2 eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil (for frying)
Instructions
- Whisk eggs and milk together in a shallow container, creating a smooth, well-blended liquid mixture for coating the pork chops.
- Combine flour with salt, pepper, garlic powder, onion powder, paprika, and cayenne in a separate dish, creating a seasoned dredging mixture with robust flavor profiles.
- Thoroughly coat each pork chop by first dipping into the egg mixture, then generously covering with the seasoned flour mixture, ensuring complete and even coverage.
- Heat oil in a heavy skillet to medium-high temperature (around 350°F), preparing for crisp, golden frying.
- Carefully place flour-coated pork chops into hot oil, cooking approximately 4-5 minutes per side until exterior turns a rich, golden-brown and internal temperature reaches 145°F.
- Transfer fried pork chops to paper towel-lined plate to drain excess oil and maintain crispiness.
- In the same skillet, cook bacon until it becomes perfectly crisp and releases flavorful drippings, then remove bacon and set aside.
- Retain approximately 2 tablespoons of bacon drippings in the skillet, then sprinkle flour and cook for one minute to develop a roux.
- Gradually pour in milk and chicken broth, whisking continuously to create a smooth, lump-free gravy base.
- Simmer gravy until it thickens to desired consistency, seasoning with salt and pepper to enhance flavor.
- Plate the crispy pork chops and generously ladle bacon gravy over the top, garnishing with crumbled crisp bacon pieces.
Notes
- Customize the spice blend by adjusting cayenne pepper for heat level, making it mild or spicier according to preference.
- Use thick-cut bone-in pork chops for juicier results and more robust flavor, ensuring they’re not too thin to prevent drying out.
- Pat pork chops completely dry before dredging to help seasoned flour stick better and create a crispier golden-brown crust.
- For gluten-free version, substitute all-purpose flour with almond flour or gluten-free breadcrumbs to maintain crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 180 mg