This recipe delivers a hearty and comforting Southern classic: “Country Fried Pork Chops with Bacon Gravy”. The image showcases three perfectly golden-brown, crispy pork chops generously smothered in a rich, creamy, and speckled gravy, indicative of a flavorful bacon presence. A sprinkle of fresh green herbs, likely parsley, adds a touch of color and freshness to the decadent dish. Country fried pork chops are characterized by their tender interior and delightfully crisp, seasoned exterior, achieved through a simple dredging and frying process. The bacon gravy elevates this dish, providing a smoky, savory, and luxurious counterpoint that makes it an ultimate comfort food. This meal is perfect for a satisfying family dinner, bringing the warm, inviting flavors of Southern home cooking to your table.
Ingredients:
For the Country Fried Pork Chops:
- 4 boneless pork chops (about ¾ to 1 inch thick each, roughly 6-8 oz per chop)
- 1 ½ cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for a hint of heat)
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 large egg, beaten
- ½ cup milk (whole milk or buttermilk for extra tenderizing)
- 4-6 cups vegetable oil or canola oil, for frying (enough to reach about 1 inch depth in your skillet)
For the Bacon Gravy:
- 6 slices thick-cut bacon, diced
- ¼ cup all-purpose flour
- 2 cups whole milk (warmed, or 1 cup whole milk + 1 cup chicken broth for a different flavor profile)
- ½ teaspoon black pepper
- Salt to taste (be mindful of the bacon’s saltiness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Equipment:
- Large cast-iron skillet or heavy-bottomed frying pan
- Three shallow dishes or pie plates (for dredging)
- Tongs
- Wire rack set over a baking sheet (for draining chops)
- Small saucepan or separate skillet (for gravy)
- Whisk
- Measuring cups and spoons
- Meat thermometer (optional, for checking pork doneness)
- Serving platter
Instructions:
Part 1: Prepare the Country Fried Pork Chops
- Prepare Pork Chops: Pat the pork chops dry with paper towels. This helps the breading adhere better. If your chops are very thick, you can lightly pound them to about ½-¾ inch thickness for more even cooking, though it’s not strictly necessary.
- Set Up Breading Station: Prepare three shallow dishes:
- Dish 1 (Dry Mix): In the first dish, whisk together 1 ½ cups all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
- Dish 2 (Wet Mix): In the second dish, whisk together the beaten large egg and ½ cup milk until well combined.
- Dish 3 (Back to Dry): The third dish will be for the final dry dredge.
- Dredge Pork Chops: Working with one pork chop at a time:
- First, dredge the pork chop in the seasoned flour mix, ensuring it’s fully coated. Shake off any excess flour.
- Next, dip the floured pork chop into the egg and milk mixture, allowing any excess to drip off.
- Finally, return the pork chop to the seasoned flour mix, pressing gently to create a thick, even coating. Ensure no wet spots remain. Place the breaded chop on a clean plate and repeat with the remaining pork chops.
- Heat Oil: Pour vegetable or canola oil into your large cast-iron skillet or heavy-bottomed frying pan, aiming for about 1 inch depth. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, a pinch of flour dropped into the oil should sizzle immediately but not burn.
- Fry Pork Chops: Carefully place 2 pork chops (or as many as comfortably fit without overcrowding) into the hot oil. Fry for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
- Drain: Once cooked, remove the pork chops from the skillet using tongs and place them on a wire rack set over a baking sheet to drain excess oil. Keep them warm in a low oven (around 200°F / 95°C) while you make the gravy.
- Discard Oil (Mostly): Carefully pour off most of the frying oil from the skillet, leaving about 2-3 tablespoons of the rendered oil and any browned bits (called “fond”) in the pan. This fond is crucial for flavorful gravy.
Part 2: Make the Bacon Gravy
- Cook Bacon: In a separate small saucepan or the same skillet (after discarding most of the frying oil), cook the diced bacon over medium heat until crispy. Remove the crispy bacon bits with a slotted spoon and set aside, leaving the bacon grease in the pan.
- Make Roux: If you used a separate saucepan for bacon, transfer 2 tablespoons of bacon grease to it. Add the ¼ cup of all-purpose flour to the bacon grease (or remaining frying oil and fond). Whisk constantly over medium heat for 2-3 minutes to create a roux. It should be a light golden color.
- Whisk in Milk: Gradually whisk in the warmed whole milk (or milk and broth mixture), a little at a time, ensuring no lumps form. Continue whisking as the gravy thickens, which will happen quickly.
- Simmer and Season: Bring the gravy to a gentle simmer, continuing to whisk occasionally. Cook for 5-7 minutes, or until the gravy has reached your desired consistency. It should be thick enough to coat the back of a spoon. Season with ½ teaspoon black pepper and salt to taste. Remember the bacon is salty, so taste before adding too much salt.
- Add Bacon Bits: Stir in about half of the reserved crispy bacon bits into the gravy. Keep the remaining bacon bits for garnish.
Part 3: Serve
- Plate Chops: Arrange the hot, crispy country fried pork chops on a serving platter or individual plates.
- Pour Gravy: Generously spoon the warm bacon gravy over the pork chops.
- Garnish: Sprinkle the remaining crispy bacon bits and freshly chopped parsley over the gravy for garnish.
- Serve immediately with classic Southern sides like mashed potatoes, collard greens, or biscuits for a complete and utterly satisfying meal.