INGREDIENTS
For the Pork Chops:
- 4 boneless pork chops (¾ to 1 inch thick)
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for kick)
- Vegetable oil (for frying)
For the Bacon Gravy:
- 4 slices thick-cut bacon, chopped
- 2 tbsp all-purpose flour
- 1½ cups milk (whole milk preferred)
- Salt and pepper to taste
- Optional: pinch of smoked paprika or cayenne for added flavor
INSTRUCTIONS
- Prep Pork Chops:
- Pat the pork chops dry and place them in a bowl with buttermilk. Let them marinate for at least 30 minutes (or up to 8 hours in the fridge for deeper flavor).
- Make Dredge Mixture:
- In a shallow bowl or plate, mix flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using).
- Dredge and Fry:
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- Remove pork chops from buttermilk, let excess drip off, then dredge each chop thoroughly in the seasoned flour.
- Carefully place chops in hot oil. Fry for about 4–5 minutes per side or until golden brown and internal temperature reaches 145°F (63°C).
- Transfer to a paper towel–lined plate to drain.
- Make Bacon Gravy:
- In a medium skillet, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave 2 tbsp of bacon drippings in the pan.
- Whisk in 2 tbsp flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, scraping the pan. Simmer while stirring until thickened (about 4–5 minutes).
- Stir in the cooked bacon and season to taste with salt, pepper, and a pinch of paprika if desired.
- Serve:
- Plate the pork chops and generously ladle bacon gravy over the top.
- Serve with mashed potatoes, green beans, or buttery corn for a classic Southern-style meal.
Let me know if you want a version adapted for oven-baking or a gluten-free alternative!