Introduction
If there’s one dish that defines pure comfort food, it’s Country Fried Pork Chops With Bacon Gravy. It’s the kind of hearty, soul-warming meal that brings back memories of grandma’s kitchen, filled with the sizzling sound of pork in the pan and the rich aroma of smoky bacon gravy bubbling nearby.
This classic Southern dish is all about simplicity and flavor. The pork chops are soaked in buttermilk, dredged in seasoned flour, and fried to a golden crisp. Then comes the gravy—oh, that gravy—made with crispy bacon, butter, flour, and milk, creating a luscious sauce that pulls everything together like a warm hug on a plate.
Why You’ll Love This Recipe
- Crispy & Juicy: Buttermilk tenderizes the pork, while seasoned flour gives it a golden crust.
- Savory Gravy: Bacon-infused goodness you’ll want to pour on everything.
- Easy to Make: Simple ingredients and step-by-step instructions.
- Family Favorite: Perfect for weeknight dinners or Sunday gatherings.
Ready to dig into this down-home favorite? Let’s get cookin’.
1. Ingredients List
Before diving in, make sure you have everything on hand. This dish uses simple pantry staples that come together beautifully:
For the pork chops:
4 bone-in pork chops
1 cup buttermilk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup vegetable oil (for frying)
For the bacon gravy:
4 slices bacon, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk
1/2 tsp salt
1/2 tsp black pepper
2. Prep Time and Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
This meal is perfect for a small family or a cozy dinner for two with leftovers. And trust me—those leftovers are just as good the next day!
Step-by-Step Instructions
1. Soak the Pork Chops in Buttermilk
Place the 4 bone-in pork chops in a shallow dish and pour 1 cup of buttermilk over them. Let them soak for 30 minutes. This helps tenderize the meat and adds flavor.
2. Prepare the Seasoned Flour
In a separate dish, combine:
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Mix well to make sure the spices are evenly distributed.
3. Heat the Oil
In a large skillet, heat 1/4 cup vegetable oil over medium heat. Allow it to get hot but not smoking.
4. Dredge the Pork Chops
Remove the pork chops from the buttermilk and coat each one in the seasoned flour mixture. Shake off any excess flour.
5. Fry the Pork Chops
Place the coated chops into the hot skillet. Fry for 4–5 minutes per side until golden brown and cooked through. Transfer them to a paper towel-lined plate to drain.
6. Cook the Bacon
In another skillet, cook 4 slices of chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside. Leave the drippings in the pan.
7. Make the Roux
In the same skillet with bacon drippings, add 2 tbsp butter and melt it. Whisk in 2 tbsp flour and cook, stirring constantly, for 1 minute.
8. Add the Milk and Seasonings
Slowly whisk in 1½ cups of milk, stirring constantly until smooth. Season with 1/2 tsp salt and 1/2 tsp pepper. Simmer until thickened.
9. Stir in the Crispy Bacon
Once the gravy is thick, stir in the crispy bacon and mix well.
10. Serve and Enjoy!
Plate the pork chops and pour the bacon gravy on top. Serve hot with your favorite sides.
Tips for Crispy Pork Chops
- Pat the pork chops dry before soaking them in buttermilk.
- Let the coated pork chops rest for a few minutes before frying to help the crust set.
- Don’t overcrowd the pan—fry in batches if needed.
⚠️ Bacon Gravy Troubleshooting
Gravy too thick? Add more milk.
Too thin? Let it simmer longer or add a pinch more flour.
️ Best Side Dishes to Serve With
- Mashed potatoes
- Collard greens
- Cornbread
- Creamed corn
- Mac and cheese
Make-Ahead and Storage Tips
Make-Ahead: You can prep the flour mixture and soak the pork in buttermilk a few hours in advance.
Storage: Store leftovers in an airtight container for up to 3 days.
Reheat: Reheat pork chops in the oven to retain crispiness. Warm the gravy on the stovetop.
Nutritional Info (Per Serving)
- Calories: ~600
- Protein: 38g
- Carbs: 18g
- Fat: 38g
Custom Variations
- Spicy Twist: Add cayenne pepper to the flour mix.
- Cheesy Gravy: Stir in some shredded cheddar to the bacon gravy.
- Gravy Swap: Use sausage instead of bacon for a different flavor.
Gluten-Free & Dairy-Free Swaps
- Use gluten-free flour blends.
- Substitute plant-based milk and vegan butter.
- Opt for dairy-free buttermilk (mix almond milk with vinegar).
3. Why Buttermilk Matters
Ever wondered why Southern fried recipes call for buttermilk? It’s not just tradition—it’s science. Buttermilk tenderizes the pork, making it juicy on the inside while ensuring the outside crisps up like a dream. Think of it as a flavor bath that infuses every bite with tangy richness. Soak those chops for at least 30 minutes (or overnight for even more flavor).
4. Perfect Pork Chops: Bone-In vs Boneless
For this recipe, bone-in pork chops are the star. Why? The bone adds flavor and helps retain moisture while cooking. Boneless chops will work in a pinch, but the result may be drier and less flavorful. If you want that authentic country flavor, stick with bone-in.
5. Seasoned Flour: The Secret to the Crunch
The crust is everything. That seasoned flour blend—flour, salt, pepper, paprika, garlic powder, onion powder—is what transforms ordinary pork into crispy golden goodness. You want to dredge each pork chop generously, making sure it’s well coated. Don’t skip shaking off the excess—it prevents soggy spots.
6. Mastering the Fry: Temperature & Tips
Frying isn’t as intimidating as it seems. Heat the oil over medium heat—not too hot or you’ll burn the crust before the inside is done. Cook each pork chop for about 4–5 minutes per side until golden brown and cooked through. A good trick? Use a meat thermometer—you’re aiming for 145°F internally.
Once cooked, place them on a paper towel-lined plate to absorb any extra oil. This keeps the crust crisp, not greasy.
7. Bacon Gravy Breakdown
Now for the real star—the bacon gravy. Start by cooking the chopped bacon until crispy. Set it aside and use the bacon drippings for the roux (that’s the butter and flour mix).
Add the butter, whisk in the flour, and let it cook for a minute. This ensures your gravy doesn’t taste like raw flour. Slowly whisk in milk until smooth. Season it well. Once it thickens, stir in the crispy bacon bits for a salty, smoky finish. Spoon it over the pork chops and prepare for magic.
8. How to Thicken Gravy Without Lumps
No one likes lumpy gravy. The key? Whisk constantly while adding milk slowly. Don’t dump it all in at once. Use medium heat and patience. If it does clump, a quick pass through a mesh strainer will save the day.
9. Serving Suggestions
These chops pair beautifully with:
Mashed potatoes – for soaking up all that bacon gravy.
Green beans or collard greens – for a touch of freshness.
Cornbread – because every Southern dish deserves it.
Mac and cheese – if you’re feeling indulgent.
Want to go all out? Add sweet iced tea and peach cobbler for dessert.
10. Storage and Reheating Tips
Leftovers? Lucky you.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven for 10–15 minutes. Reheat gravy separately on the stovetop, adding a splash of milk if needed.
Avoid microwaving if you can—it softens that beautiful crust.
11. Variations You’ll Love
Want to get creative? Try these fun twists:
Spicy kick: Add cayenne to the flour mix.
Cheesy gravy: Stir in shredded cheddar at the end.
Gravy shortcut: Use sausage instead of bacon for a meatier flavor.
Air-fried version: For a lighter take, air fry the chops and make the gravy as usual.
12. Tips for First-Timers
Don’t overcrowd the pan—fry in batches.
Let chops rest before serving for juicier bites.
Use a cast iron skillet for best frying results.
Keep your oil temp steady—use a thermometer if needed.
Remember, practice makes perfect, and even the “ugly” chops taste fantastic.
13. Making It a Family Tradition
There’s something special about a recipe passed down through generations. Let this one be yours. Whether it’s Sunday dinner, a holiday meal, or just because—you’ll find yourself reaching for this recipe again and again. Maybe one day, your grandkids will too.
14. Nutrition Info and Light Tweaks
Let’s be honest—this dish isn’t meant to be diet food. But here are a few ways to lighten it up without sacrificing flavor:
Use low-fat milk in the gravy.
Try whole wheat flour for added fiber.
Opt for pan-frying with minimal oil or air frying.
Choose turkey bacon to cut back on fat.
Still, if you’re making this, go all in and enjoy it guilt-free every once in a while!
15. Conclusion and Final Thoughts
Country Fried Pork Chops With Bacon Gravy isn’t just a meal—it’s a mood, a memory, a Southern hug on a plate. From the crispy coating to the rich, smoky gravy, every bite tells a story of warmth and home. So next time you’re craving comfort, skip the takeout and grab a skillet. This dish is waiting to become a favorite in your kitchen.
Frequently Asked Questions (FAQs)
1. Can I make Country Fried Pork Chops With Bacon Gravy ahead of time?
Yes! Fry the chops and store them in the fridge. Reheat in the oven and warm the gravy separately when ready to serve.
2. What if I don’t have buttermilk?
You can make a quick substitute: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I freeze the pork chops?
Absolutely. Freeze cooked pork chops for up to 2 months. Just be aware the crust might soften a bit after thawing.
4. Is this recipe gluten-free?
Not as written. To make it gluten-free, use a gluten-free flour blend for dredging and gravy.
5. What type of milk works best for the gravy?
Whole milk makes it creamier, but any kind (even almond or oat) can work in a pinch.
If you’ve made it this far, your stomach’s probably growling—and rightly so. Grab those chops, heat that skillet, and get cooking. Your next favorite meal is just 50 minutes away. ️
