
Country fried pork chops with bacon gravy deliver that perfect, nostalgic comfort food feeling and never fail to bring back memories of Sunday suppers around my grandmother’s table. You get a golden crunch from the pork chops and the smoky silkiness of homemade bacon gravy poured over everything. It is pure, old-fashioned satisfaction on a plate.
I started making these pork chops for family gatherings and neighbors kept popping by asking for the recipe. It is now the dish everyone hopes shows up at any potluck.
Ingredients
- Bone-in pork chops: about half an inch thick give you the best flavor and juiciness Look for ones with marbling and avoid chops that look too lean
- All purpose flour: forms a crisp coating and gives the gravy body Always use fresh flour for best results
- Paprika: adds warm color and a slight smoky note Seek out sweet or smoked versions depending on your taste
- Garlic powder and onion powder: deliver savory backbone Double check for fresh vibrant fragrance in these pantry staples
- Salt and black pepper: highlight every ingredient Grind fresh pepper for extra punch
- Large eggs: help bind the crust and give it a golden finish Choose eggs with rich yellow yolks
- Milk: brings richness to both breading and gravy Whole milk is best for creaminess
- Vegetable oil: fries up with a clean taste and high heat resistance Pick one with a neutral flavor
- Bacon: brings smoky saltiness and savory flavor Use thick cut bacon for bigger bites and less shrinkage
- Bacon grease: offers deep flavor in the gravy Strain for a smoother finish
Step-by-Step Instructions
- Mix the Seasoned Coating:
- Combine your flour paprika garlic powder onion powder salt and black pepper in a shallow bowl Use your hands or a fork to mix until you see no streaks This ensures a crust with even seasoning
- Prepare the Egg Wash:
- Whisk together eggs and milk in a second shallow bowl until completely blended A couple of extra whisks make the coating cling just right
- Dredge and Double Dip:
- Coat each pork chop in the seasoned flour Press to cover all sides Dip the chop into the egg wash making sure every bit gets wet Coat again in the flour Press in the flour firmly for maximum crunch you want a thick crust
- Heat the Oil:
- Pour about a quarter inch of vegetable oil into a large skillet Heat over medium high wait until a pinch of flour sizzles as soon as it hits the oil That tells you the oil is ready to fry
- Fry the Pork Chops:
- Carefully lay the pork chops in the hot oil leaving space between them Cook for about three or four minutes per side You want a deep golden crust and the inside to reach a safe internal temperature Transfer to a paper towel lined plate while you make the gravy
- Cook the Bacon:
- Chop the bacon into bite size pieces Add to the same skillet and cook over medium heat Stir often until bacon is crispy and the fat is rendered Spoon out the bacon bits and set aside leaving enough grease in the pan
- Build Your Roux:
- Sprinkle in the flour and whisk constantly in the bacon grease for about one or two minutes This base cooks away the raw flour taste and takes on a little color
- Make the Gravy:
- Slowly pour in the milk whisking all the while to prevent lumps Turn the heat to medium low and simmer stirring until everything thickens after about three or four minutes If the gravy gets too thick loosen with a splash of milk
- Bring It All Together:
- Stir the cooked bacon bits back into the thickened gravy Taste then add a pinch of salt and freshly ground black pepper
- Assemble and Serve:
- Lay the crispy pork chops on plates and pour the warm bacon gravy over the top Serve right away with your favorite sides for a classic southern meal

There is something so satisfying about biting into the crunchy crust then chasing it with a forkful of creamy bacon gravy My favorite part has always been sneaking bits of crispy bacon from the pan though now I have to fight my kids for them The first time I made this my husband said it tasted just like his grandmother’s
Storage tips
Let pork chops cool completely before storing Place in an airtight container in the fridge where they will keep for up to three days For the gravy store separately and give it a whisk before reheating If you want to freeze pork chops wrap tight in foil and then place in a freezer bag Gravy will freeze but may need a little milk whisked in after thawing
Ingredient substitutions
If you cannot find bone in pork chops boneless will work but expect slightly less flavor For a lighter gravy use two percent milk instead of whole or go richer with a splash of heavy cream Try turkey bacon if you want to reduce some of the fat or just for a flavor twist Gluten free flour blends can be swapped one for one in both coating and gravy
Serving suggestions
These pork chops pair perfectly with mashed potatoes buttered green beans or fluffy biscuits For a fresh contrast try a bright cabbage slaw or a carrot salad If serving for brunch top with a runny fried egg and a pile of crispy potatoes
Cultural and historical context
Country fried pork chops are a beloved part of Southern United States cooking where using simple cuts and making homemade gravy is an art form Bacon gravy is a true comfort tradition both for weekday dinners and big get togethers The method is rooted in thrifty country kitchens where nothing went to waste
Frequently Asked Questions About Recipes
- → How do I ensure pork chops stay juicy?
Opt for bone-in chops and fry just until the internal temperature reaches 145°F to avoid dryness.
- → Can I substitute the flour for a gluten-free option?
Yes, use a gluten-free all-purpose flour blend for both dredging and making the gravy's roux.
- → What sides pair well with this dish?
Classic choices include mashed potatoes, green beans, biscuits, or even creamed corn.
- → How do I make the bacon gravy extra creamy?
Use whole milk and be sure to whisk constantly for a smooth texture. Adding a splash of cream also works.
- → Can I prepare the pork chops ahead of time?
While best freshly fried, you can reheat them in an oven to regain some crispiness before serving.
- → Is it possible to use boneless pork chops?
Yes, but bone-in chops tend to stay juicier and deliver better flavor during frying.