Country Fried Pork Chops with Bacon Gravy (Printer-Friendly Version)
# What You'll Need:
→ For the Pork Chops
01 -
4 boneless pork chops (about 1/2-inch thick)
02 -
1 cup all-purpose flour
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 tsp smoked paprika
06 -
1/2 tsp cayenne pepper (optional)
07 -
Salt and pepper to taste
08 -
2 large eggs, beaten
09 -
1/2 cup milk
10 -
1/2 cup vegetable oil (for frying)
→ For the Bacon Gravy
11 -
4 slices bacon, chopped
12 -
2 tbsp all-purpose flour
13 -
2 cups whole milk
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1/2 tsp garlic powder
15 -
Salt and pepper to taste
# Let's Cook!:
01 -
Mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a shallow dish. In another dish, whisk eggs and milk together.
02 -
Dredge each pork chop in flour mixture, then egg mixture, then flour mixture again. Set aside.
03 -
Heat oil in large skillet over medium heat. Fry pork chops 4-5 minutes per side until golden and cooked to 145°F. Drain on paper towels.
04 -
In same skillet, cook bacon until crispy. Remove bacon and leave 2 tbsp grease. Add flour to make roux, cook 1 minute. Gradually whisk in milk until smooth. Simmer 3-4 minutes until thickened. Season with garlic powder, salt, and pepper. Return bacon to gravy.
05 -
Plate pork chops and spoon gravy over top. Serve with mashed potatoes or your favorite sides.
# Cook's Notes:
01 -
Double-coating creates extra crispy pork chops
02 -
Gravy can be made ahead and reheated
03 -
Use leftover bacon fat for maximum flavor