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Nothing says cozy Southern vibes like crispy fried pork chops bathed in smoky bacon goodness. These chops turn out juicy on the inside with a shatteringly crunchy outside, and that bacon gravy? It’s super salty and smoky and my crew grabs seconds every time. Toss in a pile of creamy mashed potatoes and you’ve got a meal that fills up even the hungriest eaters.
My first time making these for my family is burned into my memory—they polished off everything before I could even get comfy at the table and begged for more. Now it’s what I whip up every time I need everyone happy and full.
Delicious Ingredients
- Bacon: Dice first then sizzle until super crisp, grab thick slices if you want extra bite
- Eggs: Beat up with milk so the crispy layer actually holds on, room temp makes them easier to blend
- All-purpose flour: You want fresh for best crunch in the breading
- Whole milk: For that dreamy gravy, skip the low-fat stuff
- Cayenne pepper: Only toss this in if you want a little spicy kick
- Boneless pork chops: About a half-inch is perfect, look for a little fat for max juiciness
- Salt and pepper: Use kosher and grind the pepper fresh if you can—it wakes up all the flavors
- Milk: Helps make your breading mix smooth and adds richness
- Vegetable oil: For frying, go for something mild with a high smoke point, peanut or canola are both winners
- Onion powder: Sweetens up everything and blends the flavors together
- Flour (for gravy): An unbleached all-purpose works well to get that thick luscious pour
- Garlic powder: Adds big savory taste, the powdered kind works smoother than granulated
- Smoked paprika: Spanish style if you can find it—the smoke flavor really pops
- Garlic powder (for gravy): Rounds out every bite and ties that bacon flavor together
- Salt and pepper (for gravy): Taste as you go to make sure it sings but never overdoes it
Easy Step-by-Step
- Serve Up:
- Place the chops on plates then pour over that piping hot bacon gravy. I always toss in mashed potatoes—hard to beat that classic feel.
- Sizzle the Chops:
- Set a big skillet over medium and heat up the oil until it’s just shimmering, not smoking. Lay in the pork chops and cook about four to five minutes per side—don’t flip too soon, let that crust get golden and crunchy. Check they hit one forty-five inside then drain them on paper towels.
- Prep Your Chops:
- Grab two shallow bowls: one’s for your flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. The second is for beating up the eggs and milk together ‘til really smooth. Coat pork chops in the flour first, egg mix after, then flour again. Press that breading on and let them chill for a few minutes—it keeps your crust from slipping off.
- Bacon Gravy Time:
- Use the same pan, toss in the cut bacon, and cook until crisp, stirring here and there. Scoop out the bacon, leave about two spoons of fat in the pan. Sprinkle in your flour, stir until bubbling and forming a roux (just means cooked flour paste) for about a minute. Slowly add milk, whisk away lumps, keep it simmering as you stir for three to four minutes ‘til nicely thick. Add garlic powder, salt, pepper, then bring back the bacon bits for all that smoky flavor.
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The best part is that smoky bacon in the gravy—it always fills the house with the best smell and my kids come running the minute it hits the pan. Sitting around eating this together is like a throwback to my grandma’s kitchen, where someone always grabbed an extra scoop at the end.
Storage Guide
Stash leftover pork chops in a sealed container and they’ll last up to three days. Keep the bacon gravy apart from the chops so your breading stays crispy. Warm them in the oven covered in foil to get some crunch back and heat up the gravy gently on the stove with a splash of milk.
Swaps and Options
No smoked paprika? Normal paprika with just a bit of chili powder works fine. Bone-in chops play nice too—just give them a couple more minutes. Going gluten-free? Swap in rice flour or your favorite gluten-free blend for a crisp finish.
What to Serve With
I usually pair this with a huge dollop of mashed potatoes but it’s awesome with buttery grits or crunchy smashed potatoes. Greens like collards or green beans help keep it lighter. Cornbread or soft rolls are a must for getting every drop of that gravy.
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A Quick Bite of History
This classic sits at the heart of southern home cooking. Generations used to put together hearty plates from basic cuts, and creamy bacon-studded gravy makes every forkful extra comforting. Folks have stuck with this meal for ages because it never lets you down when you want something cozy and filling.
Frequently Asked Questions
- → How do you get pork chops extra crispy?
Let ’em sit for a few minutes after breading, around 5-10, and pop them in hot oil for that crunchy edge.
- → What sides go well with this dish?
Mashed potatoes, roasted veggies, collard greens, or even cornbread all make killer sides for this meal.
- → Can I use a different gravy with pork chops?
Sure, you could try pepper or sausage gravy. Still, that bacon version brings extra smoky goodness you don’t wanna miss.
- → What oil is best for frying pork chops?
Vegetable oil is handy because it can take heat, but canola or peanut oil work too.
- → How do you know when pork chops are fully cooked?
They look golden and crisp, plus hit at least 145°F inside so you know they’re safe to eat.
- → How can I make the gravy thinner?
Just add a dash of water or broth and stir things up until you like how pourable it is.