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Country Fried Pork Chops Recipe

Country Fried Pork Chops Recipe
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★★★★★

4.8 from 15 reviews

Classic country fried pork chops crispy on the outside and tender on the inside, served with a rich and creamy bacon gravy. This comforting Southern dish is perfect for a hearty family meal and brings delicious flavors and textures together in every bite.

Ingredients

Scale

For the Pork Chops:

  • 4 boneless pork chops (1 inch thick)
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup buttermilk (or milk + 1 tsp vinegar)
  • 2 tbsp vegetable oil
  • 2 tbsp butter

For the Gravy:

  • 4 slices bacon, chopped
  • 2 tbsp reserved flour (from dredging)
  • 1 ½ cups whole milk
  • ½ cup chicken broth
  • Salt and black pepper to taste
  • Optional: Chopped parsley for garnish

Instructions

  1. Prepare the flour mixture: In a shallow bowl, combine all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. Set aside 2 tablespoons of this seasoned flour for making the gravy later.
  2. Dredge the pork chops: Dip each pork chop into the buttermilk, ensuring it is well-coated, then dredge it thoroughly in the seasoned flour mixture, covering all sides evenly.
  3. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until it crisps. Remove the bacon pieces using a slotted spoon and set them aside. Keep the rendered bacon grease in the skillet for flavor.
  4. Fry the pork chops: Add vegetable oil and butter to the bacon grease in the skillet. Fry the pork chops on medium heat for about 4 to 5 minutes on each side until they turn golden brown and are cooked through. Remove the chops and keep them warm.
  5. Make the gravy base: Sprinkle the reserved flour into the skillet with the bacon grease and whisk continuously for about one minute to cook out the raw flour taste.
  6. Add liquids and thicken gravy: Slowly pour in the whole milk and chicken broth while whisking constantly to prevent lumps. Continue cooking and stirring for 3 to 5 minutes until the gravy thickens smoothly.
  7. Finish the gravy: Stir the cooked bacon back into the gravy. Season with additional salt and black pepper to your liking.
  8. Serve: Spoon the warm bacon gravy over the fried pork chops and garnish with chopped parsley if desired. Serve immediately for best flavor and texture.

Notes

  • For a tangier buttermilk substitute, add 1 teaspoon of vinegar to half a cup of milk and let it sit for 5 minutes.
  • Ensure pork chops are patted dry before dredging to help the coating adhere better.
  • Cook pork chops fully to an internal temperature of 145°F (63°C) and let rest before serving.
  • Use whole milk for creamier gravy; you can substitute with 2% milk if preferred but gravy may be slightly less rich.
  • Leftover gravy can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: country fried pork chops, southern pork chops, bacon gravy recipe, crispy pork chops, comfort food, easy dinner

Find it online: https://tastybella.com/country-fried-pork-chops-recipe/