Country Fried Pork Chops With Bacon Gravy Recipe

There's nothing quite like the comforting taste of Country Fried Pork Chops with Bacon Gravy. Crispy, golden-brown pork chops smothered in a rich, creamy bacon-infused gravy—this dish is pure Southern comfort on a plate. The first bite delivers a satisfying crunch, followed by tender, juicy pork and a silky, savory gravy that’s downright irresistible.

this Recipe

I first fell in love with this dish at a small roadside diner in Tennessee. The owner, a sweet Southern grandmother, swore by her method of double-dipping the pork chops for extra crunch. I’ve since perfected my own version, making it a go-to recipe for cozy family dinners. If you’re looking for a meal that’s easy to prepare yet packed with flavor, this one’s a winner.

Why You'll Love This Country Fried Pork Chops Recipe

Get ready to fall in love with this mouthwatering Southern classic. Not only is it rich and satisfying, but it also comes together with simple, affordable ingredients.

First, the crispy, golden-brown crust is pure perfection. Thanks to a well-seasoned flour coating and a buttermilk dip, each bite delivers the ideal crunch.

Second, let’s talk about the bacon gravy—because everything’s better with bacon! The combination of crispy bacon bits, a roux-based gravy, and a touch of cream creates a luscious sauce that takes these pork chops to the next level.

This dish is also budget-friendly and easy to make. You probably already have most of the ingredients in your pantry, and the whole meal comes together in under an hour.

Finally, it's a crowd-pleaser. Whether you’re serving it for Sunday dinner or a weeknight meal, these pork chops will have everyone coming back for seconds.

Ingredients Notes

The beauty of this dish lies in its simple yet flavorful ingredients. Here’s what you need to make the best country fried pork chops with bacon gravy.

Bone-in pork chops are the star of the dish. I recommend using chops that are about 1 inch thick for the best balance of crispiness and juiciness. Boneless pork chops work too, but they tend to cook faster and may dry out.

The buttermilk adds both flavor and tenderness. Its slight acidity helps break down the pork’s fibers, making it incredibly tender. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.

For the crispy coating, you’ll need all-purpose flour, seasoned with salt, black pepper, smoked paprika, garlic powder, and a pinch of cayenne. This blend ensures a perfectly seasoned, flavorful crust that complements the pork beautifully.

Let’s not forget the bacon—the key to the irresistible gravy. Cook it until crisp, then use the drippings as the base for a rich, creamy sauce made with flour, chicken broth, and heavy cream.

A sturdy cast-iron skillet is highly recommended for frying. It maintains an even temperature and helps develop that gorgeous golden-brown crust.

How To Make Country Fried Pork Chops with Bacon Gravy

Making this dish is easier than you might think! Follow these steps for crispy, flavorful pork chops smothered in the best bacon gravy.

Start by preparing the pork chops. Pat them dry with paper towels, then season them generously with salt and pepper. This helps the coating stick better and enhances the flavor.

Next, set up your dredging station. In one bowl, whisk together the buttermilk and an egg. In another bowl, mix the flour with your seasonings. Dip each pork chop into the flour mixture, then into the buttermilk, and back into the flour. This double-coating method ensures maximum crunch.

Heat a large cast-iron skillet over medium heat and add about ½ inch of vegetable oil. Once the oil reaches 350°F, carefully add the pork chops. Fry them for about 4-5 minutes per side until golden brown and crispy. Transfer them to a wire rack to drain excess oil.

Now, let’s make the bacon gravy. In the same skillet, cook the bacon until crispy, then remove and crumble it. Keep about 2 tablespoons of the bacon drippings in the pan. Stir in flour and cook for a minute to make a roux, then gradually whisk in the chicken broth and cream until the gravy is smooth and thick.

Return the crumbled bacon to the gravy and season with salt and pepper. Pour the hot bacon gravy over the fried pork chops and serve immediately.

Storage Options

If you have leftovers, store them properly to keep their delicious flavor and texture. Refrigerate any leftover pork chops in an airtight container for up to 3 days. To keep the crust from getting soggy, store them on a wire rack instead of stacking them.

The bacon gravy can be stored separately in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop over low heat, adding a splash of milk or broth to loosen it up if needed.

To reheat the pork chops, place them in a 375°F oven for about 10 minutes or until they’re heated through and crispy again. Avoid microwaving, as it can make the coating soggy.

Variations and Substitutions

This recipe is incredibly versatile! Here are a few ways you can tweak it to suit your taste or dietary needs.

If you want to lighten things up, try using thinly pounded chicken breasts instead of pork chops. They cook faster and still taste amazing with the bacon gravy.

For a spicier kick, add more cayenne pepper or a dash of hot sauce to the buttermilk mixture. You can also sprinkle some red pepper flakes into the flour mixture for an extra punch.

Want to make it gluten-free? Simply swap the all-purpose flour for a gluten-free flour blend. Make sure to use a gluten-free thickener, such as cornstarch, for the gravy.

If you don’t have buttermilk, a great alternative is Greek yogurt thinned with a bit of milk. It provides the same tangy richness that tenderizes the pork beautifully.

Feeling extra indulgent? Stir some shredded cheddar cheese into the gravy for a cheesy, ultra-decadent twist.

No matter how you make it, this dish is pure comfort food at its finest. Enjoy every crispy, savory bite!

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