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Southern comfort meets expert cooking in these golden-crusted Country Fried Pork Chops with Bacon Gravy. Every bite offers crispy, well-seasoned meat covered in smoky, rich sauce. This dish brings together down-home goodness and mouthwatering flavor – just what you need when you're hungry for authentic country fare.
I spent many years working with Southern dishes, and I became obsessed with getting these chops just right. The first time I poured bacon gravy over them, I knew I'd stumbled on the ultimate comfort combo.
Key Ingredient Breakdown
- Pork Chops: Look for ones that are the same thickness everywhere
- Bacon: Don't skimp here – better bacon makes tastier gravy
- Flour: Regular all-purpose gives you that perfect crunch
- Whole Milk: This makes your gravy extra creamy
- Seasonings: The right mix works magic in both coating and sauce
- Chicken Broth: This gives your gravy more flavor layers
Crafting Homestyle Goodness
- Prep Your Meat:
- Dry them well and add plenty of seasoning for better taste.
- Get That Crust Right:
- Set up your dipping stations in order for the best coating.
- Cook Them Properly:
- Watch your oil temp carefully from start to finish.
- Cook Up That Sauce:
- Always start with bacon to build that smoky base.
- Bring It All Together:
- Time the assembly just right for best results.
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My grandma from down South always told me, 'Good gravy can save any meal.' After making this dish hundreds of times, I can't argue with her wisdom.
Perfect Pairings
This tastes amazing with fluffy mashed potatoes, slow-cooked collards, or fresh buttermilk biscuits. Want to make it even better? Try a little honey drizzled on top.
Mix It Up
Get creative by mixing herbs into your breading, trying new spice blends, or adding different things to your gravy. Need something lighter? Just pop your breaded chops in the oven instead of frying.
Keeping Leftovers
Keep your gravy and chops in different containers in the fridge for up to three days. When you're ready to eat again, warm the chops in your oven to get them crispy, and heat the gravy slowly on the stove.
Over the years I've tweaked this recipe countless times, and I've learned it's all about paying attention to the small stuff. When you care about each step, you end up with the kind of meal that brings everyone running to the dinner table.
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Recipe FAQs
- → How can I tell if the pork chops are cooked through?
- You’ll want the internal temperature to hit 145°F. They should also look golden and crunchy on the outside.
- → What’s causing lumps in my gravy?
- Make sure to fully mix the flour into the grease before adding milk slowly. Keep whisking the whole time to keep it smooth.
- → Is it okay to use pork chops with bones?
- Yep, but since they’re thicker, they’ll need an extra 2-3 minutes on each side while cooking.
- → What sides pair nicely with this?
- Mashed potatoes, cornbread, collard greens, or green beans make incredible matches for these chops.
- → Can I prepare any parts of this in advance?
- You can make the gravy ahead and heat it up later. Fry the pork chops just before serving so they stay nice and crispy.