Fried Pork Chops Gravy (Print Format)
Crispy pork chops paired with creamy bacon gravy. A cozy Southern dish ready fast in under 40 minutes.
# Ingredients:
→ Pork Chops
01 -
1/2 cup vegetable oil for frying
02 -
1 cup all-purpose flour
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon cayenne pepper (optional)
06 -
1 teaspoon smoked paprika
07 -
2 large eggs
08 -
Salt and black pepper to taste
09 -
1/2 cup milk
10 -
4 boneless pork chops, about 1/2-inch thick
→ Bacon Gravy
11 -
1/2 teaspoon garlic powder
12 -
2 cups whole milk
13 -
Salt and black pepper to taste
14 -
2 tablespoons all-purpose flour
15 -
4 slices bacon, chopped
# Steps:
01 -
In a flat container, mix the flour, paprika, garlic and onion powder, cayenne, and some salt and pepper. Whisk eggs and milk in another dish for dipping.
02 -
Cover the pork in the flour mixture, dip in the egg-milk combo, then coat with flour again. Let it sit for a bit, around 5-10 minutes, so the crust stays on better.
03 -
In a skillet, warm the oil over medium heat. Fry each chop on both sides for 4-5 minutes, or until the insides hit 145°F and the outside is golden. Lay them on paper towels to soak up extra grease.
04 -
Fry the bacon pieces in the same pan until crunchy. Keep 2 tablespoons of the grease in the pan and set the bacon bits aside. Stir the flour into the hot grease and cook for a bit, about a minute.
05 -
Pour the milk in slowly while whisking to get it smooth. Let it cook for a couple minutes till it thickens. Mix the crispy bacon back in, toss in garlic powder, salt, and pepper, and give it a stir.
# Tips:
01 -
Resting breaded pork makes the crust crispier during frying.
02 -
If the gravy feels thick, stir in a little chicken broth to thin it out.
03 -
Pairs perfectly with mashed potatoes, collards, or green beans.