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.