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.