4. Make the Bacon Gravy:
In the same skillet, discard all but 2 tablespoons of oil and keep the browned bits for flavor. Add the chopped bacon and cook until crisp. Remove the bacon and set aside, leaving about 3 tablespoons of drippings in the pan.
Whisk in the flour and cook for 1–2 minutes to make a roux. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer for 3–5 minutes, stirring often, until the gravy thickens. Season with salt and pepper to taste. Stir in the cooked bacon just before serving.
5. Serve:
Place the fried pork chops on a plate and spoon the warm bacon gravy generously over the top. Garnish with a little extra bacon or chopped parsley if desired. Serve hot with mashed potatoes, green beans, or biscuits for a true Southern-style feast!
Tips
- Crispy Coating: Let the floured chops rest for 5 minutes before frying — this helps the coating stick and crisp up better.
- Gravy Thickness: Add more milk if the gravy is too thick, or let it simmer longer for a richer, thicker texture.
- Make It Creamier: Add a splash of heavy cream or a pat of butter to the gravy for extra richness.
- Storage: Leftovers keep well in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness.
Golden, juicy, and smothered in creamy bacon gravy, these Country Fried Pork Chops are pure comfort on a plate — the kind of meal that’ll make you feel right at home. 🤎🥓🥩
