Country Fried Pork Chops with Bacon Gravy: A Southern Comfort Classic

Mix Coating: In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Whisk Egg Mixture: In a separate bowl, whisk together the eggs and milk.

Dredge the Pork Chops: Coat each pork chop in the flour mixture, dip it into the egg mixture, and then coat it again in the flour mixture. Ensure each chop is evenly coated for maximum crispiness.

Fry the Pork Chops:

Heat Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat.

Fry: Fry the pork chops for 3–4 minutes per side or until golden brown and cooked through. The internal temperature should reach 145°F.

Drain: Remove the pork chops and place them on a plate lined with paper towels to drain excess oil.

Make the Bacon Gravy:

Cook Bacon: In the same skillet, cook the chopped bacon until crispy.

Remove Bacon: Use a slotted spoon to remove the bacon and set it aside, reserving 3 tablespoons of bacon grease in the skillet.

Make Roux: Stir in the flour, whisking constantly for 1–2 minutes to form a roux.

Add Milk: Gradually whisk in the milk, stirring to prevent lumps. Bring to a simmer and cook until the gravy thickens (about 3–4 minutes).

Combine: Stir the cooked bacon into the gravy and season with salt and pepper to taste.

Serve:

Plate It Up: Pour the warm bacon gravy over the crispy pork chops.

Enjoy: Serve with your favorite Southern sides like mashed potatoes, green beans, or biscuits for the ultimate comfort meal.

Serving and Storage Tips: