Country Fried Pork Chops with Bacon Gravy

Ingredients

• 4 bone-in pork chops
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup vegetable oil (for frying)

For the Bacon Gravy:

• 4 slices bacon, chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Begin by preparing the pork chops. Place the 4 bone-in pork chops in a shallow dish or bowl large enough to hold them comfortably. Pour the cup of buttermilk over the pork chops, ensuring each chop is fully submerged. The buttermilk helps tenderize the meat and adds a subtle tang. Let the chops marinate for 30 minutes at room temperature. If you prefer, you can refrigerate them for up to an hour for a deeper flavor infusion.
2. While the pork chops are marinating, prepare the dredging mixture. In a separate shallow dish, combine 1 cup all-purpose flour with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix thoroughly to ensure an even distribution of spices, which will create a flavorful, golden crust on the chops when fried.
3. Heat 1/4 cup of vegetable oil in a large skillet over medium heat. A heavy-bottomed skillet or cast-iron pan works best to maintain even heat. Allow the oil to warm fully; you can test readiness by sprinkling a tiny pinch of flour into the pan—if it sizzles immediately, the oil is hot enough.
4. Remove the pork chops from the buttermilk, allowing excess liquid to drip off. Dredge each chop in the seasoned flour mixture, pressing lightly to ensure the coating sticks well. Shake off any excess flour to prevent clumping in the pan.
5. Carefully place the pork chops in the hot skillet. Fry each side for 4–5 minutes until the coating turns a deep golden-brown and the pork is cooked through. You can check doneness with a meat thermometer; the internal temperature should reach 145°F (63°C). Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy crusts. Once cooked, transfer the pork chops to a paper towel-lined plate to absorb any excess oil and keep them crisp.