Country Fried Pork Chops with Bacon Gravy

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup buttermilk (for dredging the pork chops)
• 1 tablespoon vegetable oil (for frying)
• 4 slices bacon (for the gravy)
• 2 tablespoons all-purpose flour (for the gravy)
• 1 ½ cups whole milk
• Salt and pepper to taste

Instructions

1. Start by preparing the pork chops. In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper. These seasonings will give the pork chops a flavorful coating that crisps up nicely during frying.
2. Pour the buttermilk into a separate shallow bowl. Dip each pork chop into the buttermilk, ensuring it’s fully coated, and then dredge it in the seasoned flour mixture. Press the flour mixture onto the pork chop to ensure it sticks well. Repeat with all the pork chops.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded pork chops to the skillet. Fry the pork chops for about 4-5 minutes per side, or until they are golden brown and crispy, and the internal temperature reaches 145°F (63°C). The pork chops should be crisp on the outside and tender and juicy on the inside.
4. Once the pork chops are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Keep them warm while you make the gravy.