For the gravy, chop the bacon into small pieces and add them to the same skillet you used to cook the pork chops. Cook the bacon over medium heat for about 3-4 minutes, or until it becomes crispy and releases its fat. Use a slotted spoon to remove the bacon from the skillet and set it aside, leaving the bacon grease in the pan.
Add 2 tablespoons of flour to the bacon grease in the skillet, whisking it together to form a roux. Cook the roux for 1-2 minutes, or until it turns a light golden color. This will help thicken the gravy.
Slowly pour in the whole milk, whisking constantly to prevent lumps from forming. Continue whisking until the gravy thickens to your desired consistency, about 3-5 minutes. If the gravy becomes too thick, you can add a little more milk to thin it out. Season the gravy with salt and pepper to taste. Finally, stir in the crispy bacon pieces and let the gravy simmer for another minute.
Serving Suggestions
To serve, place the crispy fried pork chops on a plate and generously ladle the bacon gravy over the top. Pair this dish with mashed potatoes, rice, or sautéed vegetables for a complete, hearty meal. The rich and creamy gravy perfectly complements the crunchy pork chops, making each bite irresistible.
Make-Ahead & Storage
You can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat the gravy on the stovetop, adding a splash of milk to restore its creamy consistency. The fried pork chops are best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat the pork chops, place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
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