Country Fried Pork Chops with Bacon Gravy

Ingredients

For the Pork Chops:

• 4 boneless pork chops (about 1 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 egg (for egg wash, optional)
• 1 tablespoon vegetable oil (for frying)

For the Bacon Gravy:

• 4 slices bacon, chopped
• 2 tablespoons all-purpose flour (for thickening the gravy)
• 2 cups whole milk
• Salt and pepper, to taste

Instructions

1. Start by preparing the pork chops. Season both sides of each pork chop with salt, pepper, paprika, and garlic powder. This simple seasoning will enhance the flavor of the pork while providing a delicious, aromatic coating when fried. If you prefer a crispier coating, you can dip the pork chops in a beaten egg before coating them in the flour mixture, but this step is optional.
2. In a shallow dish or bowl, combine the all-purpose flour with a pinch of salt and pepper. Dredge each pork chop in the flour mixture, making sure they are evenly coated on all sides. Press the flour into the chops gently to ensure a nice, thick coating that will fry up crispy.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by dropping a small piece of flour into the pan—if it sizzles, the oil is ready), carefully place the coated pork chops in the skillet. Fry the chops for about 5-7 minutes per side, or until they are golden brown and crispy on the outside, and the internal temperature reaches 145°F (63°C). Use tongs to flip the pork chops carefully so they don’t lose their crispy coating. Once done, remove the pork chops from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.