Now, it’s time to make the bacon gravy. In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 5-6 minutes. As the bacon cooks, it will render its fat, which will be used to create the gravy. Once the bacon is crispy, remove it from the skillet and set it aside, leaving the rendered bacon fat in the pan.
Sprinkle 2 tablespoons of flour into the bacon fat in the skillet, stirring constantly to create a roux. Cook the roux for 1-2 minutes until it turns a light golden color, being careful not to burn the flour. This step will help thicken the gravy and create a rich, smooth texture.
Slowly pour in the whole milk, whisking constantly to avoid lumps. Continue to cook the gravy, stirring frequently, until it thickens to your desired consistency. This should take about 5-7 minutes. If the gravy becomes too thick, you can add a splash more milk to thin it out. Season the gravy with salt and pepper to taste. Once it reaches a creamy, smooth consistency, stir the crispy bacon back into the gravy.
Serving Suggestions
Once everything is ready, plate the crispy fried pork chops and spoon a generous amount of bacon gravy over the top. This dish is perfect when served with mashed potatoes, rice, or a side of steamed vegetables. The crispy pork and rich, creamy gravy pair wonderfully with a cold glass of iced tea or a hot cup of coffee for a comforting meal.
Make-Ahead & Storage
If you’re making this dish ahead of time, you can prepare the fried pork chops and store them in the refrigerator for up to 2 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through, then spoon the freshly made gravy over the top. The bacon gravy can be made in advance and stored in the refrigerator for up to 3 days. Reheat it on the stovetop and adjust the consistency with a little milk if needed.
Tips
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