Ingredients
- For the Fried Pork Chops:
- 4 bone-in pork chops (about 3/4 to 1 inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a slight kick)
- 2 large eggs, beaten
- 1/2 cup buttermilk
- Vegetable oil, for frying (about 1 inch of oil in the pan)
- For the Bacon Gravy:
- 4 strips of bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Begin by preparing the pork chops. Season both sides of the pork chops generously with salt and pepper. The seasoning will help enhance the natural flavor of the pork and create a savory, well-seasoned crust. Set the pork chops aside to allow the seasoning to meld into the meat.
- In a shallow bowl or large dish, combine 1 cup of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper (if using). Whisk these dry ingredients together until they are evenly mixed. The flour mixture will provide the coating that creates the crispy outer layer of the fried pork chops.
- In another shallow bowl, whisk together 2 large eggs and 1/2 cup of buttermilk until fully combined. The buttermilk will tenderize the pork and help the flour coating adhere better, while the eggs help bind everything together.
- Dip each seasoned pork chop first into the egg mixture, allowing any excess to drip off. Then, coat the pork chop in the seasoned flour mixture, pressing down gently to ensure the coating sticks evenly. Repeat this process for all the pork chops.
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