Country Fried Pork Chops with Bacon Gravy Recipe

Notes

This dish is a true Southern classic, with the pork chops offering a satisfying crunch and the bacon gravy providing a creamy, savory contrast. If you prefer boneless pork chops, feel free to use them in place of the bone-in variety. Keep in mind that boneless chops may cook faster, so adjust your frying time accordingly.

Make-Ahead Tips

• The pork chops can be breaded and refrigerated for up to 1 hour before frying. This helps the coating adhere better during frying and ensures a crispier crust.
• The bacon gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the gravy on the stove over low heat, adding a splash of milk if it thickens too much.

Storage and Reheating

• Leftover fried pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness, reheat them in a hot skillet for a few minutes on each side or in a preheated 350°F (175°C) oven for 10-15 minutes.
• The bacon gravy can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk to restore its creamy consistency.