Country Fried Pork Chops
These Country Fried Pork Chops are crispy on the outside and tender on the inside, perfect for a cozy weeknight dinner with a rich gravy.
Ingredients
For the Pork Chops
- 4 pieces boneless pork chops (1 inch thick)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup buttermilk (or milk + 1 tsp vinegar) You can use regular milk with vinegar as a substitute.
- 2 tbsp vegetable oil For frying.
- 2 tbsp butter For frying.
- 4 slices bacon, chopped Adds flavor to the pork chops and gravy.
- 2 tbsp reserved flour (from dredging) For the gravy.
For the Gravy
- 1 ½ cups whole milk
- ½ cup chicken broth
Optional Garnish
- Chopped to taste parsley For garnish.
Instructions
Preparation
- In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. Reserve 2 tablespoons of this seasoned flour for the gravy.
- Dip each pork chop into the buttermilk, then dredge in the flour mixture, coating well.
Cooking the Pork Chops
- In a large skillet, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the grease in the pan.
- Add vegetable oil and butter to the skillet. Fry the pork chops over medium heat for 4–5 minutes per side, until golden and cooked through. Remove from the skillet and keep warm.
Making the Gravy
- For the gravy, add the reserved flour to the skillet and whisk for 1 minute.
- Slowly pour in the whole milk and the chicken broth, whisking constantly until smooth and thickened, about 3–5 minutes.
- Stir in the cooked bacon and season the gravy with salt and pepper to taste.
Serving
- Spoon the gravy over the pork chops and garnish with chopped parsley if desired.
Notes
Make sure your oil is hot before adding the pork chops for a nice crispy coating. Let the cooked chops rest for a few minutes before serving for extra juiciness.