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Country Fried Pork Chops with Bacon Gravy
Crispy, golden-brown fried pork chops smothered in a rich and creamy bacon gravy—pure Southern comfort food!
Introduction and Origin
Country fried pork chops are a soul-warming staple of Southern American cuisine. The technique—dredging meat in seasoned flour and frying until crisp—has roots in early American cooking, drawing influence from German and Scottish immigrants who brought schnitzel-style methods. The creamy gravy? A signature Southern flourish that turns humble ingredients into hearty magic.
Cultural Significance
In the South, meals like this are more than food—they’re tradition. Passed down through generations, country fried pork chops are a Sunday supper favorite and a reminder of slow-cooked love and family gatherings. The bacon gravy adds an indulgent touch, making it a dish that’s both familiar and unforgettable.
Ingredients & Quantity
For the Pork Chops
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
For the Bacon Gravy
- 4 slices bacon, chopped
- 2 tbsp bacon drippings or butter
- 2 tbsp all-purpose flour
- 1½ cups milk (whole preferred)
- Salt and black pepper to taste
Optional Additions
- A dash of cayenne or paprika in the flour for heat
- Garlic powder or onion powder for depth of flavor
- Fresh thyme or parsley in the gravy
- A splash of cream for extra richness
- Serve with mashed potatoes or biscuits for the full Southern experience
Tips for Success
- Marinate in buttermilk: Let pork chops soak for at least 30 minutes (or overnight) to tenderize.
- Don’t overcrowd the pan: Fry in batches so they stay crispy.
- Use a cast iron skillet: It retains heat and gives the best sear.
- Deglaze bits: Scrape browned bits from the pan into your gravy—they’re pure flavor.
- Let rest: Allow chops to rest a few minutes after frying to retain juices.
Instructions
- Marinate pork chops in buttermilk for at least 30 minutes.
- Prepare dredge: Combine flour, salt, and pepper in a shallow bowl.
- Coat each chop in the flour mixture, pressing it in for a good crust.
- Fry: In a skillet over medium heat, fry the chops (about 4–5 minutes per side) until golden and cooked through. Transfer to a paper towel-lined plate.
- Make the bacon gravy:
- Cook chopped bacon until crispy. Remove and set aside.
- In the drippings, whisk in flour and cook for 1–2 minutes.
- Gradually whisk in milk. Simmer until thickened.
- Season to taste and stir in the cooked bacon.
- Serve pork chops smothered in warm bacon gravy.
Description
These pork chops are crispy on the outside, juicy on the inside, and coated in a silky, savory bacon gravy that clings to every bite. The buttermilk gives them tang, while the gravy brings smoky richness—perfectly balanced comfort.
Nutritional Information
Per serving (1 pork chop with gravy):
- Calories: ~520
- Fat: 33g
- Carbohydrates: 20g
- Protein: 35g
- Sodium: ~780mg
Values may vary depending on thickness of chops and amount of gravy used.
Conclusion and Recommendation
Country Fried Pork Chops with Bacon Gravy are the epitome of Southern comfort—crispy, creamy, and packed with flavor. Perfect for a cozy dinner, a Sunday family meal, or when you’re craving something truly satisfying. Serve with mashed potatoes, green beans, or buttermilk biscuits for the full effect.
Embracing Healthful Indulgence
Want to lighten it up? Try:
- Using boneless pork loin chops for a leaner cut
- Baking instead of frying with a light coating of oil
- Using turkey bacon in the gravy
- Substituting low-fat milk or using Greek yogurt in the gravy base
Balanced eating doesn’t mean giving up comfort food—just finding your delicious version of it.
Let me know if you want this turned into a printable recipe card or paired with sides for a full meal plan!