Country Fried Pork Chops with Bacon Gravy
For the Pork Chops:
6-1” thick boneless pork chops
1 cup all-purpose flour
1 tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
2 large eggs
1 cup buttermilk
Vegetable oil
For the Bacon Gravy:
10 slices bacon, chopped
2 tbsp. all-purpose flour
1 ½ cups milk
Salt & pepper, to taste
Season pork chops with salt, pepper, garlic powder, and paprika. Set aside.
In a shallow bowl, combine the flour, salt, pepper, garlic powder. In another bowl, whisk together the eggs and buttermilk. Dip each pork chop into the flour mixture, then into the buttermilk mixture, and coat again in the flour mixture. Set aside.
In a large skillet, heat about 1” vegetable oil over medium-high heat. Once the oil is hot, fry the pork chops for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate lined with paper towels. Drain off most of the veegetable oil.
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the bacon drippings in the skillet. Add 2 tablespoons flour to the bacon drippings and whisk constantly for 1-2 minutes to form a roux.
Slowly pour in the milk, whisking continuously to avoid lumps. Bring to a simmer, and cook about 3-5 minutes, unitil the gravy thickens. Season with pepper. Add crispy bacon bits back to the gravy and stir.
Plate up a pork chop and with a generous drizzle of bacon gravy.
