Country Fried Pork with Gravy

This country fried pork chop recipe transforms humble ingredients into a comforting Southern classic that&s perfect for any weeknight dinner. The crispy coating on the pork paired with the rich bacon gravy creates an irresistible combination that will have everyone asking for seconds.

I first made these country fried pork chops when my inlaws surprised us with a visit. My fatherin law declared them better than his favorite diner&s version and now requests them every time they come to town.

Ingredients

• All purpose flour: Creates the perfect crispy coating that seals in moisture
• Garlic and onion powder: Essential flavor builders that enhance the pork without overpowering
• Smoked paprika: Adds a subtle smoky depth that makes people wonder what your secret is
• Cayenne pepper: Optional but provides a gentle heat that balances the richness
• Boneless pork chops: Look for chops with some marbling for the juiciest results
• Eggs and milk: Creates the perfect binding mixture that helps the coating adhere properly
• Bacon: Choose thickcut for the best flavor in your gravy
• Whole milk: Creates a silky smooth gravy much better than using lower fat options

Step-by-Step Instructions

Seasoning the Flour:

Combine the flour with all the spices ensuring they&re evenly distributed. This seasoned flour mixture is crucial as it forms the flavorful crust on your pork chops. Take time to taste a tiny bit to check if salt level is right.

Double Dredging Technique:

First coat each pork chop in seasoned flour shaking off excess then dip in egg mixture allowing extra to drip off before a final coat of flour. Press the flour gently into the meat to ensure it adheres properly. Let them rest for 5 minutes to help the coating set.

Perfecting the Fry:

Heat oil until a pinch of flour sizzles immediately but doesn&t burn. Maintain medium heat throughout cooking to ensure even browning without burning. Cook until golden brown about 4 minutes per side and let rest on paper towels to stay crisp.

Bacon Magic:

Cook chopped bacon until properly crisp stirring occasionally to ensure even cooking. The rendered fat becomes the flavor foundation for your gravy so use quality bacon for best results.

Creating the Roux:

Add flour to the bacon grease and whisk constantly for a full minute until it smells slightly nutty. This cooking step eliminates raw flour taste and is essential for proper gravy texture.

Perfecting the Gravy:

Pour milk in slowly while whisking continuously to prevent lumps. Simmer gently until it coats the back of a spoon about 3 minutes. Add bacon pieces back in and taste for seasoning adjusting as needed.

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The bacon is truly the magic ingredient in this recipe. My grandmother always said a little bacon makes everything better and she was right. I remember watching her make this gravy on Sunday mornings the smell would fill the whole house and wed all crowd around the kitchen waiting for a taste.

Choosing the Right Pork Chops

For this recipe boneless pork chops work best but dont go too thin. Look for chops that are about half an inch thick anything thinner will cook too quickly and potentially dry out before developing that beautiful golden crust. If you can only find thicker chops pound them gently with a meat mallet to achieve the right thickness. Also room temperature pork chops fry more evenly so let them sit out for about 15 minutes before cooking.

Make Ahead and Storage Tips

These country fried pork chops can be prepared up to the flour coating stage a few hours ahead and kept refrigerated until ready to fry. Once cooked they store beautifully in the refrigerator for up to 3 days. To reheat place them on a wire rack over a baking sheet in a 350°F oven for about 10 minutes. The gravy can be stored separately and gently rewarmed on the stovetop with a splash of milk to thin it if needed.

Serving Suggestions

While these pork chops are delicious on their own they truly shine when paired with classic Southern sides. Creamy mashed potatoes make the perfect landing pad for extra gravy. For vegetables consider collard greens or green beans cooked with a bit of bacon. Buttery cornbread is ideal for sopping up every last bit of gravy. For a complete comfort food experience serve with a side of applesauce the sweetness contrasts beautifully with the savory pork.

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Enjoy this comforting dish with your loved ones it&s truly a meal to remember.

Frequently Asked Questions

→ How do I ensure the pork chops are cooked properly?

Check the internal temperature with a meat thermometer; it should reach 145°F (63°C). Additionally, the juices should run clear, and the meat should no longer be pink inside.

→ Can I make the dish less spicy?

Yes! Simply omit the cayenne pepper from the flour mixture to make the pork chops milder while still keeping their delicious flavor.

→ Can I use bone-in pork chops instead of boneless?

Yes, bone-in pork chops work well, but they may require slightly more cooking time. Ensure the internal temperature reaches 145°F (63°C).

→ How can I prevent the coating from falling off during frying?

Make sure to thoroughly coat the pork chops in the flour mixture, dip them fully in the egg mixture, and dredge again in flour. Allow them to rest on a tray briefly before frying to help the coating adhere.

→ What sides go well with this dish?

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or green beans. The gravy also complements buttery biscuits or rice.

→ Can I make the gravy ahead of time?

Yes, you can prepare the bacon gravy in advance and reheat it gently on the stovetop while whisking to maintain its smooth consistency.