Country Fried Pork Chops with Bacon Gravy | Southern Recipe!

If you’re craving a dinner that feels like a warm hug, these country fried pork chops with bacon gravy will do the trick. Imagine a crisp, golden crust that gives way to tender, juicy pork—and then a silky, peppery bacon gravy spooned over the top. This is classic comfort food at its most satisfying, the kind of meal that brings everyone to the table and keeps them there for seconds. You’ll find the steps approachable, the ingredients simple, and the results downright irresistible. Let’s make a skillet supper that tastes like it’s been in the family forever.

What Makes These Country Fried Pork Chops with Bacon Gravy Irresistible

There’s something special about the balance of crunchy and creamy in this dish. The seasoned coating fries up beautifully, staying crisp even after a generous drizzle of gravy. The bacon adds smoky depth to the sauce, while black pepper gives it that classic country twist. But the real magic is in how approachable it is—no fancy techniques, just a few well-chosen ingredients and a reliable skillet. The result is a dinner that feels like a celebration of simple, honest cooking, perfect for weeknights but worthy of guests.

What You’ll Need to Make Country Fried Pork Chops with Bacon Gravy

• 4 pork chops (bone-in or boneless, 1/2–3/4 inch thick): The star of the show; bone-in adds flavor and moisture, while boneless cooks a touch faster.
• 6 slices thick-cut bacon: Renders savory drippings and provides smoky crumbles for the gravy.
• 1 1/2 cups all-purpose flour: Forms the crisp, golden crust and helps thicken the gravy.
• 1/4 cup cornstarch (optional): Lightens the crust for extra crunch and helps it stay crisp.
• 2 large eggs: Binds the coating to the pork so it adheres during frying.
• 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice): Tenderizes the meat and adds tang to the dredge.
• 1 teaspoon kosher salt, plus more to taste: Essential for seasoning every layer.
• 1 teaspoon freshly ground black pepper: Provides that classic country-style warmth in both crust and gravy.
• 1 teaspoon smoked paprika: Adds subtle smoky depth and color to the breading.
• 1 teaspoon garlic powder: Savory backbone for the seasoned flour.
• 1/2 teaspoon onion powder: Quietly enhances the overall flavor.
• 1/4 teaspoon cayenne pepper (optional): A gentle kick that won’t overpower.
• Neutral oil for frying (canola, peanut, or vegetable), about 2 cups: High-heat oil that crisps without strong flavor.
• 2 tablespoons butter (as needed): Helps build a silky gravy if the bacon drippings are lean.
• 1 1/2 cups whole milk: Creamy base for classic country gravy.
• 1/2 cup low-sodium chicken broth: Loosens the gravy and adds savory depth.
• Fresh parsley, chopped (optional): A bright fresh finish for serving.

How to Cook Country Fried Pork Chops with Bacon Gravy, Step by Step

1. Prep the chops: Pat the pork chops dry on all sides with paper towels. Season lightly with salt and black pepper on both sides. Let them rest at room temperature for 15 minutes to take the chill off; this helps them cook evenly.
2. Cook the bacon: Place the bacon in a large cast-iron or heavy skillet over medium heat. Cook until crisp, 6–8 minutes, flipping as needed. Transfer bacon to a paper towel–lined plate to drain. Pour off all but about 3 tablespoons of the drippings into a heatproof bowl; you’ll use some now and the rest for gravy.
3. Set up the dredging station: In a shallow dish, whisk together the flour, cornstarch (if using), smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second dish, whisk the eggs and buttermilk until smooth.
4. Dredge for a sturdy crust: Dust each chop in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Return to the flour and press gently so the coating adheres. Set the coated chops on a wire rack for 5 minutes to help the crust set. Resting the dredged chops prevents the coating from slipping off during frying.
5. Heat the skillet for frying: Add enough neutral oil to the skillet to reach about 1/2 inch up the sides, then add 1 tablespoon of the reserved bacon drippings for flavor. Heat over medium to medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, a pinch of flour should sizzle and turn golden quickly.
6. Fry the pork chops: Fry in batches without crowding, 3–5 minutes per side for boneless chops (4–6 for bone-in) until deep golden brown and the internal temperature reaches 145°F (63°C). Adjust the heat to keep the oil around 325–350°F. Transfer cooked chops to a wire rack set over a baking sheet and hold in a warm oven (about 250°F) while you finish the rest.
7. Make the bacon gravy: Carefully pour off the frying oil, leaving about 3 tablespoons in the skillet (use reserved bacon drippings to make up the difference; add butter if needed). Sprinkle in 3 tablespoons of the seasoned flour from the dredge (or plain flour), and whisk to form a smooth paste over medium heat. Cook 1–2 minutes until lightly golden and nutty—this cooks out the raw flour taste.
8. Build the sauce: Slowly whisk in the milk, then the chicken broth, a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly, until the gravy thickens to a pourable consistency, about 3–5 minutes. Crumble in 3–4 slices of the cooked bacon. Season with plenty of black pepper and salt to taste. If it gets too thick, whisk in more broth or milk; if too thin, simmer a bit longer.
9. Rest and serve: Let the chops rest 5 minutes to keep them juicy. Plate the pork chops, spoon the bacon gravy generously over the top, and garnish with chopped parsley. Serve with mashed potatoes, green beans, or biscuits to catch every drop of that gravy.

Cook Time, Prep Time, and When Dinner’s Ready

• Prep time: About 20 minutes (includes seasoning, dredging setup, and bacon cooking).
• Cook time: 20–25 minutes (frying in batches and making the gravy).
• Rest time: 5 minutes for the chops before serving.
• Total time: Approximately 45–55 minutes.
• Servings: 4 hearty portions.

You’ll know these pork chops are ready to enjoy when their crust is richly golden, the inside measures 145°F, and the gravy coats the back of a spoon with a silky sheen. Give yourself a few extra minutes if your chops are thicker than 3/4 inch. Once the gravy is smooth and glossy, you’re only moments away from a cozy, crowd-pleasing plate.

Pro Tips for the Crispiest Chops and Creamiest Gravy

• Use a wire rack for resting and holding warm: It keeps the underside from steaming so your crust stays shatter-crisp.
• Double-dredge with a pause: Flour, egg, flour, then rest for 5 minutes. That short rest is your insurance policy against flaking crust.
• Balance drippings and neutral oil: Bacon drippings add incredible flavor, but using only drippings can burn. Mixing with neutral oil steadies the heat.
• Watch your oil temperature: Too hot, and the crust burns before the meat cooks; too low, and it gets greasy. Aim for a steady 325–350°F.
• Season smartly: Lightly season the chops, season the flour, and season the gravy. Layering seasoning gives you deep, even flavor.
• Don’t skip the simmer for gravy: A brief simmer ensures the flour is fully cooked and the texture is velvety.
• Prefer a thicker crust? Add 1 tablespoon of hot sauce to the egg mixture and a touch more cornstarch to the flour. It clings beautifully and fries up crisper.
• Add aromatics to the gravy: A pinch of dried thyme or rubbed sage adds a subtle herb note that complements the bacon.

Nutrition at a Glance

These values are approximate and will vary based on oil absorption, cut thickness, and exact ingredients. Per serving (one pork chop with bacon gravy):

• Calories: ~720
• Protein: ~42 g
• Carbohydrates: ~45 g
• Total Fat: ~38 g
• Saturated Fat: ~13 g
• Fiber: ~1 g
• Sugars: ~5 g
• Sodium: ~980 mg

If you’d like to lighten it up a bit, use boneless loin chops (trimmed), a thinner layer of gravy, and baked or air-fried sides like green beans or roasted carrots.

Questions People Often Ask

Should I use bone-in or boneless pork chops?

Both work well. Bone-in chops have a bit more flavor and stay juicy, while boneless cook a little faster and are easier to serve. Choose chops about 1/2–3/4 inch thick for the best balance of crisp crust and tender meat.

Can I make the gravy without dairy?

Yes. Use unsweetened oat milk or a similar dairy-free alternative and swap the butter for more bacon drippings or a plant-based butter. The texture will still be creamy; just simmer an extra minute to thicken. Season generously, as dairy-free milks can be slightly sweeter.

Can I bake instead of fry?

You can oven-fry for a lighter version. Set a wire rack over a sheet pan, brush or spray the coated chops with oil, and bake at 425°F for 15–20 minutes (depending on thickness), flipping once, until the crust is golden and the internal temperature reaches 145°F. The crust won’t be quite as shatteringly crisp as shallow-fried, but it’s still delicious.

Final Notes to Send You into the Kitchen

Country fried pork chops with bacon gravy is the kind of meal that brings everyone together—no fancy pretense, just full-on flavor and a little skillet magic. Each step is simple, and you’ll feel your confidence grow as the bacon sizzles, the crust crisps, and the gravy turns velvety under your whisk. Serve it family-style, pass the gravy boat around, and watch how quickly plates come back clean.

Cooking at home is a chance to create small moments of comfort and connection, and this dish does that with every bite. Whether you’re feeding friends on a chilly evening or just treating yourself to a satisfying dinner, these chops promise a cozy, memorable meal. Enjoy the process, trust your senses, and don’t forget to take a proud moment when that first forkful makes someone smile.