Crispy, golden, and slathered in creamy bacon gravy, this Country Fried Pork Chops with Bacon Gravy Recipe is Southern comfort food at its finest. These chops are soaked in buttermilk, dredged in seasoned flour, and fried to crunchy perfection. But the real magic? A rich, peppery white gravy made with smoky bacon drippings and crisp crumbles. It’s a hearty, soul-satisfying dish that pairs perfectly with mashed potatoes, greens, or warm biscuits. Whether it’s Sunday supper or a weeknight craving, this dish delivers cozy, down-home flavor in every bite.
Ingredients
For the pork chops
-
4 boneless pork chops (¾–1 inch thick)
-
1 cup buttermilk
-
1 ½ cups all-purpose flour
-
1 teaspoon paprika
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon black pepper
-
½ teaspoon salt
-
Oil for frying
For the bacon gravy
-
4 slices thick-cut bacon
-
3 tablespoons bacon drippings (reserved from pan)
-
3 tablespoons all-purpose flour
-
2 cups milk
-
Salt and black pepper, to taste
Optional garnish
-
Extra bacon crumbles
-
Chopped fresh parsley
Preparation
Step 1: Marinate the pork chops
Place pork chops in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
Step 2: Prepare the seasoned flour
In a bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 3: Double dredge the pork chops
Remove pork chops from buttermilk, allowing excess to drip off. Dredge each chop in the seasoned flour, pressing firmly to coat. For extra crunch, dip the chops back into the buttermilk and dredge again in flour.
Step 4: Fry the pork chops
In a large skillet, heat about ½ inch of oil over medium-high heat until hot (about 350°F). Fry pork chops 3–4 minutes per side, or until golden brown and cooked through (internal temp of 145°F). Transfer to a paper towel-lined plate to drain.
Step 5: Make the bacon gravy
Cook bacon in a clean skillet until crisp. Remove bacon and crumble it for garnish. Reserve 3 tablespoons of the drippings in the skillet. Add 3 tablespoons flour and whisk over medium heat to form a roux, cooking for 1–2 minutes. Slowly whisk in milk and cook until thickened, about 5 minutes. Season with salt and black pepper to taste.
Step 6: Serve and garnish
Place pork chops on plates or a serving platter. Spoon bacon gravy generously over the top and garnish with extra bacon crumbles and chopped parsley. Serve hot.
Variation
-
Chicken Fried Pork Chops: Add a dash of cayenne or hot sauce to the buttermilk for spice
-
Herb Crust: Mix dried rosemary or thyme into the flour blend
-
Creamy Bacon Mushroom Gravy: Add sautéed mushrooms to the gravy for a savory twist
-
Sweet & Savory: Drizzle with a touch of honey or maple syrup for contrast
-
Gluten-Free: Use gluten-free flour for dredging and gravy
Cooking Note
-
Fry chops in batches to avoid overcrowding and soggy coating
-
Keep cooked chops warm in a 200°F oven while you finish the rest
-
Gravy thickness is adjustable—add more milk if too thick, or simmer longer to thicken
-
Let the pork rest before serving to retain juices
-
Make sure to stir gravy constantly to prevent lumps or burning
Tips
-
Pat pork chops dry before marinating for better coating adhesion
-
Use a cast iron skillet for best frying results and flavor
-
Don’t skip the double-dredge—it’s the secret to that perfect crunch
-
Store leftover gravy separately and reheat gently on the stove
-
Serve with creamy mashed potatoes, fried okra, or cornbread for the full Southern experience
Prep Time: 20 minutes (plus marinating)
Cooking Time: 25 minutes
Total Time: 45 minutes (plus marinating time)
Nutritional Information (per serving)
-
Calories: 620
-
Protein: 36g
-
Fat: 38g
-
Carbohydrates: 36g
-
Sugar: 4g
-
Sodium: 720mg
Note: May vary based on oil used and portion sizes
FAQs
Can I use bone-in pork chops?
Yes, just increase cook time by 1–2 minutes per side depending on thickness.
Can I use milk instead of buttermilk?
You can, but adding a tablespoon of vinegar or lemon juice to regular milk will give a similar tenderizing effect.
Can I bake instead of fry?
You can, but the coating won’t be as crispy. Bake at 400°F for 25–30 minutes, flipping halfway through.
What’s the best way to reheat leftovers?
Reheat pork chops in the oven at 350°F for 10–12 minutes. Reheat gravy on the stove with a splash of milk.
Can I make the gravy without bacon?
Yes—use butter or pan drippings from the pork chops and adjust seasoning to taste.
Conclusion
This Country Fried Pork Chops with Bacon Gravy Recipe is everything you want in a comfort meal—crispy, juicy pork paired with rich, savory gravy made with smoky bacon. It’s an irresistible combo that brings the warmth of the South straight to your dinner table. With crunchy golden edges and creamy, peppery sauce, this dish is perfect for cozy nights in or feeding a hungry crowd. Serve with all the fixings and enjoy a meal that’s both hearty and unforgettable.
Print
Country Fried Pork Chops with Bacon Gravy Recipe
- Total Time: 45 min
Ingredients
Ingredients
For the pork chops
-
4 boneless pork chops (¾–1 inch thick)
-
1 cup buttermilk
-
1 ½ cups all-purpose flour
-
1 teaspoon paprika
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon black pepper
-
½ teaspoon salt
-
Oil for frying
For the bacon gravy
-
4 slices thick-cut bacon
-
3 tablespoons bacon drippings (reserved from pan)
-
3 tablespoons all-purpose flour
-
2 cups milk
-
Salt and black pepper, to taste
Optional garnish
-
Extra bacon crumbles
-
Chopped fresh parsley
Instructions
Step 1: Marinate the pork chops
Place pork chops in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
Step 2: Prepare the seasoned flour
In a bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 3: Double dredge the pork chops
Remove pork chops from buttermilk, allowing excess to drip off. Dredge each chop in the seasoned flour, pressing firmly to coat. For extra crunch, dip the chops back into the buttermilk and dredge again in flour.
Step 4: Fry the pork chops
In a large skillet, heat about ½ inch of oil over medium-high heat until hot (about 350°F). Fry pork chops 3–4 minutes per side, or until golden brown and cooked through (internal temp of 145°F). Transfer to a paper towel-lined plate to drain.
Step 5: Make the bacon gravy
Cook bacon in a clean skillet until crisp. Remove bacon and crumble it for garnish. Reserve 3 tablespoons of the drippings in the skillet. Add 3 tablespoons flour and whisk over medium heat to form a roux, cooking for 1–2 minutes. Slowly whisk in milk and cook until thickened, about 5 minutes. Season with salt and black pepper to taste.
Step 6: Serve and garnish
Place pork chops on plates or a serving platter. Spoon bacon gravy generously over the top and garnish with extra bacon crumbles and chopped parsley. Serve hot.
Notes
-
Fry chops in batches to avoid overcrowding and soggy coating
-
Keep cooked chops warm in a 200°F oven while you finish the rest
-
Gravy thickness is adjustable—add more milk if too thick, or simmer longer to thicken
-
Let the pork rest before serving to retain juices
-
Make sure to stir gravy constantly to prevent lumps or burning
- Prep Time: 20 min
- Cook Time: 25min
Nutrition
- Calories: 620
- Sugar: 4 g
- Sodium: 720mg
- Fat: 38g
- Carbohydrates: 36g
- Protein: 36g