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.