Season the pork chops generously with salt, black pepper, garlic powder, and onion powder on both sides. Let them rest at room temperature for 15 minutes to allow the seasonings to penetrate the meat.

Set up your dredging station: place flour in one shallow dish and whisk together eggs and buttermilk in another dish until well combined.

Dredge each pork chop in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat again in the flour. Set aside on a plate.

Heat vegetable oil in a large skillet over medium-high heat until it shimmers (test by dropping a pinch of flour, it should sizzle immediately).

Carefully place the coated pork chops in the hot oil and fry for 5 to 7 minutes per side until golden brown and the internal temperature reaches 145°F. Transfer to a paper towel-lined plate.

Reduce heat to medium and add chopped bacon to the same skillet. Cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.

Sprinkle 2 tablespoons of flour into the bacon drippings and whisk constantly for about 1 minute until lightly browned.

Gradually whisk in the milk, stirring constantly until the gravy thickens and coats the back of a spoon. Season with salt and pepper to taste.

Serve the crispy fried pork chops topped with the bacon gravy and reserved crispy bacon bits.