Southern Country Fried Pork Chops with Bacon Gravy bring that authentic down-home flavor right to your dinner table. I’ve been making this recipe for years, and it never fails to create that perfect golden crust that shatters at first bite, revealing tender, juicy meat inside.
There’s something magical about the sound of pork chops sizzling in hot oil that takes me straight back to Sunday suppers at my grandmother’s farmhouse. She’d stand at her cast-iron skillet, apron dusted with flour, creating the crispiest pork chops I’ve ever tasted. The bacon gravy would pool around mashed potatoes like liquid gold, and we’d use every last biscuit to soak up every drop. This recipe captures that same comforting magic, combining the satisfying crunch of a double-dredged coating with the smoky richness of homemade bacon gravy. Whether you’re feeding hungry family members on a busy Tuesday or creating a special weekend feast, these Southern Country Fried Pork Chops with Bacon Gravy deliver restaurant-quality results in your own kitchen. Time to get our hands floury!
What Makes This Southern Country Fried Pork Chops Recipe So Special
This isn’t just another pork chop recipe. It’s a tried-and-true method that’s been perfected through years of Sunday suppers and weeknight dinners. Coming from a Midwest kitchen where comfort food reigns supreme, I’ve learned what truly makes country fried pork chops unforgettable.
Here’s why this recipe works every time:
- Ready in just 35 minutes, perfect for those evenings when you want homemade comfort without spending hours in the kitchen
- Double-dredged coating creates extraordinary crispiness through the flour-egg-flour technique that ensures a satisfying crunch in every bite
- Homemade bacon gravy adds smoky depth by using those flavorful bacon drippings to transform simple gravy into something spectacular
- Uses bone-in chops for maximum juiciness since the bone helps the meat stay tender and adds incredible flavor
- High protein content keeps you satisfied with 40 grams of protein per serving that fuels your family properly
- Crowd-pleasing combination everyone loves as even picky eaters ask for seconds when crispy pork meets creamy gravy
I’ve made this recipe countless times for family gatherings, and it never disappoints. The key is in those simple techniques that make all the difference.
Ingredient Spotlight
Bone-in pork chops are the foundation of this recipe, and I always choose chops that are about 1 inch thick because they stay juicy during frying while developing that beautiful golden crust.
Salt, black pepper, garlic powder, and onion powder create the perfect seasoning blend that penetrates the meat and enhances every bite without overwhelming the natural pork flavor.
All-purpose flour serves double duty in this recipe, first as the coating for crispy pork chops, then as the thickener for our rich bacon gravy.
Eggs and buttermilk combine to create the binding mixture that helps that flour coating adhere perfectly, and the buttermilk adds a subtle tang that’s classic in Southern cooking.
Vegetable oil provides the neutral, high-heat frying medium necessary to achieve that restaurant-quality golden-brown crust without imparting any competing flavors.
Bacon is what transforms ordinary gravy into something extraordinary. I always use thick-cut bacon because those drippings pack more smoky, savory flavor into every spoonful of gravy.
Milk creates the creamy base for our bacon gravy, and whole milk gives you the richest, most luxurious texture, though 2% works well too.
How to Make Southern Country Fried Pork Chops with Bacon Gravy
Step 1. I always start by seasoning the pork chops generously with salt, black pepper, garlic powder, and onion powder on both sides, then let them rest at room temperature for 15 minutes so the seasonings can really penetrate the meat.
Step 2. Betty’s tip: Set up your dredging station with flour in one shallow dish and whisked eggs combined with buttermilk in another. This assembly line approach makes the coating process smooth and efficient.
Step 3. After years of making this, I’ve learned that the double-dredge technique is crucial: coat each pork chop in flour, dip in the egg mixture, then back into the flour for that extra-crispy texture we’re after.
Step 4. Heat your vegetable oil in a large skillet over medium-high heat until it shimmers. I test it by sprinkling a pinch of flour in the oil, and if it sizzles immediately, it’s ready for the pork chops.
Step 5. Carefully place the coated pork chops in the hot oil and fry for 5 to 7 minutes per side until they’re golden brown and reach an internal temperature of 145°F, then transfer them to a paper towel-lined plate.
Step 6. I’ve found that using the same skillet for the bacon creates incredible flavor. Reduce the heat to medium, add the chopped bacon, and cook until crispy, about 5 minutes.
Step 7. Remove the crispy bacon with a slotted spoon but leave those beautiful drippings in the pan. This is where the magic happens for your Southern Country Fried Pork Chops with Bacon Gravy.
Step 8. Sprinkle 2 tablespoons of flour into the bacon drippings and whisk constantly for about 1 minute until it turns lightly golden, which removes that raw flour taste and creates the perfect gravy base.
Step 9. The key I discovered is to add the milk gradually while whisking constantly. This prevents lumps and creates that smooth, creamy gravy consistency that coats the back of a spoon.
Step 10. Serve those crispy pork chops topped with the bacon gravy and reserved crispy bacon bits, and watch your family’s faces light up with every bite.
Keeping This Recipe Fresh
Store any leftover pork chops and gravy separately in airtight containers in the refrigerator for up to 3 days. I typically place the pork chops in one container and the gravy in another because this prevents the coating from getting soggy and maintains that crispy texture when you reheat. The gravy will thicken as it cools, which is completely normal.
Freezing isn’t my first choice for this recipe because the crispy coating doesn’t hold up well after thawing, but if you must freeze, wrap the cooled pork chops individually in plastic wrap, then place them in a freezer bag for up to 2 months. Betty’s freezing method works better if you freeze the chops before coating them so you can bread and fry them fresh when you’re ready to enjoy.
For the best texture, I reheat pork chops in a 350°F oven for about 10 to 15 minutes until heated through and the coating crisps up again. Warm the gravy separately in a small saucepan over medium-low heat, whisking in a splash of milk if it’s too thick. My family prefers when I avoid the microwave for the pork chops because it makes the coating soft and chewy rather than crispy.
Perfect Partners for Southern Country Fried Pork Chops
- Creamy mashed potatoes provide the classic companion that soaks up every drop of that smoky bacon gravy and provides a smooth, comforting contrast to the crispy pork
- Southern-style green beans slow-cooked with bacon and onions add a tender vegetable element that complements the richness of the fried pork chops
- Buttermilk biscuits are perfect for mopping up extra gravy and adding that authentic Southern touch to your plate
- Coleslaw with tangy dressing brings cool, crisp crunch and vinegar-based freshness to cut through the richness and provide refreshing balance
- Mac and cheese makes a crowd-pleasing favorite that turns this meal extra indulgent, especially popular with kids at family gatherings
- Corn on the cob adds a summery element and bright color to your plate while keeping things simple and delicious
- Sweet potato casserole offers a sweet counterpoint to the savory pork and creates a well-rounded Southern feast
These pairings follow classic Southern dinner traditions where you balance rich, fried main dishes with both creamy comfort sides and fresh, tangy vegetables. The goal is creating a complete plate that offers different textures and flavors in every bite.
Frequently Asked Questions
Yes, boneless pork chops work well with this recipe. Reduce the frying time to 4-5 minutes per side since they cook faster than bone-in chops. Check the internal temperature reaches 145°F.
Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. The acid creates a similar tangy flavor and helps tenderize the meat.
While baking is possible, you won’t achieve the same crispy texture. If you prefer to bake, place coated chops on a wire rack over a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through.
Southern Country Fried Pork Chops with Bacon Gravy
Ingredients
Equipment
Method
- 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.
