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After a soak in tangy buttermilk, these Southern-style pork chops fry up crisp and golden, then get smothered in a rich bacon gravy that tastes like pure comfort. Buttermilk gets the meat extra juicy and the seasoned coat gives the classic crunch you’ve been dreaming about.
I whipped up these pork chops the first Sunday after I inherited my grandma’s cast iron pan. That smoky sizzle and the smell of bacon gravy bubbling take me right back to her old-school kitchen each time I cook them.
Irresistible Ingredients
- Bone-in pork chops, four total—pick ones with a bit of fat for the best juicy bite.
- Buttermilk—this helps soften up the chops and makes the seasoning stick well.
- Flour (all-purpose)—gets that perfect crunchy coating when you fry it up with seasonings.
- Paprika—gives the outside a pretty color and just a pinch of smoky flavor.
- Garlic powder—brings tasty depth, but won’t overpower your pork.
- Salt and black pepper—classic seasonings that tie everything together.
- Onion powder—adds a savory kick to the crust.
- Vegetable oil—has a high smoke point, so it’s ideal for frying without adding any flavor of its own.
- Bacon—kicks up the gravy with loads of smoky depth.
- Butter (unsalted)—lets you balance the salt while making things richer.
- Whole milk—makes the gravy thick and silky.
Simple Step-by-Step Directions
- Marinate The Chops
- Toss your chops in a shallow bowl, pour on the buttermilk, and make sure they’re completely covered. Let them chill out and soak up flavor for at least 30 minutes right on the counter. That’s going to soften the meat and bring a gentle tang!
- Prepare The Coating
- Mix your flour with paprika, onion powder, salt, pepper, and garlic powder in another dish. Stir it all up for even flavor all around—this blend is what makes the outside extra tasty and crisp.
- Heat Your Oil
- Add your veggie oil to a big, sturdy pan (cast iron is awesome for this) and warm it on medium until you see ripples and barely any smoke. Getting the oil at just the right heat means you’ll get crunch without burning anything.
- Fry The Pork Chops
- Take the chops out of the buttermilk one at a time, let any excess drip off, then dunk them in your flavorful flour mixture. Dust off the extra, set in the hot oil, and cook each side around 4 to 5 minutes till crispy and deep golden (and 145°F inside). Move them to a paper towel-lined plate when they’re done.
- Cook The Bacon
- Using a clean pan, toss in chopped bacon and cook on medium, giving it a stir now and then until the pieces are crisp and have released their fat. Should take you about 5 to 7 minutes. Scoop out the bacon and keep the delicious fat in there for the gravy.
- Make The Roux
- Drop butter into the same skillet with bacon fat. Once melted, add flour and whisk the mix constantly for a full minute to get rid of that raw flour flavor—it’s the base for your awesome gravy.
- Create The Gravy
- Pour in the milk slowly, whisking the whole time so you don’t get any lumps. Add pepper and salt, then keep gently simmering and stirring until it’s thick enough to stick to your spoon. Toss in the bacon last to spread those salty bits through the gravy.
- Serve With Love
- Put your hot, crunchy pork chops on plates and spoon that bacon gravy right over the top. That mix of crisp and creamy is what Southern comfort food is all about.
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The part I love most is that magic moment when you pour bacon gravy over a golden fried pork chop. It’s the cue that supper’s about to turn into something special. My kids’ eyes light up every time, just like I did as a kid watching my folks serve up dinner.
Make-Ahead Moves
You’ll get the best flavor right from the pan, but you can prep a few things to make dinnertime run smoother. Mix up the seasoned flour up to a week in advance and stash it in a sealed jar. Make bacon gravy in the morning and reheat gently that night. If you have to fry your chops before dinner, use a 300°F oven for 10 minutes to bring back some crunch, then finish with fresh, hot gravy on the side.
Awesome Pairings
These savory pork chops work perfectly with old-school Southern sides. Creamy mashed potatoes are just right for soaking up leftover gravy. Try bright collard greens or a zippy slaw for a pop of freshness. Put some biscuits or cornbread on the plate if you want to get every drop of gravy. Sweet tea is classic but a light ale makes a fun grown-up drink with these flavors.
Simple Fixes
If your chops start browning way too fast, turn the heat down a bit and let them finish cooking slower. If your chops are pretty thick, stick them in a 350°F oven after browning so the middle cooks through without burning the outside. Got lumps in your gravy? Grab a whisk and go to town or pour it through a fine strainer before you stir bacon in. Gravy too thick? Splash in some milk. Too thin? Let it cook down a bit or stir in a cornstarch-and-water mix.
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Common Queries
- → What makes the pork chops so tender?
Soaking the pork chops in buttermilk softens them and keeps them juicy during frying.
- → What kind of pan should I use for frying?
Go for a heavy, cast iron skillet or any thick-bottomed pan. It heats evenly, which makes frying easier.
- → How can I get the gravy to be thicker?
If you'd like your gravy a bit thicker, cook the flour in butter a little longer or whisk in extra flour while it cooks.
- → What’s the best oil for frying this dish?
A neutral oil like vegetable or canola oil works well because it can handle high temperatures without a strong flavor.
- → Can I prep this meal early?
This is best freshly made, but you can prepare the gravy and chops ahead of time. Gently reheat the gravy, and crisp the chops in the oven before serving.