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Letting pork chops soak in tangy buttermilk turns them wonderfully tender, while frying them up Southern-style gets the outside all crunchy and golden. You top all that off with a rich bacon gravy, and you've got a down-home meal that tastes like you made it in a cozy Southern kitchen. That buttermilk not only makes the pork soft but helps the crunchy coating really stick.
The first time I cooked these pork chops was for a Sunday meal right after I inherited my grandmother’s old cast iron pan. Every time I hear the crackle of pork sizzling and the savory smell of that bacon gravy floating through the kitchen, it brings me right back to her table.
Dreamy Ingredients
- Four bone-in pork chops—go for thicker ones with lots of marbling for juicy bites.
- Buttermilk—lets the meat get super tender and helps the coating stick well.
- All-purpose flour—mixed with spices, this turns into a tasty, crispy crust.
- Black pepper and salt—the basics for seasoning everything just right.
- Paprika—brings a pop of color and a gentle smoky taste.
- Garlic powder—makes things fragrant and tasty without overpowering the pork.
- Onion powder—twists in a little savory kick next to the garlic.
- Vegetable oil—neutral and great for frying since it can take the heat.
- Bacon—adds bold smoky flavor to the gravy.
- Unsalted butter—lets you decide how salty things get while making everything richer.
- Whole milk—gives the gravy smoothness and body.
Simple Step-by-Step
- Give Them Buttermilk Soak
- Drop pork chops into a dish, cover them with buttermilk, and be sure they’re all the way in. Let those guys hang out for half an hour at room temp. This helps break them down and adds a hint of tanginess for extra flavor later.
- Mix Up The Crunchy Coat
- Stir your flour, garlic powder, paprika, salt, onion powder, and black pepper in another dish. Get everything blended well so every bite comes out just as tasty as the rest. This spiced flour sets you up for a crunchy, flavorful finish.
- Get Oil Piping Hot
- Pour oil in a big pan—cast iron is awesome for this—and set the heat to medium. Wait until the oil gets shiny and starts moving a bit when you wiggle the pan. That’s how you know it’s time to fry, not burn.
- Fry Those Chops
- Take each chop out of the buttermilk, let the extra drip off, then press it right into your seasoned flour. Shake away extra flour and gently slip the chop into your hot pan. Cook each side about 4 or 5 minutes until they’re golden and the inside hits 145°F. Let them rest on paper towels while you finish the rest.
- Start The Bacon
- Grab a fresh pan and cook up your bacon chunks over medium. Stir them every now and then until they’re nice and crisp—usually takes 5 to 7 minutes. Move the bacon to paper towels, but save all that good bacon grease for the next step.
- Whip Up The Gravy Base
- Drop your butter into the hot bacon fat and let it melt down. Sprinkle flour in and whisk it for about a minute nonstop. This gets rid of that raw flour taste and sets you up for a smooth, rich gravy.
- Finish The Gravy
- Slowly add your milk, whisking away so lumps don’t have a chance. Salt and pepper to your liking, then let it simmer soft and thick while you whisk until it coats your spoon. Toss the crispy bacon bits in and mix so every spoonful gets some bacon.
- Time To Plate
- Set those crunchy pork chops on a plate and pour a generous scoop of steamy bacon gravy on top. That bite of crispy pork with creamy gravy is Southern comfort at its best.
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I can’t get enough of pouring that first big spoonful of bacon gravy over a freshly fried chop. That’s the moment you know dinner’s going to be special. My kids get just as wide-eyed seeing that gravy boat as I did when I was little—makes it all worth it.
Make Ahead Moves
While these pork chops really shine straight from the pan, you can definitely prep a few parts ahead to save time. Mix the spice flour a week early and stash it in a sealed container. You can cook up the bacon gravy earlier, then warm it gently before serving. Need to fry ahead? Warm pork chops back up at 300°F for 10 minutes to get some crisp back, then pour on the hot gravy before eating.
Tasty Matchups
Hearty pork and savory gravy need classic sides. Creamy mashed potatoes are perfect for soaking up all that extra sauce. Tangy coleslaw or collard greens will cut the heavy flavors with some brightness. Add in fluffy cornbread or buttery biscuits, and you won’t want to leave a drop behind. For drinks, nothing beats sweet tea, though a crisp amber beer pairs great for the grown-ups, too.
Common Fixes
Chops turning brown fast? Dial the oil heat down a notch and keep going. Super thick chops can finish in the oven at 350°F after frying to make sure they cook through but don’t burn. Gravy getting clumpy? Whisk hard or strain it before tossing your bacon back in. If it gets too thick, splash in more milk. If it’s too thin, simmer it longer or whisk in a little cornstarch and water mix.
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Common Queries
- → What's the trick to keeping the pork juicy?
Soaking the pork in buttermilk makes it soft and helps it stay moist when cooking.
- → Which skillet is ideal for frying?
A cast iron or heavy skillet works great because it keeps steady heat while frying.
- → How do I make the bacon sauce thicker?
Cook the butter and flour mixture longer before adding milk, or stir in a bit more flour if needed.
- → What’s a good frying oil choice?
Go for oils with high smoke points like canola or vegetable oil. They work best for frying.
- → Can I prepare this dish in advance?
Fresh is ideal, but you can fry the chops and make the sauce early. Rewarm the sauce on low heat and crisp the chops in the oven before serving.