Country Fried Pork with Gravy

This country fried pork with bacon gravy transforms humble ingredients into nostalgic comfort food that guarantees clean plates at my family table. The combination of crispy, seasoned pork chops smothered in rich, smoky bacon gravy creates that perfect Southern comfort dish that feels like a warm hug on a plate.

I first made this recipe when hosting my in laws for dinner and was nervous about impressing them. Now it's become their requested meal whenever they visit, which tells me everything I need to know about its crowd pleasing potential.

Ingredients

• Bone in pork chops: Provide better flavor and juiciness than boneless versions
• Buttermilk: Tenderizes the meat while adding tanginess to balance the richness
• All purpose flour: Creates that perfect golden crust when combined with the seasonings
• Paprika: Adds subtle smokiness and beautiful color to the coating
• Bacon: Forms the flavor foundation of the gravy with its rendered fat
• Whole milk: Creates the creamiest gravy texture that clings perfectly to the meat

How To Make Country Fried Pork with Bacon Gravy

Marinate the pork:

Place your pork chops in the buttermilk bath for at least 30 minutes at room temperature. This crucial step not only tenderizes the meat but also helps the seasoned flour adhere properly during cooking. For even better results let them soak overnight in the refrigerator.

Prepare the coating:

Mix the flour with all seasonings until evenly distributed. This seasoned mixture creates your flavor packed crust. Taste a tiny bit of the flour mixture to ensure proper seasoning balance before coating your precious pork chops.

Fry to perfection:

Heat your oil until shimmering but not smoking in a heavy skillet. The proper temperature ensures your chops develop that gorgeous golden crust without burning. Listen for a gentle sizzle when the meat hits the pan about 4 to 5 minutes per side until the internal temperature reaches 145°F.

Make the bacon base:

Cook your chopped bacon until perfectly crisp with enough rendered fat to flavor your gravy. Reserve both the bacon bits and fat separately as both play important roles in the final product. The bacon should be crisp enough to crumble but not burnt.

Create the roux:

Combine the bacon fat with butter and flour to form a smooth paste. Cook this mixture for a full minute to eliminate any raw flour taste. The roux should be pale blonde and smell slightly nutty when ready.

Develop the gravy:

Gradually whisk in milk in a slow, steady stream while stirring constantly to prevent lumps. Allow the mixture to simmer gently until it reaches a silky consistency that coats the back of a spoon. Fold in the crispy bacon pieces for texture and extra flavor.

Serve immediately:

Pour the hot gravy generously over the freshly fried pork chops while everything is still warm. This ensures the gravy slightly softens the crust while maintaining its integrity.

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My grandmother always insisted on using cast iron for frying the pork chops, claiming it creates the most even golden crust. After years of making this recipe in various pans, I have to agree with her wisdom. There's something about that seasoned surface that distributes heat perfectly for country fried anything.

Troubleshooting Your Gravy

Gravy making strikes fear in many home cooks, but it shouldn't. If your gravy develops lumps, simply strain it through a fine mesh sieve or blend it briefly with an immersion blender. Too thick? Add a splash more milk. Too thin? Let it simmer a bit longer or make a small amount of additional roux in a separate pan and whisk it in.

The perfect bacon gravy should be silky, not gluey, with visible bacon pieces throughout. It should coat the back of a spoon but still flow nicely when poured. Remember that gravy thickens as it cools, so it's better to err on the slightly thinner side initially.

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Suggested Sides for Country Fried Pork

This hearty Southern classic pairs beautifully with traditional sides that complement its rich flavors. Creamy mashed potatoes make an ideal bed for capturing extra gravy. For vegetable options, consider slow cooked collard greens with a splash of vinegar to cut through the richness, or buttery corn on the cob in summer months.

For a complete Southern experience, serve with flaky buttermilk biscuits for sopping up every last bit of that bacon gravy. If you're looking for something lighter, a simple vinegar based coleslaw provides refreshing contrast to the richness of the main dish.

Make Ahead and Storage Tips

Country fried pork is best enjoyed immediately after cooking, but you can prepare components ahead of time. The seasoned flour mixture can be made days in advance and stored in an airtight container. You can also marinate the pork in buttermilk overnight in the refrigerator for even more tender results.

Leftover pork chops and gravy will keep refrigerated for up to three days. Reheat the pork in a 300°F oven to maintain some crispness, and warm the gravy separately on the stovetop with a splash of fresh milk to restore its creamy consistency.

Frequently Asked Questions

→ How do you get the pork chops crispy?

Marinate the pork chops in buttermilk, coat them in seasoned flour, and fry them in hot vegetable oil until golden brown and crispy.

→ What type of bacon is best for the gravy?

Use thick-cut smoked bacon for maximum flavor in the gravy. Chop it before cooking for even crispness.

→ Can I use boneless pork chops?

Yes, boneless pork chops can be used, but bone-in chops often retain more flavor and moisture when fried.

→ How thick should the bacon gravy be?

The gravy should have a smooth and creamy consistency. Simmer it until it coats the back of a spoon without being too thick.

→ What sides pair well with this dish?

Classic Southern sides such as mashed potatoes, green beans, or cornbread complement the pork and gravy perfectly.