Description: A hearty and comforting Southern classic, these crispy, golden-brown pork chops are dredged in seasoned flour and fried to perfection, then smothered in a decadent bacon gravy. This recipe is a surefire way to impress your family and friends with its rich flavors and satisfying textures.
Ingredients:
- 4 bone-in pork chops, about 1-inch thick
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup vegetable oil (or canola oil, for frying)
For the Bacon Gravy:
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
Step 1: Buttermilk Soak: In a shallow dish or resealable plastic bag, place the pork chops. Pour the buttermilk over them, ensuring each chop is well coated. This buttermilk soak is crucial; it tenderizes the pork chops, infusing them with a subtle tang that perfectly complements the savory breading and gravy. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. The longer the soak, the more tender and flavorful the pork chops will be.
Step 2: Seasoned Flour Mix: While the pork chops are marinating, prepare the seasoned flour. In a separate, wide, shallow dish (a pie plate works well), combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk these ingredients together thoroughly until they are evenly distributed. This seasoned flour mixture is the key to achieving that signature crispy, flavorful crust on the pork chops. The paprika adds a touch of color and smokiness, while the garlic and onion powders contribute savory depth.
Step 3: Oil Heating: Pour the vegetable oil (or canola oil) into a large, heavy-bottomed skillet. Cast iron skillets are ideal for frying because they distribute heat evenly and maintain a consistent temperature. Heat the oil over medium heat until it shimmers and a small pinch of flour flicked into the oil sizzles immediately. The oil needs to be hot enough to properly fry the pork chops without making them greasy. This typically takes about 5-7 minutes, depending on your stovetop. Be patient; waiting for the oil to reach the correct temperature is essential for achieving crispy results.
Step 4: Dredging and Frying: Remove the pork chops from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each pork chop in the seasoned flour mixture, ensuring that it is completely coated on all sides. Gently shake off any excess flour; this prevents the flour from clumping in the oil and burning. Carefully place the dredged pork chops in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy, rather than crispy, pork chops. Fry the pork chops for approximately 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork chops should reach 145°F (63°C). Use a meat thermometer to ensure accuracy. Once cooked, transfer the pork chops to a wire rack lined with paper towels to drain excess oil. This helps them maintain their crispiness.
Step 5: Bacon Gravy Creation: While the pork chops are resting, prepare the bacon gravy. In the same skillet you used to fry the pork chops, cook the chopped bacon over medium heat until it is crispy and the fat has rendered. Remove the crispy bacon from the skillet using a slotted spoon and set it aside on a paper towel-lined plate. Leave the bacon grease in the skillet; this is the foundation of the flavorful gravy. If you have more than about 2 tablespoons of bacon grease, you may want to remove some to avoid an overly greasy gravy. Add the butter to the skillet with the bacon grease and melt it over medium heat. Once the butter is melted, stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. The roux is the thickening agent for the gravy, and cooking it for a minute helps to eliminate the raw flour taste. Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. This prevents lumps from forming in the gravy. Continue whisking until the gravy is smooth. Season the gravy with salt and pepper to taste. Reduce the heat to low and simmer the gravy for 5-7 minutes, or until it has thickened to your desired consistency, stirring occasionally to prevent sticking. Stir the crispy bacon back into the gravy.
Step 6: Serve Immediately: Spoon the creamy bacon gravy generously over the fried pork chops and serve immediately. Garnish with a sprinkle of freshly chopped parsley, if desired.
Why You Will Love This Recipe:
This recipe delivers the ultimate comfort food experience. The crispy, flavorful crust of the pork chops contrasts beautifully with the tender, juicy meat inside. The bacon gravy is rich, creamy, and intensely savory, perfectly complementing the pork chops. It’s a dish that satisfies on so many levels: the satisfying crunch, the savory flavors, and the comforting warmth. Beyond the taste, this recipe is relatively straightforward, using common ingredients and simple techniques. The buttermilk soak ensures tender, juicy pork chops, and the seasoned flour mixture guarantees a crispy, flavorful crust. The bacon gravy is a showstopper, adding a layer of richness and decadence that elevates the dish to something truly special.
Serving Suggestions:
- Mashed Potatoes: A classic pairing! Creamy mashed potatoes are the perfect vessel for soaking up all that delicious bacon gravy.
- Creamy Coleslaw: The cool, creamy sweetness of coleslaw provides a refreshing contrast to the richness of the pork chops and gravy.
- Green Beans: Steamed or roasted green beans add a touch of freshness and vegetables to the meal.
- Corn on the Cob: Grilled or boiled corn on the cob is a simple and satisfying side dish that complements the Southern flavors of the meal.
- Biscuits: Warm, flaky biscuits are perfect for mopping up any leftover gravy.
Tips:
- Don’t Overcrowd the Skillet: When frying the pork chops, make sure not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy, rather than crispy, pork chops. Fry them in batches if necessary.
- Maintain Oil Temperature: Monitor the oil temperature closely. If the oil is too hot, the pork chops will brown too quickly on the outside without cooking through. If the oil is not hot enough, the pork chops will absorb too much oil and become greasy.
- Use a Meat Thermometer: To ensure that the pork chops are cooked through, use a meat thermometer to check their internal temperature. They should reach 145°F (63°C).
- Adjust Seasoning: Taste the gravy as it simmers and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch of cayenne pepper for a little heat.
- Make Ahead: The bacon can be cooked ahead of time and stored in the refrigerator until ready to use. This will save you some time when preparing the gravy.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus 30 minutes to 2 hours for marinating)
Nutritional Information (per serving, estimated):
- Calories: 650
- Protein: 45g
- Sodium: 800mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion:
Country Fried Pork Chops with Bacon Gravy is a dish that embodies Southern comfort food at its finest. With its crispy, golden-brown pork chops and rich, creamy bacon gravy, this recipe is sure to become a family favorite. The simple ingredients and straightforward techniques make it accessible to cooks of all skill levels. So gather your ingredients, fire up your skillet, and get ready to enjoy a truly unforgettable meal!
Questions and Answers:
Q1: Can I use boneless pork chops for this recipe?
A: While bone-in pork chops are recommended for their superior flavor and moisture retention, you can use boneless pork chops if preferred. However, be aware that boneless chops tend to cook faster and can dry out more easily. Reduce the cooking time accordingly and monitor them closely to prevent overcooking. The thickness of the boneless chop will also impact the cooking time.
Q2: Can I substitute the buttermilk with something else?
A: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until it thickens slightly. Alternatively, plain yogurt thinned with a little milk can also be used as a substitute.
Q3: Can I make the gravy ahead of time?
A: Yes, you can make the bacon gravy ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, gently reheat the gravy over low heat, stirring occasionally, until it is warmed through. You may need to add a little milk or broth to thin it out if it has thickened too much during storage. The texture can change slightly, so making it fresh is always the best for optimal taste.
Q4: What’s the best way to ensure the pork chops are crispy?
A: Several factors contribute to crispy pork chops. First, make sure the oil is hot enough before adding the pork chops. Second, don’t overcrowd the skillet. Third, shake off any excess flour from the pork chops before frying. Finally, place the cooked pork chops on a wire rack lined with paper towels to drain excess oil and prevent them from becoming soggy.
Q5: Can I bake the pork chops instead of frying them?
A: While frying is the traditional method for achieving a crispy crust, you can bake the pork chops if you prefer a healthier option. Preheat your oven to 400°F (200°C). Place the dredged pork chops on a baking sheet lined with parchment paper and drizzle them with a little melted butter or olive oil. Bake for 20-25 minutes, or until they are cooked through and the internal temperature reaches 145°F (63°C). The crust will not be as crispy as fried pork chops, but they will still be delicious.
