Ingredients
For the Pork Chops:
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4 bone-in pork chops (about ¾ inch thick)
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1 cup all-purpose flour
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
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2 large eggs
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¼ cup milk
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Vegetable oil, for frying
For the Bacon Gravy:
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4 slices bacon, chopped
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3 tablespoons all-purpose flour
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2 cups milk (whole or 2%)
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Salt and pepper, to taste
Instructions
1. Prep the Pork Chops:
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In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
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In another bowl, whisk eggs and milk.
2. Coat the Pork Chops:
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Dip each pork chop into the egg mixture, then dredge in the seasoned flour. Repeat for a thicker crust if desired.
3. Fry the Pork Chops:
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Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
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Fry pork chops 4–5 minutes per side, or until golden brown and cooked through (internal temp 145°F). Remove and drain on paper towels.
4. Make the Bacon Gravy:
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In the same skillet, cook chopped bacon until crispy. Remove bacon bits and set aside, leaving drippings in the pan.
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Sprinkle flour into the bacon drippings and whisk constantly for 1–2 minutes to form a roux.
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Gradually whisk in milk, scraping up browned bits from the pan. Cook, stirring frequently, until gravy thickens (about 5 minutes).
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Stir in cooked bacon bits. Season with salt and pepper to taste.
5. Serve:
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Plate pork chops and generously spoon bacon gravy over the top. Serve with mashed potatoes or your favorite sides!