Country Fried Pork Bacon Gravy

This hearty country fried pork with bacon gravy brings authentic Southern comfort to your dinner table. The crispy, seasoned pork chops smothered in rich, savory bacon gravy create a meal that satisfies soul-deep cravings for home-style cooking.

I discovered this recipe during a visit to my grandmother's home in Georgia. After watching her prepare it countless times, I finally mastered her technique of achieving that perfect golden crust while keeping the meat juicy inside.

Ingredients

• Bone-in pork chops: Provide more flavor than boneless cuts and help keep the meat juicy during frying
• Buttermilk: Tenderizes the pork while adding tanginess that balances the rich gravy
• Seasoned flour: Creates that signature crispy coating every Southern cook aims for
• Bacon: Adds smoky depth to the gravy that elevates this dish beyond ordinary country gravy
• Whole milk: Creates the perfect creamy consistency for the gravy

How To Make Country Fried Pork with Bacon Gravy

Marinate the pork:

Soak pork chops in buttermilk for 30 minutes at room temperature. This step is crucial for tenderizing the meat and helping the seasoned flour adhere properly to create that perfect crispy crust.

Prepare the seasoned flour:

Combine flour with salt, black pepper, paprika, garlic powder, and onion powder in a shallow dish. This carefully balanced blend of spices gives your pork chops that signature Southern flavor profile without overpowering the meat.

Fry the pork chops:

Heat vegetable oil until shimmering, then dredge the buttermilk-soaked chops in seasoned flour. Fry for 4-5 minutes per side until deeply golden brown with a satisfying crunch. The trick is maintaining medium heat to cook the pork through without burning the coating.

Prepare the bacon base:

Cook chopped bacon until perfectly crisp, then set aside while retaining all the flavorful rendered fat in the pan. These bacon bits will add texture and concentrated flavor pockets throughout your gravy.

Create the roux:

Add butter to the bacon fat and stir in flour. Cook for exactly one minute while stirring constantly. This step builds the foundation of your gravy, cooking out the raw flour taste while preserving the bacon essence.

Develop the gravy:

Gradually whisk in milk until completely smooth, then season and simmer until the gravy reaches a silky, coating consistency. Add the crispy bacon back in for texture and intensified flavor throughout.

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My family goes completely silent when this dish hits the table every Sunday dinner. The combination of crispy, seasoned pork with that velvety bacon gravy creates an experience that brings everyone together in appreciation of good, soulful cooking.

Perfect Pork Selection

For truly exceptional country fried pork, choose bone-in pork loin chops that are about 1-inch thick. This thickness allows them to develop a substantial crust while remaining tender inside. Look for chops with a small fat cap around the edge, which renders during cooking and adds flavor. If possible, source heritage breed pork from a local farmer for noticeably improved flavor and texture.

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Make-Ahead Options

This country fried pork can be prepared in stages when serving a larger group. The seasoned flour mixture can be made up to two days ahead and stored in an airtight container. You can even fry the pork chops up to two hours before serving and keep them warm in a 200°F oven on a wire rack over a baking sheet. The gravy reheats beautifully over low heat with a splash of additional milk to adjust consistency if it thickens too much upon standing.

Serving Suggestions

Country fried pork with bacon gravy pairs beautifully with classic Southern sides. Serve alongside fluffy mashed potatoes that create the perfect landing spot for extra gravy. Bright, tangy collard greens or green beans provide necessary contrast to the richness of the dish. For a complete comfort meal, add buttermilk biscuits to soak up every last bit of that bacon gravy. This hearty dinner is perfect for Sunday suppers or special family gatherings.

Troubleshooting Gravy

Creating silky smooth gravy requires attention to detail. If lumps form while adding milk, vigorously whisk until smooth or strain through a fine mesh sieve. Should your gravy become too thick, add milk one tablespoon at a time while whisking. If too thin, continue simmering until it reaches your desired consistency. Remember that gravy thickens slightly as it cools, so aim for a consistency just slightly thinner than your final goal.

Frequently Asked Questions

→ How do I ensure pork chops stay crispy?

Make sure to fully dredge the pork chops in seasoned flour and shake off excess buttermilk before frying. Additionally, use a skillet with enough oil and keep the temperature consistent at medium heat.

→ Can I use boneless pork chops?

Yes, you can use boneless pork chops, though bone-in chops provide extra flavor and stay juicier during cooking.

→ What can I serve with this dish?

This dish pairs well with mashed potatoes, steamed vegetables, or fluffy biscuits to soak up the bacon gravy.

→ How can I thicken the gravy?

If the gravy is too thin, simmer it for a few more minutes while stirring, or whisk in a small amount of flour dissolved in cold milk to thicken it.

→ Can I make the gravy ahead of time?

Yes, you can prepare the bacon gravy ahead of time. Reheat over low heat and add a splash of milk if it becomes too thick while reheating.