Fried Pork with Gravy (Print)
Crispy pork chops paired with rich bacon gravy. Comfort on a plate in 40 minutes.
# Ingredients:
→ Pork Chops
01 -
1 cup plain flour
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1/2 cup milk
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4 pork chops, boneless, about half an inch thick
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1 teaspoon smoked paprika
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Salt and pepper as needed
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2 large eggs
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1 teaspoon garlic powder
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1/2 teaspoon cayenne pepper, optional
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1 teaspoon onion powder
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Vegetable oil, 1/2 cup, for cooking
→ Bacon Gravy
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4 slices of bacon, diced up
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A pinch of garlic powder
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2 tablespoons of plain flour
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Salt and pepper based on preference
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2 cups whole milk
# Steps:
01 -
Lay out two shallow dishes. Mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper in one. In the other, whisk milk and eggs to make an egg mixture.
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Cover each chop with the seasoned flour first, then dip in the egg mixture, and coat one more time in the flour. Let them sit for 5-10 minutes so the coating stays on better.
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Warm the oil in a big skillet on medium heat. Fry the pork chops for about 4-5 minutes on each side until they're golden and reach 145°F inside. Move them to paper towels to blot excess oil.
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In the same pan, fry diced bacon chunks until crunchy. Save 2 tablespoons of the grease, and remove the bacon bits from the pan.
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Stir flour into the hot bacon fat for about a minute. Slowly add milk while whisking until it’s smooth. Let it simmer for 3-4 minutes to thicken. Add crispy bacon back in, and season to taste with salt, pepper, and garlic powder.
# Notes:
01 -
Let the coated pork chops sit so the crust sticks better while frying.
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If the gravy feels too thick, a splash of chicken stock can loosen it.
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Serve alongside mashed potatoes, greens, or green beans.