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Ingredients
Scale
- 4 boneless pork chops (about 1/2-inch thick)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup milk
- 1/2 cup vegetable oil (for frying)
- 4 slices bacon, chopped
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Combine flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper in a shallow dish.
- In another dish, whisk together eggs and milk.
- Dredge pork chops in the flour mixture, dip in egg mixture, and coat again in flour.
- Heat vegetable oil in a skillet and fry the pork chops for 4-5 minutes on each side until golden brown.
- Remove pork chops and drain on paper towels.
- In the same skillet, cook chopped bacon until crispy, then set aside.
- Leave some bacon grease, add flour to create a roux, then whisk in milk until thickened.
- Add garlic powder, salt, pepper, and crispy bacon to the gravy.
- Serve fried pork chops with gravy on top.
Notes
Use a meat thermometer to check that pork reaches 145°F (63°C).
Let fried pork chops rest for a few minutes before serving to retain moisture.
Store leftovers in airtight containers in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 9
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 23
- Cholesterol: 90