Ingredients
The key to this dish lies in selecting the right ingredients—fresh, quality pork chops and good bacon make all the difference. Over the years, I’ve learned to trust my local butcher and farmer’s market for the freshest cuts, but if you’re short on time, well-trimmed pork chops from the supermarket work just fine. Using thick-cut bacon elevates the gravy, giving it that smoky punch that makes this recipe truly memorable.
- 4 bone-in pork chops (about 1-inch thick)
- 1 cup all-purpose flour, plus extra for dredging
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 6 slices thick-cut bacon
- 2 cups whole milk
- 1/2 teaspoon cayenne pepper (optional, for a subtle kick)
- Vegetable oil or canola oil, for frying
If you prefer a lighter gravy, you can swap whole milk for 2% or oat milk for a dairy-free option. For the pork, boneless chops work, but bone-in keeps the meat juicier during frying.
Instructions
- Start by patting the pork chops dry with paper towels. Season both sides with half the salt and pepper.
- In a shallow bowl, combine the flour, garlic powder, smoked paprika, and remaining salt and pepper. Dredge each pork chop in the flour mixture, shaking off excess.
- Heat about 1/2 inch of oil in a large skillet over medium heat. Fry the pork chops for about 4-5 minutes per side until golden brown and cooked through. Remove and set aside on a wire rack to keep crisp.
- In the same skillet, add the bacon slices and cook until crispy. Remove bacon and drain on paper towels, reserving the bacon fat in the skillet.
- Reduce heat to medium-low. Whisk 1/4 cup of the reserved flour from earlier into the bacon fat to create a roux. Cook for about 2 minutes, whisking constantly until golden and fragrant.
- Slowly whisk in the milk, ensuring no lumps form. Simmer gently until the gravy thickens, about 5-7 minutes. Crumble the cooked bacon into the gravy and stir in cayenne pepper if using.
- Serve the pork chops smothered in bacon gravy. Enjoy with your favorite sides.
One little trick I picked up in those hectic restaurant kitchens was to keep the heat steady and not rush the gravy—it develops a silky texture that way. And trust me, that bacon flavor really sings when you let it simmer gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
