Golden, crunchy pork chops marinated in tangy buttermilk and smothered in rich, bacon-infused cream gravy. This dish is Southern comfort food at its finest — crispy, creamy, and outrageously satisfying.
🍽️ Recipe Card
Servings: 4
Prep Time: 30 minutes (plus marinating)
Cook Time: 30 minutes
Total Time: 1 hour
Dietary Tags: Comfort Food | High-Protein | Southern Classic
🧾 Ingredients
For the Pork Chops
Bone-in pork chops (about 1-inch thick)
Buttermilk (for marinating)
All-purpose flour
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Vegetable oil (for frying)
For the Bacon Gravy
Thick-cut bacon, chopped
Unsalted butter
All-purpose flour
Whole milk
Salt
Black pepper
👨🍳 Instructions
Marinate the Pork Chops
Place pork chops in a shallow dish and pour buttermilk over them to fully coat. Let sit for 30 minutes at room temperature.
Prepare the Coating
In a second dish, mix flour, salt, pepper, paprika, garlic powder, and onion powder. This is your seasoned dredge.
Fry the Pork Chops
Heat oil in a large skillet over medium heat until shimmering. Dredge each pork chop in the flour mixture, then fry for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Cook the Bacon
In a clean skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
Make the Roux
Add butter to the bacon fat. Once melted, stir in flour and cook for 1 minute, stirring constantly, to make a roux.
Whisk the Gravy
Gradually whisk in milk until smooth. Simmer for several minutes, stirring, until thickened. Season with salt and pepper, then stir in crispy bacon bits.
Serve It Up
Ladle warm bacon gravy over fried pork chops and serve immediately with your favorite sides.
💡 Quick Notes & Tips
Buttermilk tenderizes and infuses chops with subtle tang — don’t skip this step.
Ensure oil is hot but not smoking — around 350°F (175°C) is ideal for frying.
Always let excess buttermilk and flour shake off before frying for a crisp, even coating.
Use a cast iron skillet if you can — it holds heat well and helps get that perfect crust.
📸 Brief Introduction
If you’ve never had pork chops with gravy before, this is the one to start with. The buttermilk soak ensures ultra-tender meat, while the seasoned flour crust fries up crackly and golden. And that bacon gravy? It’s the star — smoky, creamy, and deeply comforting. This dish belongs on your dinner table when only a plate of pure Southern soul will do.
👣 Step-by-Step Cooking Guide
🔪 1. Buttermilk Soak
Marinate chops in buttermilk for 30 minutes at room temp. It’s the secret to tenderness and that nostalgic Southern tang.
Tip: You can also marinate for up to 8 hours in the fridge for even more flavor.
🍳 2. Dredge & Fry
Shake off excess buttermilk, dredge thoroughly in seasoned flour, and fry in shimmering oil until crispy and golden.
Tip: Don’t overcrowd the pan — cook in batches if needed.
🥓 3. Bacon First, Gravy Follows
Render bacon until crisp. Set aside, but don’t touch that bacon fat — it’s going to flavor your gravy.
Add butter to the pan, then flour to form a roux. Cook for 1 minute, then slowly whisk in milk. Simmer and stir until it thickens, then stir in your bacon.
Troubleshooting: If your gravy’s too thick, whisk in a splash of warm milk. Too thin? Simmer it a bit longer.
🧂 Ingredient Details & Substitutions
🥩 Pork Chop Tips
Use bone-in chops for best flavor and juiciness.
1-inch thickness gives you a great crust without overcooking.
🥛 Buttermilk Note
Adds tenderness and flavor.
No buttermilk? Use 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes.
🥓 Bacon Matters
Thick-cut gives texture and richness.
Swap in turkey bacon or pancetta if preferred.
🍽️ Variations & Serving Suggestions
🔁 Flavor Twists
Add a pinch of cayenne to the flour for extra kick.
Mix chopped fresh herbs into the gravy for brightness (parsley, thyme).
🥗 Serving Ideas
Mashed potatoes or creamy grits are perfect with that bacon gravy.
Southern-style green beans or biscuits make great sides.
🍷 Pairings
Iced tea or a cold lager is classic.
For wine: try a chilled Chardonnay or a light Pinot Noir.
🧊 Storage & Make-Ahead Tips
🧺 Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Keep gravy and pork separate to maintain crispness.
❄️ Freezing
Fried pork chops freeze well. Cool fully, wrap tightly, and freeze for up to 2 months.
Reheat in oven at 375°F until warmed through and crispy.
🔥 Reheating
Oven or air fryer preferred for chops.
Reheat gravy gently on stovetop, whisking as needed.
🧮 Nutrition (Per Serving Estimate)
Calories: ~530 kcal
Protein: 35g
Carbs: 20g
Fat: 35g
Fiber: 1g
Allergens: Dairy, Gluten (substitutions available)
Gluten-Free Option: Use GF flour in dredge and roux.
❓ Frequently Asked Questions
Q: Can I use boneless pork chops?
A: Yes, but reduce cook time slightly — they’ll cook faster.
Q: Can I bake instead of fry?
A: You can oven-fry at 400°F with a light spray of oil, but you’ll sacrifice some crispiness.
Q: Can I make the gravy ahead?
A: Definitely — store separately and reheat gently, adding milk if needed to loosen.
Q: Is there a lighter version?
A: For a lighter dish, pan-sear the chops in less oil and skip the roux in the gravy — use cornstarch instead.
🧡 Personal Note
This recipe is straight from my Southern kitchen. It’s the meal I make when I want to bring people together or treat myself after a long week. The crisp pork, the rich gravy, and that unmistakable bacon flavor — it’s comfort food that hugs you back.
👉 If you give this a try, I’d love to hear how it turned out. Share your version or drop a comment with your twist!