Directions

1. Marinate the Pork Chops

Place the pork chops in a shallow dish and pour the buttermilk over them. Let them sit for 30 minutes to tenderize.

2. Prepare the Dredge

In another dish, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder.

3. Fry the Chops

Heat vegetable oil in a large skillet over medium heat.
Dredge each pork chop in the flour mixture, shake off the excess, and fry for 4–5 minutes per side, or until golden and cooked through. Transfer to a plate lined with paper towels.

4. Make the Gravy

In the same skillet, cook the chopped bacon until crispy. Remove and set aside.
Add butter to the skillet and melt it. Stir in flour and cook for 1 minute, whisking constantly.
Gradually pour in the milk, whisking until smooth. Season with salt and pepper, and simmer until thickened. Stir the bacon back in.

5. Serve

Pour the warm, rich gravy over the crispy pork chops and serve immediately.

Time & Nutrition

• Prep Time: 30 minutes

• Cook Time: 20 minutes

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• Total Time: 50 minutes

• Servings: 4

• Calories: ~520 kcal per serving

Tips & Variations

• Swap pork chops with boneless chicken thighs for a poultry version.

• Add a dash of cayenne pepper to the flour for a spicy twist.

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