Pat each chop dry with a paper towel — this helps the breading adhere better.
If your chops are particularly thick, gently pound them with a meat mallet to even them out. This ensures more even cooking.
2. Set Up the Breading Station
Prepare three shallow dishes:
Dish 1: Combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
Dish 2: Beat the eggs.
Dish 3: Add breadcrumbs.
Bread the Chops:
Dredge each pork chop in the seasoned flour.
Dip into the beaten eggs.
Coat with breadcrumbs, pressing gently to ensure even coverage.
Set the breaded pork chops aside on a plate. Let them rest for 5 minutes — this allows the coating to adhere better and prevents it from falling off during frying.
3. Pan-Fry the Pork Chops
Heat the vegetable oil in a large skillet over medium heat.
When the oil is hot (shimmering but not smoking), add pork chops one or two at a time — don’t overcrowd the pan.
Fry each pork chop for 4–5 minutes per side, or until they are golden brown and reach an internal temperature of 145°F (63°C).
Remove to a plate lined with paper towels or a wire rack to drain excess oil.
4. Make the Bacon Gravy
In the same skillet (remove excess oil but leave those tasty brown bits), melt 2 tablespoons of butter over medium-low heat.
Add 2 tablespoons of flour and whisk constantly for 1–2 minutes to form a roux.
Gradually pour in the warm milk while whisking to prevent lumps.
Next
ADVERTISEMENT
