Continue whisking and cooking for 3–5 minutes, or until the gravy thickens to your desired consistency.
Stir in crumbled bacon.
Season with salt and freshly cracked black pepper to taste.
5. Serve and Enjoy
Plate each pork chop and spoon a generous amount of the hot bacon gravy over the top.
Garnish with fresh chopped parsley or thyme if desired.
Serve immediately with your favorite Southern sides.
How to Prepare the Recipe (Quick Summary)
Trim and prep pork chops.
Set up a three-step breading station.
Bread pork chops in flour, egg, then breadcrumbs.
Pan-fry until crispy and golden.
In the same skillet, make a bacon-infused roux gravy.
Pour gravy over pork chops and serve hot.
Expert Tips for Success
Room Temperature Pork: Letting your pork chops rest at room temperature before cooking helps them cook more evenly and stay tender.
Breading Boost: For extra crunch, use Panko breadcrumbs or try double dipping: flour → egg → breadcrumbs → egg again → breadcrumbs again.
Avoid Overcrowding: Fry the pork chops in batches. Overcrowding the pan can reduce the temperature of the oil and lead to soggy crusts.
Check Temperature: Use an instant-read thermometer to avoid undercooked or overcooked pork. Aim for 145°F internal temp.
Deglaze if Needed: If the pan becomes dry before making the gravy, add a splash of broth or water to loosen flavorful bits stuck to the skillet.
Gravy Thickness Control: Add more milk for thinner gravy or let it cook longer for a thicker consistency.
Perfect Pairing Suggestions
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