Country Fried Pork Chops with Bacon Gravy

Presented by Phylicia Robinson

Ingredients:

For the Pork Chops:

4 bone-in pork chops (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1/4 cup milk

Vegetable oil (for frying)

For the Bacon Gravy:

4 slices bacon, chopped

3 tablespoons bacon grease (from cooked bacon)

3 tablespoons all-purpose flour

2 cups whole milk

Salt and pepper to taste

Instructions

Prepare the Pork Chops:

In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.

In another bowl, whisk together the eggs and milk.

Dredge each pork chop in the flour mixture, then dip into the egg mixture, and dredge again in the flour mixture.

Fry the Pork Chops:

Heat vegetable oil in a large skillet over medium-high heat (about 1/4 inch deep).

Fry the pork chops for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F).

Remove and set on a plate lined with paper towels to drain.

Make the Bacon Gravy:

In the same skillet, cook the chopped bacon until crispy. Remove bacon and set aside, reserving 3 tablespoons of the bacon grease.

Stir in the flour to make a roux, cooking for 1-2 minutes.

Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a simmer, cooking until thickened, about 3-4 minutes. Season with salt and pepper.

Stir the cooked bacon into the gravy.

Serve:

Pour the warm bacon gravy over the fried pork chops and enjoy! Serve with mashed potatoes or a side of your choice for a full Southern experience.