Southern comfort classic (Print Version)

# Ingredients:

→ For the Pork Chops

01 - 4 bone-in pork chops
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - ½ teaspoon paprika
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ¼ cup vegetable oil, for frying

→ For the Bacon Gravy

10 - 4 slices bacon, chopped
11 - 2 tablespoons butter
12 - 2 tablespoons all-purpose flour
13 - 1½ cups milk
14 - ½ teaspoon salt
15 - ½ teaspoon black pepper

# Instructions:

01 - Place the pork chops in a shallow dish or large bowl. Pour the buttermilk over them, turning to coat both sides. Let the pork chops soak in the buttermilk for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator. The buttermilk helps tenderize the meat and adds flavor.
02 - In a separate shallow dish or pie plate, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly with a fork or whisk to ensure all the seasonings are evenly distributed throughout the flour.
03 - Pour the vegetable oil into a large, heavy-bottomed skillet or cast iron pan. The oil should be about ¼-inch deep. Heat over medium heat until the oil reaches approximately 350°F (175°C). If you don't have a thermometer, you can test by sprinkling a small pinch of flour into the oil – it should sizzle immediately but not burn.
04 - Remove each pork chop from the buttermilk, allowing excess to drip off. Dredge the chops in the seasoned flour mixture, pressing firmly so the flour adheres well to all sides. Shake off any excess flour. Carefully place the coated pork chops in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-5 minutes per side until the coating is golden brown and crispy, and the internal temperature reaches 145°F (63°C). Transfer the fried pork chops to a plate lined with paper towels to drain excess oil.
05 - While the pork chops are resting, prepare the gravy. In a medium skillet, cook the chopped bacon over medium heat until crispy, stirring occasionally, about 5-7 minutes. Using a slotted spoon, remove the crispy bacon pieces to a paper towel-lined plate, leaving the bacon grease in the skillet.
06 - Add the butter to the bacon grease in the skillet and melt over medium heat. Once melted, sprinkle the flour into the skillet and whisk continuously to form a roux (paste). Cook the roux for about 1 minute, whisking constantly, until it turns a light golden color. This step cooks out the raw flour taste.
07 - Gradually pour in the milk while whisking vigorously to prevent lumps from forming. Continue whisking until the mixture is smooth. Bring to a gentle simmer and cook for 2-3 minutes until the gravy thickens to your desired consistency. Season with salt and black pepper, then stir in the reserved crispy bacon pieces.
08 - Place the fried pork chops on plates and generously spoon the hot bacon gravy over them. Serve immediately while the pork chops are still crispy and the gravy is hot.

# Notes:

01 - For extra flavor, you can add a few dashes of hot sauce or Worcestershire sauce to the gravy.
02 - Make sure not to flip the pork chops too frequently during frying - this helps develop a crispy crust.
03 - If your gravy becomes too thick, gradually whisk in additional milk until you reach your desired consistency.
04 - For a more rustic gravy, you can leave some of the bacon pieces whole rather than chopping them all.

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