Step-by-step instructions

1. Soak the chops: Begin by placing the pork chops in a shallow dish and pouring buttermilk over them. Let them soak for 30 minutes to enhance juiciness.
2. Prepare the dredging mix: In a separate dish, blend together the flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Heat the skillet: In a large skillet, heat vegetable oil over medium heat.
4. Dredge the pork chops: Take the soaked pork chops, dredge them in the flour mixture, and fry for 4-5 minutes on each side until they turn a beautiful golden brown.
5. Rest the chops: Remove the chops from the skillet and let them rest on paper towels to absorb excess oil.
6. Cook the bacon: In a clean skillet, cook the chopped bacon until it’s crispy, then remove the bacon but keep the fat in the pan.
7. Make the gravy: Add butter to the bacon fat. Sprinkle in some flour and cook for about a minute, stirring constantly.
8. Create a creamy sauce: Gradually whisk in the milk, then add salt and black pepper to taste.
9. Finish with bacon: Stir in the crispy bacon bits, taste, and adjust seasoning if necessary. Spoon the gravy generously over the pork chops before serving.

Best ways to enjoy it

When serving pork chops with creamy bacon gravy, consider pairing them with creamy mashed potatoes or fluffy rice to soak up all that delicious gravy. Steamed green beans or a simple side salad can brighten the plate and add a fresh contrast to the richness of the dish. For a comforting touch, garnish with chopped fresh parsley or chives.

Storage and reheating tips

To keep your leftovers fresh, store any uneaten pork chops in an airtight container in the refrigerator for up to three days. If you plan to enjoy them later, consider freezing the cooked chops and gravy separately for up to a month. When reheating, ensure the internal temperature of the meat reaches 165°F for safe consumption. Stovetop reheating is preferred to maintain moisture.

Helpful cooking tips

To enhance your experience, here are some tips:

• For extra flavor, marinate the chops in buttermilk overnight.
• Use a meat thermometer to ensure even cooking—target a temperature of 145°F.
• If you want extra crispy chops, let the dredged chops rest for a few minutes before frying.
• Consider adding sautéed mushrooms or onions to the gravy for added depth.

Creative twists

Feeling adventurous? Here are some variations to try:

• Switch up the seasoning by adding Cajun spices for a spicy kick.
• For a smoky flavor, incorporate smoked paprika instead of regular.
• If you’re on a health kick, try using turkey bacon, and replace heavy cream with Greek yogurt in the gravy for a lighter touch.
• Experiment with herbs by infusing fresh thyme or rosemary into the gravy.

FAQs

What is the prep time for this recipe?

The total prep time is about 30 minutes, with an additional 15 minutes for cooking. For best results, allow the pork chops to soak in buttermilk for at least 30 minutes.

Can I substitute the buttermilk?

Yes, you can make your own buttermilk by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

How should I store leftover gravy?

Leftover gravy should be stored in the refrigerator in an airtight container and can last for about 3 days. You can reheat it gently over low heat on the stove, adding a splash of milk to restore its consistency.

With its delightful flavor profile and heartwarming appeal, this recipe is sure to have a permanent spot in your household rotation. Happy cooking!