Country fried pork bacon has this magical way of transforming a simple meal into a comforting hug. I remember my Grandma Clara making this every Sunday morning, the sizzle of the pork and the rich aroma of bacon filling our little farmhouse. It wasn’t just breakfast; it was an event. The way the crispy pork chop, coated in that savory flour, met the velvety, bacon-infused gravy was pure bliss. Now, I get to share that same joy with my family, and honestly, learning how to make country fried pork bacon has been one of my favorite kitchen discoveries. Let’s get cooking!
Why You’ll Love This Country Fried Pork Bacon
You’ll adore this recipe because it hits all the right notes. Get ready for:
- Incredible flavor: A symphony of savory pork and rich, bacon gravy.
- Quick prep: Ready in under an hour, perfect for busy weeknights.
- Budget-friendly: Uses common, affordable ingredients.
- Family favorite: Guaranteed to please even the pickiest eaters.
- Perfectly Crispy Country Bacon: Achieve that satisfying crunch every time.
- Tender, juicy pork: The buttermilk marinade ensures moistness.
- Ultimate comfort food: Pure Southern indulgence in every bite.
- Amazing Crispy Country Bacon texture: The gravy complements the crispiness beautifully.
Ingredients for Country Fried Pork Bacon
Gather these essentials for an authentic Southern style fried pork bacon experience. The star is, of course, the pork chops, but don’t underestimate the power of quality bacon to make our gravy sing!
- 4 bone-in pork chops – about 1-inch thick
- 1 cup buttermilk – for tenderizing and creating a crispy coating
- 1 cup all-purpose flour – the base for our delicious crust
- 1 teaspoon salt – enhances all the flavors
- ½ teaspoon black pepper – for a little kick
- ½ teaspoon paprika – adds color and a hint of smokiness
- ½ teaspoon garlic powder – essential savory flavor
- ½ teaspoon onion powder – complements the garlic
- ¼ cup vegetable oil – for that perfect golden fry
- 4 slices bacon, chopped – the heart of our amazing gravy
- 2 tablespoons unsalted butter – adds richness to the gravy
- 2 tablespoons all-purpose flour – to thicken our gravy
- 1 ½ cups whole milk – creates a creamy, velvety gravy
- ½ teaspoon salt – for seasoning the gravy
- ½ teaspoon black pepper – to finish the gravy
How to Make Country Fried Pork Bacon
Let’s get this deliciousness started! Follow these simple steps for a truly authentic taste of Southern cooking.
- Step 1: First things first, preheat your oven to 350°F (175°C). While that’s warming up, pour the 1 cup buttermilk over your 4 bone-in pork chops in a shallow dish. Make sure they’re all nicely coated, then let them marinate for at least 30 minutes to get super tender.
- Step 2: In another shallow dish, whisk together 1 cup all-purpose flour with 1 teaspoon salt, ½ teaspoon black pepper, paprika, garlic powder, and onion powder. This seasoned flour is key to that golden, crispy crust.
- Step 3: Take each pork chop out of the buttermilk, letting any extra drip off, and then give it a good, thorough dredge in the seasoned flour. Press gently to make sure it’s coated all over.
- Step 4: Heat ¼ cup vegetable oil in a large, heavy skillet over medium-high heat. You’ll know it’s ready when the oil is shimmering – not smoking, just shimmering!
- Step 5: Carefully place the floured pork chops into the hot oil. Fry them for about 4-5 minutes on each side until they are a beautiful golden brown and cooked all the way through. This is where the magic happens, creating a perfect crust.
- Step 6: Once they’re perfectly fried, transfer the pork chops to a wire rack set over paper towels to drain off any excess oil. Letting them rest is crucial.
- Step 7: Now for the gravy! In the same skillet, add your 4 slices bacon, chopped. Cook them over medium heat until they’re nice and crispy, which usually takes about 5-6 minutes.
- Step 8: Using a slotted spoon, scoop out the crispy bacon pieces, leaving about 2 tablespoons of bacon fat in the skillet. This fat is liquid gold for flavor!
- Step 9: Add 2 tablespoons unsalted butter to the bacon fat and melt it over medium heat.
- Step 10: Sprinkle in the remaining 2 tablespoons all-purpose flour and whisk constantly for about 2-3 minutes. You’re making a roux, and cooking it this long helps get rid of any raw flour taste, just like in a good country fried pork belly recipe.
- Step 11: Slowly pour in the 1 ½ cups whole milk while whisking continuously. Keep whisking to ensure a smooth, creamy gravy without any lumps – this is essential for a perfect country fried pork belly recipe.
- Step 12: Bring the gravy to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon.
- Step 13: Season the gravy with ½ teaspoon salt and ½ teaspoon black pepper.
- Step 14: Stir the reserved crispy bacon pieces back into the luscious gravy.
- Step 15: Give the gravy a final taste and adjust seasonings if needed.
- Step 16: Plate your beautifully fried pork chops and generously ladle that warm, smoky bacon gravy over the top. Serve immediately for the best experience of this amazing country fried pork belly recipe.
Pro Tips for the Best Country Fried Pork Bacon
Want to elevate your country fried pork bacon game? Try these tried-and-true tips for guaranteed success. They’ve helped me achieve that perfect crispy exterior and tender interior every single time.
- For an extra-crispy coating, try a double dredge: buttermilk, then flour, then back into the buttermilk, and finally into the flour again.
- Don’t overcrowd the skillet when frying the pork chops; fry in batches if necessary to maintain oil temperature and ensure even browning.
- Ensure your bacon is cooked until truly crispy before removing it from the pan; this adds wonderful texture to the gravy.
- Allow the fried pork chops to rest for a few minutes before smothering them in gravy to keep that delicious crust intact.
What’s the secret to perfect Country Fried Pork Bacon?
The real secret to the best country fried pork bacon recipe lies in the buttermilk soak for tenderizing and the well-seasoned flour dredge for that signature crispiness. Don’t rush these steps! For more tips on achieving perfect textures, you might find resources on proper cooking techniques helpful.
Can I make Country Fried Pork Bacon ahead of time?
You can marinate the pork chops in buttermilk up to 24 hours in advance and store them covered in the refrigerator. However, for the best crispy texture, I recommend frying and making the gravy just before serving.
How do I avoid common mistakes with Country Fried Pork Bacon?
Avoid soggy crust by ensuring your oil is hot enough and not overcrowding the pan. Also, make sure to cook your roux for the gravy long enough to avoid a raw flour taste. Learning about making a good roux is a fundamental cooking skill, and you can find great guides on culinary basics.
Best Ways to Serve Country Fried Pork Bacon
This dish is pure Southern comfort, so it pairs beautifully with classic comfort food sides. Imagine your perfectly fried pork chops, smothered in that rich, smoky bacon gravy. It’s absolutely divine served alongside creamy mashed potatoes or fluffy biscuits to soak up every last drop of that amazing gravy. For a complete meal, I love adding a side of collard greens or a simple coleslaw for a bit of freshness. This hearty country fried pork is truly a centerpiece, making any meal feel special.
Nutrition Facts for Country Fried Pork Bacon
Here’s a breakdown of the estimated nutritional information per serving of this delicious dish, which includes one pork chop and a generous portion of gravy. It’s a hearty meal that truly satisfies!
- Calories: 550
- Fat: 34g
- Saturated Fat: 11g
- Protein: 36g
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 1g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Country Fried Pork Bacon
Even though this country fried pork bacon is best enjoyed fresh, I’ve found that leftovers are still incredibly tasty. Once it’s cooled completely, store the pork chops and gravy separately in airtight containers in the refrigerator. They should stay fresh for about 3 to 4 days. If you want to keep this old fashioned fried pork bacon longer, you can freeze it for up to 3 months. Place cooled pork chops in freezer bags, and freeze the gravy in smaller containers. To reheat, I recommend gently warming the gravy on the stovetop over low heat, stirring occasionally. For the pork chops, placing them in a single layer on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes usually does the trick to bring back some of that crispy goodness without drying them out.
Frequently Asked Questions About Country Fried Pork Bacon
What is country fried pork bacon?
Country fried pork bacon is a beloved Southern dish featuring crispy, pan-fried pork chops served with a rich, creamy gravy infused with the savory flavor of bacon. It’s the ultimate comfort food, combining tender, juicy pork with a perfectly golden crust and a decadent sauce. It’s a true taste of Southern hospitality.
Why is country fried pork bacon popular?
Its immense popularity stems from its incredible flavor profile – that perfect balance of savory, crispy, and creamy. It’s a hearty, satisfying meal that feels both rustic and indulgent. Plus, it’s a budget-friendly way to create a truly memorable and comforting dining experience, making it a staple in Southern cuisine.
Can I use pork belly instead of pork chops?
While this recipe is specifically for pork chops, a country fried pork belly recipe is also delicious! Pork belly would offer a richer, fattier flavor and a different texture. You’d likely need to adjust the cooking time and method slightly, as pork belly can be more forgiving and doesn’t dry out as easily as leaner pork chops.
What are the best seasonings for country fried pork bacon?
For this dish, a classic blend of salt, pepper, paprika, garlic powder, and onion powder works wonders to enhance the natural flavors of the pork and create a delicious crust. These seasonings provide a savory base that complements the rich bacon gravy beautifully, making it an authentic country fried pork bacon experience.
Variations of Country Fried Pork Bacon You Can Try
While this classic recipe is amazing, there are so many fun ways to switch up your country fried pork bacon! I love experimenting with different flavors and methods to keep things exciting.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the buttermilk marinade or the flour dredge for a little heat.
- Herb Infusion: Finely chop fresh rosemary or thyme and mix them into the flour for a fragrant twist.
- Smoked Flavor: If you love smoky notes, try using smoked pork bacon country fried style. You can even add a little smoked paprika to the flour dredge for an extra layer of smoky deliciousness.
- Air Fryer Method: For a lighter option, try air frying the coated pork chops at 375°F (190°C) for about 15-20 minutes, flipping halfway. You can still make the bacon gravy on the stovetop as usual!
Country Fried Pork Bacon: Amazing 1-Hour Meal
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Golden, crispy pork chops bathed in a velvety bacon-infused gravy create the ultimate Southern comfort experience. This country fried pork with bacon gravy delivers that perfect balance of crunchy exterior and tender meat that Southern cooking is celebrated for.
Ingredients
- 4 bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup vegetable oil
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pour buttermilk over the pork chops in a shallow dish, turning to coat completely. Allow them to marinate for at least 30 minutes.
- Mix 1 cup flour with 1 teaspoon salt, ½ teaspoon black pepper, paprika, garlic powder, and onion powder in a shallow dish.
- Remove each pork chop from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.
- Heat vegetable oil in a large, heavy skillet over medium-high heat until shimmering.
- Fry the pork chops for 4-5 minutes per side until golden brown and cooked through.
- Transfer to a wire rack set over paper towels to drain.
- While the chops rest, cook the chopped bacon in the same skillet until crispy, about 5-6 minutes.
- Remove bacon with a slotted spoon, leaving about 2 tablespoons of bacon fat in the pan.
- Add butter to the bacon fat and melt over medium heat.
- Sprinkle in 2 tablespoons flour and whisk constantly for 2-3 minutes until it forms a smooth, golden roux.
- Gradually pour in the milk while whisking continuously to prevent lumps.
- Bring the gravy to a gentle simmer and cook for 3-5 minutes until thickened enough to coat the back of a spoon.
- Season with ½ teaspoon each of salt and pepper.
- Stir the crispy bacon pieces back into the gravy.
- Taste and adjust seasoning if needed.
- Place the crispy pork chops on plates and generously ladle the warm bacon gravy over top. Serve immediately.
Notes
- For the most tender results, marinate pork chops overnight in buttermilk.
- A double dredge in buttermilk and flour creates extra-crispy edges.
- Ensure oil is shimmering but not smoking for proper frying. Cook roux for 2-3 minutes to eliminate raw flour taste.
- Add milk to the roux gradually while whisking to prevent lumps.
- Let fried chops rest for 3-5 minutes before serving to allow juices to redistribute.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg