Ingredients
Bone-in pork chops: These have more flavor and stay juicier after frying. Look for chops with some marbling for the best taste.
Buttermilk: This gives the pork incredible tenderness and a hint of tang. Go for full-fat if possible.
All-purpose flour: The foundation for a crisp crust. Use one that feels powdery and fresh.
Salt: Essential for both flavor and keeping the pork juicy. Choose fine sea salt if you have it.
Black pepper: Adds mild heat and sharpness. Freshly cracked pepper is especially good here.
Paprika: Provides a gentle warmth and golden color. Try to get smoked paprika for more depth.
Garlic powder: Brings savory notes without too much bite. Make sure it smells fragrant and not musty.
Onion powder: For a subtle sweetness and body. Check that it is lump-free.
Vegetable oil: Neutral and perfect for frying. Pick one with a high smoke point like canola or peanut oil.
Bacon: These slices infuse the gravy with saltiness and smokiness. Look for thick-cut bacon for big flavor.
Butter: Rounds out the gravy with rich dairy notes.
Milk: Creates that creamy gravy texture. Whole milk works best but two percent is fine.
Extra flour: Used for thickening the gravy. Make sure there are no clumps.
More salt and black pepper: Adjusts the gravy seasoning. Always taste as you go.
Step-by-Step Instructions
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