Fried Pork Chops Recipe

Trim and brine

Pat pork chops dry with paper towels. Lightly trim excess fat if desired. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (these amounts included in marinade ingredients).

Place chops in a shallow dish or zip-top bag. Pour buttermilk and 1 tbsp hot sauce over chops, turning to coat. Cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove chops from refrigerator to come closer to room temperature. Prepare your breading station: In a large shallow bowl or rimmed plate combine 2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1.5 tsp kosher salt and 1 tsp black pepper. Whisk to combine.

In a second bowl whisk together 1 egg and 1/2 cup whole milk until smooth (this is the wet batter). Remove chops from buttermilk, letting excess drip off but do not pat completely dry — the wet surface helps batter adhere. Dredge each chop first in the seasoned flour mixture, shaking off excess, then dip into the egg-milk mixture, then return to the flour mixture for a final coating. Press flour onto the surface so a thick, even crust forms. For an extra-crisp double-batter effect, repeat the egg-milk dip and final flour dredge once more.

Place breaded chops on a wire rack set over a sheet pan and let rest 10–15 minutes. This helps the crust adhere and reduces loss of coating in the oil.

Fill a deep heavy skillet or Dutch oven with enough neutral oil to come about 1 to 1.5 inches up the side (approximately 1.5 cups for a 10–12 inch pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and rise steadily.

Working in a single layer (do not overcrowd), carefully lower the breaded chops into the hot oil. Fry for about 4–6 minutes per side depending on thickness, turning once, until golden brown and an internal temperature at the thickest part reaches 145°F (63°C). Adjust heat to maintain oil temperature around 325–350°F so crust browns without burning. Total fry time generally 8–12 minutes.

Transfer cooked chops to a wire rack set over a sheet pan or to paper towels to drain briefly. Let rest 3–5 minutes while you make the gravy. Reserve about 1 tablespoon bacon fat and any small browned bits from the pan to flavor the gravy (see next section).

While chops fry, cook 4 slices bacon in a skillet over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving 1–2 tablespoons of bacon fat in the pan. Chop or crumble the cooked bacon and set aside (reserve 1 slice for garnish if desired).

If you have less than 1–2 tablespoons bacon fat, add 2 tablespoons unsalted butter to the pan to bring the fat to about 2–3 tablespoons total. Melt the butter/fat over medium heat, then whisk in 2 tablespoons flour. Cook the roux, whisking constantly, for 1–2 minutes until it starts to smell slightly toasty but not browned.

Gradually whisk in 2 cups whole milk, scraping the pan to incorporate any browned bits and smooth out lumps. Bring the gravy to a gentle simmer and cook, stirring frequently, until it thickens to a creamy sauce (about 5–7 minutes). If the gravy becomes too thick, whisk in up to 1/4 cup heavy cream or a splash more milk to reach desired consistency.

Stir in the reserved chopped bacon. Season gravy with freshly ground black pepper to taste and salt as needed (start with 1/4 tsp and adjust). For a classic white bacon gravy flavor, add an extra crack of black pepper. Keep gravy warm over low heat; whisk occasionally to prevent a skin from forming.

Place two fried pork chops on each plate or serving platter. Spoon a generous ladle of warm white bacon gravy over the top of the chops so it cascades over the crust.

Garnish with chopped fresh parsley and a crumble of reserved bacon if desired. Serve immediately with lemon wedges on the side and classic Southern sides (mashed potatoes, collard greens, or mac & cheese).