Ingredients
Scale
- 4 boneless pork chops, about 1 inch thick
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs
- 1/4 cup milk
- 1/2 cup vegetable oil, for frying
- 4 slices of bacon, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing your pork chops. Pat them dry with paper towels to ensure they fry up nice and crispy.
- In a shallow dish, combine 1 cup of flour, salt, black pepper, garlic powder, and paprika. This seasoned flour will give the pork chops their delicious crust.
- In another bowl, whisk together the eggs and milk until well combined.
- Dip each pork chop into the egg mixture, allowing any excess to drip off, then dredge in the seasoned flour, pressing lightly to adhere. Set aside on a plate.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the pork chops, cooking for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
- In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
- Add the butter to the skillet. Once melted, whisk in the remaining 2 tablespoons of flour, cooking for about 1 minute until lightly browned.
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Then, add the heavy cream, continuing to whisk until the gravy thickens, about 3-4 minutes.
- Stir the bacon back into the gravy, and season with salt and pepper to taste.
- Serve the pork chops smothered in the bacon gravy, and enjoy the taste of home-cooked comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International