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crispy fried pork chops w/bacon onion gravy

(14 ratings)
Blue Ribbon Recipe by
Diane Atherton

We love crispy fried pork over most cuts of meat. The gravy put this dish over the top! And the Panko bread crumbs put the crisp in the chops that I love so much. Comfort food at its best! Thin cut pork chops or other cuts of meat like cube steak or chicken breast would also be wonderful with the bacon onion gravy. Bacon is good with just about everything...right?? Excellent served over buttered egg noodles, however, I'm positive it would be just as tasty over mashed potatoes, rice, or your choice of pasta. Hope you enjoy!

Blue Ribbon Recipe

The breading on these fried pork chops is what makes this recipe. They are crispy and full of flavor. The pork chops are tender and juicy with the perfect crunch in each bite. Don't skimp on the bacon gravy. Creamy and smooth with a smoky flavor, it's a must. We opted to serve these pan-fried pork chops with mashed potatoes. Egg noodles or rice would be tasty too.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 2 to 6
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For crispy fried pork chops w/bacon onion gravy

  • 2 - 4
    boneless pork loin chops
  • 1 c
    all-purpose flour
  • salt and pepper, to taste
  • all-purpose seasoning (I use Everglades), to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 - 3
  • 2 Tbsp
  • 1 1/2 c
    Panko bread crumbs
  • 2 Tbsp
    olive oil, plus more if needed
  • 1 Tbsp
    butter, plus more if needed
  • 1 md
    onion, chopped
  • 8 - 10 slice
    bacon, cut into small pieces (I use thick applewood bacon)
  • 2 - 3 Tbsp
    flour mixed with seasonings (left over from pork chops)
  • 1 1/2 c
    chicken broth
  • 1 c
    heavy cream
  • eggs noodles, cooked (I use Ronco medium egg noodles)
  • salt and pepper or additional seasonings, to taste (optional)
  • parsley flakes, optional

How To Make crispy fried pork chops w/bacon onion gravy

  • Pounding the pork chops thinner.
    To prepare the pork chops, pound the chops out to a 1/4-inch thickness. If the chops are too big, split them in two.
  • Bowls for dredging set up.
    Set up 3 bowls for battering: in the first, combine the flour and seasonings, to taste. In the second, beat the eggs with the milk. In the third, pour in the Panko and a sprinkle of salt, if desired.
  • Heating butter and olive oil in a skillet.
    In a large skillet, heat the olive oil and butter over medium-high heat. Preheat the oven to 170 degrees F.
  • Dredging the pork chops.
    Pat the pork dry. Dredge each chop in the flour mixture, then dip in the egg mixture and dredge in the Panko.
  • Frying the pork chops.
    Add to the skillet and fry until golden brown on both sides. Add more olive oil and butter as needed. (You are not deep frying, just keep the pan nicely coated.) Remove the chops from the skillet and keep warm in the oven. Reserve the drippings.
  • Onions and bacon pieces, flour, chicken broth, and heavy cream added to skillet.
    To make the gravy, add the onions and bacon pieces to the drippings and saute until the bacon is crisp and the onions are tender. Stir in 2 to 3 tablespoons of the flour left over from battering the chops. Continue cooking until bubbly. Add the chicken broth and heavy cream. Stir until thickened. Season to taste.
  • Preparing mashed potatoes.
    I cooked the egg noodles about 10 minutes before serving time. I like to add a little butter, salt, and pepper to the noodles after I drain them.
  • Crispy Fried Pork Chops With Bacon Onion Gravy.
    Serve the chops over the noodles and spoon the gravy over the chops. Garnish with fresh parsley, if desired. Enjoy!