Mississippi Pan-Fried Pork Chops with Bacon Gravy
Cook time: 15 Minutes Servings: 2
- 4 Smithfield® Boneless Center Cut Pork Chops
- 1 cup peanut oil
- 1 cup flour
- 1 tablespoon kosher salt, divided
- 2 teaspoon black pepper, divided
- 1 cup buttermilk
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 5 slices Smithfield® Hickory Smoked Bacon
- 2 tablespoons flour
- 2 cups milk
- Combine flour, 1 1/2 teaspoons salt and 1 teaspoon pepper in shallow bowl. Place buttermilk in separate bowl.
- Combine remaining 1 1/2 teaspoons salt and 1 teaspoon pepper, granulated garlic, onion powder, and cayenne in small bowl. Lightly season both sides of pork chops, gently pressing to stick to chops.
- Dip each seasoned pork chop into buttermilk, then lightly press into flour mixture. Set aside.
- To make Bacon Gravy, cook bacon in skillet over medium heat until browned and crisp; crumble and set aside. Carefully remove all but about 2 tablespoons grease from skillet. Return to heat and whisk in flour; cook for 2 to 3 minutes until light roux has formed.
- Whisk in milk; bring to a boil. Reduce heat to simmer for 8 to 10 minutes. Season to taste with salt and pepper.
- While gravy is simmering, heat peanut oil in large, heavy skillet over medium heat until it reaches 350°F. Gently add pork chops to hot oil; cook for 2 to 3 minutes until golden brown and not sticking to pan. Turn chops over and continue cooking for 1 to 2 minutes until internal temperature reaches 145°F. Remove chops from oil, drain and let stand 3 minutes before serving.
- Place Pan Fried Pork Chops on serving plates and spoon Bacon Gravy over top. Sprinkle with crumbled bacon.