Country Fried Pork Chops

Ingredients:
4 center-cut pork chops, 1/2-inch thick
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper to taste
2 large eggs
2 Tbsp milk
6 slices thick-cut bacon, diced
2 to 3 Tbsp neutral oil, as needed for frying
2 Tosp butter
3 Tosp all-purpose flour, for the gravy
2 cups whole milk
Fresh parsley, finely chopped, for garnish

How to make it:
In a shallow bowl, mix the 1 cup flour with the garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl, whisk together the eggs and 2 tablespoons milk. Pat the pork chops dry. Dredge each chop in the seasoned flour, dip it into the egg mixture, then coat it once more in the seasoned flour, pressing lightly so the coating adheres well. Set aside on a plate. In a large skillet, cook the diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and reserve. Leave about 2 tablespoons of bacon drippings in the skillet and add a little neutral oil if needed to create enough fat for frying. Heat over medium to medium-high heat. Fry the pork chops for about 4-5 minutes per side, or until deep golden brown and cooked through to 145°F in the center. Transfer to a rack or paper towel-lined plate and let rest briefly. Reduce the heat to medium. Add the butter to the skillet.
Whisk in the 3 tablespoons flour and cook for about 1 minute to form a roux.
Slowly pour in the milk, whisking constantly until smooth. Simmer for 2-4 minutes, stirring often, until the gravy thickens. Season with salt and black pepper to taste, then stir in most of the crisp bacon, reserving a little for the top.
Spoon the bacon gravy generously over the fried pork chops and finish with the remaining bacon and a light sprinkle of parsley.

Tip:
For the crispiest coating, let the breaded pork chops rest for 10 minutes before frying

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