This meal is amazingly delicious and seems like it belongs in a restaurant, but these pan fried pork chops with onion bacon gravy are surprisingly simple to make at home!
- 4 thin cut pork chops
- 2 bacon slices
- 1/2 C buttermilk (or clabbered milk*)
- 1/2 C flour
- 1/2 C cornmeal
- 1 tsp kosher salt
- 1/2 tsp ea. garlic powder, onion powder, fresh ground pepper
- 1/4 tsp cayenne pepper
- 1 Tbsp butter
- 1/2 onion, diced
- 1 C milk
- Soak the pork chops in the buttermilk for about 10-15 minutes, while you prepare the other ingredients and cook the bacon.
- Cook the bacon slices in a cast iron skillet until crispy. Transfer the slices to a paper towel to cool. Pour out all but a tablespoon of the grease from the skillet.
- Combine the flour, cornmeal, salt, and spices in a shallow dish. Stir together with a whisk or fork. Taking the pork chops out of the buttermilk, dredge both sides in the dry batter.
- Add 2 Tbsp oil to the hot skillet. Heat over medium-high heat until oil is hot and shimmery. When the oil is hot, add the pork chops to the pan. Cook on both sides for 4-5 minutes each, until the outsides are browned and crispy. Drizzle in additional oil as needed.
- Transfer the pork chops to a clean plate and cover loosely with foil. In the now-empty skillet, add 1 tablespoon butter and the diced onion. Reduce heat to medium and cook onion for about 3 minutes, until the onion begins to soften and darken. Stir 1 Tbsp flour into the onions. Pour the milk into the pan, stirring with a small whisk until the onions, flour, and milk are well combined. Cook for 2-3 minutes until thickened. (Add additional milk, 1 Tbsp at a time, as needed to get desired consistency.
- Stir in the chopped bacon, and nestle the pan-fried pork chops in the gravy. Serve immediately.
*To make clabbered milk, combine 1/2 C milk and 1 teaspoon lemon juice. Let stand five minutes.