Pan-Fried Pork Chops With Bacon Drippings Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 2 tbsp all-purpose flour (for dredging)
• 4 slices bacon
• 2 tbsp neutral oil (canola or vegetable)
• 3 tbsp all-purpose flour (for gravy)
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1 tbsp unsalted butter (only if needed for extra fat)
• 1 tsp apple cider vinegar (optional, for balance)

Do This

• 1) Pat pork chops dry; season with 1 tsp salt, 3/4 tsp pepper, garlic powder, and paprika. Lightly dredge with 2 tbsp flour.
• 2) In a large cast iron skillet, cook 4 slices bacon over medium heat until crisp (6–8 minutes). Remove bacon; reserve drippings in the pan.
• 3) Add 2 tbsp oil to the skillet and heat over medium-high. Sear chops 4–5 minutes per side until browned and 140°F in the thickest part.
• 4) Rest chops on a plate, tented with foil, 5 minutes (carryover to 145°F).
• 5) For gravy, keep 2 tbsp drippings in the pan (add 1 tbsp butter if short). Whisk in 3 tbsp flour; cook 1 minute.
• 6) Slowly whisk in milk, then broth. Simmer 3–5 minutes until thick; season with remaining salt and pepper. Add vinegar if desired.
• 7) Serve chops with gravy; crumble bacon on top if you like.

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Why You’ll Love This Recipe

• Big, classic flavor: bacon drippings make an old-fashioned gravy with deep savory richness.
• One-skillet comfort: the chops and gravy are built in the same pan, so nothing is wasted.
• Juicy pork chops: a quick sear plus a short rest helps keep them tender and moist.
• Weeknight-friendly: ready in about 30 minutes with simple pantry ingredients.

Grocery List

• Meat: 4 bone-in pork chops (1 inch thick), bacon
• Dairy: whole milk, unsalted butter (optional)
• Pantry: all-purpose flour, kosher salt, black pepper, garlic powder, smoked paprika (optional), neutral oil, chicken broth, apple cider vinegar (optional)

Full Ingredients

For the Pan-Fried Pork Chops

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional, but adds great color and subtle smokiness)
• 2 tbsp all-purpose flour (for a very light dredge)
• 4 slices bacon
• 2 tbsp neutral oil (canola or vegetable)

For the Simple Bacon Drippings Gravy

• 2 tbsp bacon drippings (from the cooked bacon)
• 1 tbsp unsalted butter, only if needed (use if you have less than 2 tbsp drippings in the pan)
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper (plus more to taste)
• 1 tsp apple cider vinegar (optional, to brighten the gravy)

Optional for Serving

• Cooked bacon, crumbled (from the 4 slices)
• Mashed potatoes, biscuits, buttered egg noodles, or sautéed greens

Step-by-Step Instructions

Step 1: Prep and lightly dredge the pork chops

Place the pork chops on a plate and pat them very dry with paper towels (this helps them brown instead of steaming). Season both sides with 1 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika (if using).

Sprinkle 2 tbsp flour over the chops and rub it in to form a thin, even coating. You’re not making a thick breading here; it’s just enough to help build a nice crust and leave tasty bits in the pan.

Step 2: Render the bacon and reserve the drippings

Set a large cast iron skillet (or other heavy skillet) over medium heat. Add 4 slices bacon and cook, turning as needed, until crisp and the fat is rendered, about 6–8 minutes.

Transfer bacon to a paper towel-lined plate. Leave the drippings in the skillet. (You’ll use them for both searing flavor and the gravy.)

Step 3: Sear the pork chops in the same skillet

Increase heat to medium-high. Add 2 tbsp neutral oil to the skillet with the bacon drippings. Heat until the fat shimmers.

Add the pork chops in a single layer (work in batches if needed). Sear without moving them for 4–5 minutes on the first side, until deep golden brown. Flip and sear the second side for 4–5 minutes.

Check the internal temperature in the thickest part (avoid touching bone). Pull the chops from the skillet when they reach 140°F (60°C); they will finish at the safe target temperature as they rest.

Step 4: Rest the chops (this keeps them juicy)

Move pork chops to a clean plate and tent loosely with foil. Let them rest for 5 minutes. During this rest, carryover heat should bring them to 145°F (63°C).

Do not skip this step; cutting too early is one of the quickest ways to lose moisture.

Step 5: Make a quick roux with bacon drippings

Carefully pour off excess fat from the skillet so you have about 2 tbsp drippings left in the pan (leave the browned bits; they are pure flavor). If you have less than 2 tbsp drippings, add 1 tbsp butter.

Reduce heat to medium. Sprinkle in 3 tbsp flour and whisk constantly, scraping up the browned bits. Cook the flour for 1 minute to remove the raw taste. The mixture should look like a smooth paste.

Step 6: Whisk in milk and broth, then simmer until thick

While whisking, slowly pour in 1 1/2 cups whole milk in a steady stream. Keep whisking until smooth (this prevents lumps). Whisk in 1/2 cup chicken broth.

Bring the gravy to a gentle simmer and cook, whisking frequently, until thick enough to coat the back of a spoon, about 3–5 minutes.

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, then taste and adjust. If the gravy tastes very rich or a little flat, whisk in 1 tsp apple cider vinegar (optional) for balance.

Step 7: Serve hot with gravy (and bacon if you want)

Plate the pork chops and spoon the hot bacon drippings gravy over the top. Crumble the reserved bacon over the gravy for extra smoky crunch if you like.

For a classic, comforting plate, serve alongside mashed potatoes or biscuits so nothing goes to waste.

Pro Tips

• Use a thermometer: Pull at 140°F and rest to 145°F for juicy chops that are safely cooked.
• Pat dry for better browning: Surface moisture is the enemy of a good sear.
• Control the gravy thickness: If it gets too thick, whisk in 1–2 tbsp extra milk at a time. If it’s too thin, simmer 1–2 minutes longer.
• Prevent lumps: Add the milk slowly while whisking continuously, especially in the first 30 seconds.
• Watch the heat: If the flour in the roux starts to smell toasted or look too dark, lower the heat immediately; bacon drippings can brown quickly.

Variations

• Onion-pepper gravy: After searing the chops and before the roux, sauté 1/2 cup finely diced onion in the drippings for 3–4 minutes until soft, then proceed with the flour.
• Herby skillet gravy: Add 1/2 tsp dried thyme (or 1 tsp fresh) to the gravy while it simmers.
• Extra peppery “country” style: Increase black pepper to 1 1/2 tsp total for a bolder bite.

Storage & Make-Ahead

Store leftover pork chops and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat gently: warm the gravy in a saucepan over low heat, whisking in a splash of milk (about 1–3 tbsp) as needed to loosen. Reheat chops in a covered skillet with a tablespoon of water over low heat until just warmed through, or in a 300°F (150°C) oven for 10–12 minutes. For best texture, make the gravy fresh; it’s quick and tastes brightest right off the stove.

Nutrition (per serving)

Approximate, based on 1 pork chop plus gravy (without side dishes): 640 calories, 41 g protein, 18 g carbohydrates, 44 g fat, 16 g saturated fat, 1050 mg sodium.