Equipment Needed
- Large cast-iron skillet or heavy-bottomed frying pan
- Two shallow dishes (for buttermilk and flour)
- Tongs
- Plate lined with paper towels
- Whisk
- Cutting board and knife
Step-by-Step Instructions
First, I place my pork chops in a shallow dish and pour the buttermilk over them, making sure each one is fully submerged. I let them soak for at least 30 minutes at room temperature—this tenderizes them perfectly. Meanwhile, in another shallow dish, I whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This seasoned flour is what will create that iconic, flavorful crust. I also chop my bacon into small pieces at this point, getting all my mise en place ready because once I start frying, things move fast.
Next, I cook the bacon for the gravy. I place my chopped bacon in a cold cast-iron skillet and turn the heat to medium. I let it cook slowly, stirring occasionally, until it’s crisp and has rendered all its glorious fat. Using a slotted spoon, I transfer the crispy bacon bits to a paper towel-lined plate, leaving about ¼ cup of that liquid gold—the bacon fat—in the skillet. This fat is the soul of the gravy.(See the next page below to continue…)