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Season the pork chops with salt, pepper, garlic powder, onion powder, and paprika on both sides.
In a shallow bowl, whisk together the buttermilk (or milk) and egg.
In another shallow bowl, add the flour for dredging.
Dip each pork chop first into the milk mixture, then coat evenly with flour, pressing gently to ensure a good coating. Set aside.
2. Fry the Pork Chops:
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the pork chops and fry for 4-5 minutes per side, or until golden brown and crispy.
Remove the pork chops from the skillet and set them on a paper towel-lined plate to drain excess oil.
3. Make the Bacon Gravy:
In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 5-6 minutes.
Remove the bacon bits from the skillet and set aside, leaving the bacon drippings in the pan.
Sprinkle the flour over the bacon drippings and whisk it into a roux, cooking for 1-2 minutes until it turns a light golden brown.
Slowly add the milk, whisking continuously to avoid lumps.
Let the gravy simmer, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes.
Season with salt, pepper, and smoked paprika (if using).
Stir in the cooked bacon bits and garnish with fresh parsley.
4. Serve:
Place the fried pork chops on serving plates and drizzle generously with the bacon gravy.
Serve with your favorite Southern sides like mashed potatoes, biscuits, or greens.
Serving and Storage Tips:
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