Creating Country Fried Pork Chops with Bacon Gravy is straightforward if you follow these simple steps:

1. Prepare Pork Chops: Season both sides of the pork chops generously with salt and pepper.
2. Set Up Dredging Station: In one bowl, place the flour. In another bowl, whisk together eggs and buttermilk. In a third bowl, combine 1 cup of flour, paprika, garlic powder, and cayenne (if using).
3. Dredge Pork Chops: Dip each pork chop into the flour, then the egg mixture, and finally into the seasoned flour, pressing to adhere.
4. Heat Oil: In a cast-iron skillet or heavy pan, heat about ½ inch of vegetable oil over medium-high heat until shimmering.
5. Fry Pork Chops: Carefully add the pork chops to the hot oil. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. Cook Bacon: In the same skillet, remove excess oil, leaving about 2 tablespoons. Add chopped bacon and cook until crisp. Remove bacon pieces with a slotted spoon and set aside.
7. Make Gravy: Add ¼ cup of flour to the pan with the bacon fat. Whisk and cook for about 1 minute until lightly browned. Gradually add milk while continuing to whisk. Stir in black pepper and salt. Bring to a simmer until thickened, about 5-7 minutes.
8. Finish Gravy: Stir the cooked bacon back into the gravy and adjust seasoning, if necessary.
9. Serve: Pour the bacon gravy generously over the fried pork chops.

By following these steps, you’ll create a dish that will surely impress everyone at the table.