Country Fried Pork Chops with Bacon Gravy

1. Prepare the Pork Chops:
   • In a shallow dish, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
   • In another shallow dish, whisk together the eggs and milk.
   • Dredge each pork chop in the flour mixture, dip it in the egg mixture, then dredge again in the flour mixture. Set aside.
2. Fry the Pork Chops:
   • Heat vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
   • Fry the pork chops for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove and set on a plate lined with paper towels to drain excess oil.
3. Make the Bacon Gravy:
   • In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
   • Leave about 2 tbsp of bacon grease in the skillet. Stir in the flour and cook for 1 minute to form a roux.
   • Gradually whisk in the milk, ensuring there are no lumps. Simmer for 3-4 minutes until the gravy thickens. Stir in the garlic powder, salt, and pepper. Add the crispy bacon back into the gravy.
4. Serve:
   • Plate the pork chops and generously spoon the bacon gravy over the top. Serve with mashed potatoes or your favorite sides.

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