1-Marinate the pork chops in 250ml buttermilk at room temperature for 30 minutes to make them tender and flavorful.

2-In a separate dish, mix 125g all-purpose flour with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder for the coating.

3-Heat 60ml vegetable oil in a large skillet over medium heat until it shimmers, getting ready for frying.

4-Remove the pork chops from the buttermilk, let the excess drip off, then dredge them in the flour mixture for a crispy exterior.

5-Fry the pork chops for 4 to 5 minutes on each side until they’re golden brown and cooked through, reaching an internal temperature of 145°F.

6-In a clean skillet, cook the chopped bacon until crispy, then remove it and keep the fat in the pan.

7-Add 30g unsalted butter to the bacon fat and melt it, then stir in 16g all-purpose flour and cook for 1 minute to form a roux.

8-Slowly whisk in 360ml whole milk and simmer until the gravy thickens, finally stirring in the crispy bacon bits.

9-Serve the pork chops hot with the bacon gravy poured over the top for a complete meal.