Ingredients
- Beef chuck chops, about 1/2 inch thick: 4
- All-purpose flour: 1 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Paprika: 1/2 teaspoon
- Eggs: 2 large
- Milk: 1/4 cup
- Turkey bacon: 6 slices
- Vegetable oil: 1/2 cup
Instructions
- Step 1: In a shallow dish, combine flour, salt, pepper, and paprika. In a separate shallow dish, whisk together eggs and milk.
- Step 2: Dredge each beef chop in the flour mixture, then dip into the egg mixture, and then dredge again in the flour mixture, ensuring each chop is fully coated.
- Step 3: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the coated beef chops in the hot oil and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chops from skillet and set aside on a wire rack to drain excess oil.
- Step 4: While the beef chops are cooking, cook the turkey bacon in a separate skillet until crispy. Remove bacon from skillet and set aside, reserving about 2 tablespoons of bacon grease in the skillet. Crumble the cooked bacon.
- Step 5: To make the gravy, whisk 1/4 cup flour into the reserved bacon grease in the skillet. Cook over medium heat for 1-2 minutes, stirring constantly, until the flour mixture turns a light golden brown. Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 3-5 minutes. Season with salt and pepper to taste. Stir in the crumbled turkey bacon.
- Step 6: Serve the country fried beef chops immediately, topped with the turkey bacon gravy.
Notes
- For optimal gravy consistency, ensure the flour is fully incorporated into the bacon grease and cooked to a light golden brown before adding milk.
- To reheat, gently warm the chops in a 350°F oven to maintain crispness, and separately heat the gravy on the stovetop, adding a splash of milk if needed to thin it.
- Serve these chops alongside mashed potatoes and a fresh green vegetable for a classic comfort food meal.
- Store leftover chops and gravy separately in airtight containers in the refrigerator for up to 3 days to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American