**Country Fried Pork Chops with Bacon Gravy

(about 1/4 inch deep). Fry the pork chops for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Remove and set on a plate lined with paper towels to drain. Make the Bacon Gravy: In the same skillet, cook the chopped bacon until crispy. Remove bacon and set aside, reserving 3 tablespoons of the bacon grease. Stir in the flour to make a roux, cooking for 1-2 minutes. Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a simmer, cooking until thickened, about 3-4 minutes. Season with salt and pepper. Stir the cooked bacon into the gravy. Serve: Pour the warm bacon gravy over the fried pork chops and enjoy! Serve with mashed potatoes or a side of your choice for a full Southern experience.