Ultimate Southern Country Fried Beef Chops with Beef Bacon Gravy: A Taste of Home

Hey there, friends! Emily Dawson here, from Emily’s Must-Try Kitchen. Today, we’re diving headfirst into a dish that screams Southern comfort: Ultimate Southern Country Fried Beef Chops with Beef Bacon Gravy. This isn’t just a recipe; it’s a hug on a plate, a memory simmering in your skillet. Growing up in Charleston, I learned that some meals just have the power to bring everyone together, and this is one of those.

Think tender, juicy beef chops, cloaked in a crispy, seasoned breading, and then smothered in a creamy, smoky beef bacon gravy that’ll make you want to lick the plate clean. Sounds good, right? Trust me, it’s even better than it sounds. So grab your apron, and let’s get cooking!

Why You’ll Love This Country Fried Beef Chops Recipe

Let me tell you, this recipe isn’t just about satisfying a craving; it’s about creating an experience. Here’s why you’re going to fall head-over-heels for these country fried beef chops:

Ultimate Comfort Food: This dish is the epitome of Southern comfort food, perfect for chilly evenings or when you just need a little taste of home.
Crispy Golden Goodness: The satisfying crunch of the perfectly seasoned breading gives way to tender beef inside.
Beef Bacon Gravy: Let’s be real, everything is better with bacon gravy, especially when it’s beef bacon gravy! It adds a smoky, savory depth that elevates the entire dish.
Surprisingly Easy: Don’t let the name intimidate you. This recipe is straightforward and perfect for cooks of all skill levels.
Crowd-Pleaser: Whether it’s a family dinner or a potluck, this dish is guaranteed to be a hit.

Ingredients for Country Fried Beef Chops with Beef Bacon Gravy

Alright, let’s gather our ingredients. Here’s what you’ll need to make this Southern delight:

Beef: Thinly sliced beef top round or sirloin, pounded to 1/4 inch thick. Cubed steak works wonderfully too!
Flour Power: All-Purpose Flour – the foundation of our crispy coating.
Seasoning Squad: Kosher salt, Black pepper, Garlic powder, Onion powder, Paprika, Cayenne pepper (optional, for a little kick!)
Egg Wash: Eggs, Buttermilk (or Milk – buttermilk adds a lovely tang).
Frying Essentials: Neutral frying oil (vegetable, canola, or peanut oil).
Bacon Bliss: Beef turkey bacon (trust me on this one!).
Gravy Base: Beef Broth (low-sodium).
Creamy Goodness: Milk or Cream.
Extra Love: Additional salt and black pepper, to taste.

How to Make Ultimate Southern Country Fried Beef Chops: Step-by-Step

Now for the fun part! Let’s get frying. Here’s how we’re going to bring this masterpiece to life:

Prep the Chops: Pound your thinly sliced beef to about 1/4-inch thick. This ensures they cook quickly and evenly. Pat them dry with paper towels – this is crucial for getting that perfect crispy coating.
Set Up Your Dredging Station: This is where the magic happens. You’ll need three shallow dishes:
- Dish 1: Seasoned flour. Combine your flour with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.
- Dish 2: Egg wash. Whisk your eggs with buttermilk (or milk) until well combined.
- Dish 3: More seasoned flour. Yes, you need a second dish of it!
Cook the Beef Bacon: In a large skillet, cook your beef turkey bacon over medium heat until it’s nice and crispy. Remove the bacon and set it aside on a plate lined with paper towels. Don’t drain the skillet yet! We’re keeping that bacon fat – it’s flavor gold! Crumble the bacon once it’s cooled down a bit.
Heat the Oil: Add your neutral oil to the skillet with the bacon fat, aiming for a depth of about 1/2-3/4 inch. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). A candy thermometer is your best friend here.
Dredge the Chops: Now, for the main event. Take each beef chop and dip it in the flour mixture, making sure it’s fully coated. Then, dip it in the egg wash, letting any excess drip off. Finally, dredge it in the flour mixture again, pressing firmly to ensure the flour adheres.
Fry to Golden Perfection: Carefully place 2-3 chops at a time into the hot oil. Don’t overcrowd the skillet, or the temperature will drop, and your chops won’t get as crispy. Fry for 3-5 minutes per side, until they’re golden brown and cooked through (an internal temperature of 145°F/63°C).
Keep Warm: As you fry the chops, place them on a wire rack set over a baking sheet. This helps them stay crispy. You can keep them warm in a 200°F (95°C) oven while you finish frying the rest.
Make the Beef Bacon Gravy: This is where the magic happens! Pour off all but about 1/4 cup of the fat from the skillet. Place the skillet back over medium heat. Whisk in 1/4 cup of flour and cook for 2-3 minutes, stirring constantly, until the flour turns a light golden brown. This is called a roux, and it’s the base of our gravy.
Whisk in the Liquids: Gradually whisk in 2 cups of beef broth, making sure to break up any lumps. Then, whisk in 1/2 cup of milk or cream. Keep whisking!
Simmer and Season: Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it away!
Add the Bacon: Stir in the crumbled beef turkey bacon.
Serve and Enjoy: Spoon the gravy generously over the country fried beef chops. Serve immediately and enjoy every single bite!

Pro Tips for Perfect Country Fried Beef Chops

Want to take your country fried beef chops to the next level? Here are a few of my tried-and-true tips:

Pound It Out: Don’t skip the pounding step! It tenderizes the beef and helps it cook evenly.
Dry Beef is Happy Beef: Make sure your beef chops are as dry as possible before dredging. This helps the flour adhere better.
Hot Oil is Key: Maintain the oil temperature between 350-375°F (175-190°C) for the crispiest results.
Don’t Overcrowd: Fry the chops in batches to avoid lowering the oil temperature.
Season Generously: Don’t be shy with the salt and pepper! Season every layer – the flour, the egg wash, and the gravy.

Common Mistakes to Avoid

We all make mistakes in the kitchen, but knowing what to look out for can help you avoid them. Here are a few common pitfalls to steer clear of:

Oil Not Hot Enough: Frying in oil that’s not hot enough will result in greasy, soggy chops.
Overcrowding the Skillet: This lowers the oil temperature and prevents the chops from browning properly.
Not Seasoning Enough: Bland food is a crime! Season every step of the way.
Burning the Roux: Keep a close eye on the roux and stir constantly to prevent it from burning.

Variations on Country Fried Beef Chops

Want to mix things up a bit? Here are a few variations you can try:

Spicy Kick: Add a pinch of cayenne pepper to the flour mixture for a little heat.
Herbaceous Delight: Mix some dried herbs, like thyme or rosemary, into the flour for a more complex flavor.
Mushroom Gravy: Add sautéed mushrooms to the gravy for an earthy twist.
Creamy Pepper Gravy: Add a generous amount of freshly ground black pepper to the gravy for a peppery kick.

How to Store and Reheat

Got leftovers? Here’s how to store and reheat them:

Storage: Store the country fried beef chops and gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating: To reheat the chops, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Reheat the gravy in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it out.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers!

Can I use a different type of beef? Yes, you can use other cuts of beef, such as round steak or sirloin steak. Just make sure to pound it thin.
Can I use regular bacon instead of beef bacon? Absolutely! Regular bacon will work just fine.
Can I make this recipe ahead of time? Yes, you can make the country fried beef chops ahead of time and store them in the refrigerator. Reheat them just before serving. The gravy is best made fresh.
Can I freeze the leftovers? I don’t recommend freezing the country fried beef chops, as they may become soggy when thawed. The gravy can be frozen, but the texture may change slightly.

Serving Suggestions for Country Fried Beef Chops

These country fried beef chops are delicious on their own, but they’re even better with the right sides. Here are a few of my favorite serving suggestions:

Mashed Potatoes: Creamy mashed potatoes are the perfect base for soaking up all that delicious gravy.
Green Beans: A simple side of green beans adds a pop of color and freshness to the meal.
Coleslaw: A tangy coleslaw provides a nice contrast to the richness of the country fried beef chops and gravy.
Biscuits: Warm, fluffy biscuits are a must-have for any Southern meal.

There you have it, friends! My Ultimate Southern Country Fried Beef Chops with Beef Bacon Gravy. I hope you love this recipe as much as my family and I do. Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on it. Happy cooking!

Print Pin

Ultimate Southern Country Fried Beef Chops + Beef Bacon Gravy

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 450

Enjoy tender, crispy country fried beef chops smothered in a rich beef bacon gravy. This Southern classic is comfort food at its finest!

Ingredients

Beef Chops

Thinly sliced beef top round or sirloin, pounded to 1/4 inch thick
Cubed steak (optional) (optional)

Breading

All-Purpose Flour
Kosher salt
Black pepper
Garlic powder
Onion powder
Paprika
Cayenne pepper (optional) (optional)
Eggs
Buttermilk or Milk
Neutral frying oil (vegetable, canola, or peanut oil)

Gravy

Beef turkey bacon
Beef Broth (low-sodium)
Milk or Cream
Additional salt and black pepper

Instructions

Pound chops to 1/4-inch thick. Pat dry.
Set up dredging station: Flour, seasoned flour, egg wash, seasoned flour.
Cook beef turkey bacon until crispy, reserve fat.
Add neutral oil to skillet fat, heat to 350-375°F (175-190°C).
Dip chop in flour, then egg wash, then flour again, pressing firmly.
Fry 2-3 chops at a time until golden (internal 145°F/63°C). Keep warm.
Pour off fat, whisk in flour until light brown.
Gradually whisk in beef broth, then milk/cream, whisking constantly.
Simmer until thickened. Season with salt and pepper.
Stir in crumbled beef turkey bacon.

Notes

For extra crispy chops, double dredge in the flour mixture.

Calories: 450kcal

Cost: $20

Course: Main Course

Cuisine: Southern

Keyword: beef

Nutrition

Calories: 450kcal | Carbohydrates: 30g | Protein: 40g | Fat: 20g | Sodium: 800mg