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In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
In another bowl, whisk together the eggs and milk.
Dip each pork chop first into the egg mixture, then dredge in the seasoned flour, pressing lightly to adhere. Set aside.
Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat.
Fry the pork chops for 4–5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
For the gravy, leave about 2 tablespoons of bacon fat in the skillet after removing the pork chops. Add the chopped bacon and cook until crispy.
Sprinkle the flour into the skillet and stir constantly for 1–2 minutes to form a roux.
Gradually whisk in the milk, continuing to stir until the gravy thickens, about 3–5 minutes. Season with salt and pepper to taste.
Pour the bacon gravy over the pork chops and serve immediately.
Serving and storage tips:
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