Place the pork chops in a shallow dish and pour the buttermilk over them until fully coated. Let them marinate for about 30 minutes at room temperature. This helps tenderize the meat and adds a mild tangy flavor.

In a shallow bowl, combine 125 g all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Mix well so the seasoning spreads evenly through the flour. This mixture will create the crispy outer crust. If the flour looks clumpy, whisk it lightly to loosen it.

Pour 60 ml vegetable oil into a large skillet and heat it over medium heat (around 350°F / 175°C). The oil should shimmer but not smoke. To test, drop in a small pinch of flour—if it sizzles right away, the oil is ready. If the oil begins to smoke, lower the heat slightly.

Remove each pork chop from the buttermilk and allow the excess to drip off. Press it firmly into the seasoned flour so both sides are fully coated, then shake off the extra. For a thicker crust, dip the chop briefly back into the buttermilk and coat it in the flour mixture again.

Carefully place the coated pork chops into the hot skillet. Fry for 4–5 minutes per side until the crust becomes deep golden brown. The internal temperature should reach 145°F (63°C). Transfer the pork chops to a paper towel-lined plate to absorb any extra oil.

In a clean skillet, cook the chopped bacon over medium heat for 6–8 minutes until crisp and browned. Transfer the bacon pieces to a paper towel-lined plate, but keep the rendered bacon fat in the pan since it forms the base of the gravy.

Add 30 g butter to the bacon fat and let it melt completely. Stir in 16 g flour and cook for about 1 minute, whisking constantly until the mixture is smooth and lightly golden. This creates a roux that thickens the gravy.

Slowly whisk in 360 ml whole milk, pouring a little at a time while stirring to prevent lumps. Season with ½ teaspoon salt and ½ teaspoon black pepper. Let the gravy simmer for 3–5 minutes, stirring often, until it thickens into a creamy texture.

Stir the crispy bacon pieces back into the gravy. Arrange the fried pork chops on a serving platter and spoon the warm bacon gravy generously over the top. Serve right away while the crust remains crisp.