Instructions:

Place pork chops in a shallow dish and pour buttermilk over them. Let sit for 30 minutes.

In a separate dish, mix flour, salt, pepper, paprika, garlic powder, and onion powder.

Heat vegetable oil in a large skillet over medium heat.

Dredge pork chops in the flour mixture, shaking off excess, then fry for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.

For the gravy, cook chopped bacon in a skillet until crispy. Remove bacon and set aside.

In the same skillet, melt butter, then stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Season with salt and pepper. Simmer until thickened.

Stir in crispy bacon and serve the gravy over fried pork chops.