Crispy, savory, and smothered in indulgent beef bacon gravy — this is Southern comfort on a plate.
📝 Introduction
Country fried beef chops are the beefy cousin of classic country fried steak — tenderized beef, breaded and fried to golden perfection. But what takes this dish over the top? A silky, smoky beef bacon gravy that’s spooned generously over the crispy chops. This dish brings together crispy texture, deep umami flavors, and old-fashioned Southern charm. Serve it with mashed potatoes, green beans, or buttermilk biscuits for the ultimate comfort meal.
🧂 Ingredients
For the Country Fried Beef Chops:
- 4 beef shoulder blade chops or tenderized beef steaks (about 1/2 to 3/4 inch thick)
- 2 cups buttermilk
- 2 tsp hot sauce (optional)
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Vegetable oil, for frying
For the Beef Bacon Gravy:
- 4 oz beef bacon, diced
- 2 tbsp reserved bacon drippings or butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (or a mix of milk and beef broth for extra flavor)
- Salt & pepper to taste
- Pinch of cayenne (optional)
- Chopped parsley, for garnish (optional)
👨🍳 Instructions & Methods
🔹 Step 1: Marinate the Beef Chops
- In a large bowl or zip-top bag, combine buttermilk and hot sauce.
- Add the beef chops and coat well.
- Cover and refrigerate for at least 1 hour, or overnight for maximum tenderness and flavor.
🔹 Step 2: Prep the Breading
- In a shallow dish, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
- Remove beef chops from the buttermilk, letting the excess drip off.
- Dredge each chop in the seasoned flour. For extra crispy coating, dip back into buttermilk and flour again (double-dip method).
🔹 Step 3: Fry the Chops
- Heat about 1/2 inch of vegetable oil in a large cast-iron skillet over medium-high heat until shimmering (about 350°F / 175°C).
- Fry the beef chops in batches, 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate or wire rack to drain.
🔹 Step 4: Make the Beef Bacon Gravy
- In a clean skillet, cook diced beef bacon over medium heat until crispy. Remove and set aside.
- Leave about 2 tablespoons of drippings in the pan. If needed, supplement with butter.
- Stir in the flour and whisk constantly to make a roux. Cook for 2–3 minutes, until golden brown.
- Gradually whisk in the milk (or milk + broth), scraping the bottom of the pan to loosen bits.
- Simmer until thickened (about 4–5 minutes). Stir in the cooked bacon. Season with salt, pepper, and cayenne to taste.
🍽️ To Serve
Place each fried beef chop on a plate, ladle the beef bacon gravy generously over the top, and garnish with fresh parsley if desired. Serve with:
- Creamy mashed potatoes
- Southern-style green beans
- Buttermilk biscuits or cornbread
🔁 Tips & Variations
- Make it spicy: Add cayenne or chipotle powder to the flour for a kick.
- Don’t overcrowd the pan: Fry in batches so the chops stay crispy.
- No beef bacon? Use turkey bacon or regular bacon, but beef bacon adds smoky, beefy depth.