1-First, place the pork chops in a shallow dish and pour 250ml of buttermilk over them, marinating at room temperature for 30 minutes.

2-In a separate dish, combine 125g all-purpose flour with 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp onion powder.

3-Heat 60ml vegetable oil in a large skillet over medium heat until shimmering.

4-Remove each pork chop from the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture.

5-Fry the pork chops for 4 to 5 minutes per side until golden brown and cooked through.

6-For the gravy, cook the 4 slices of chopped thick-cut bacon in a clean skillet until crisp, then remove the bacon while leaving the fat in the pan.

7-Add 30g unsalted butter to the bacon fat and melt it; stir in 16g all-purpose flour and cook for 1 minute to form a roux.

8-Slowly whisk in 360ml whole milk and simmer until the mixture thickens, then stir in the bacon bits.

9-The whole process takes about 40 minutes, with 10 minutes for prep and 30 for cooking.

10-Serve the pork chops hot, topped with the bacon gravy, and feel free to add a side like cheddar bacon ranch potato salad for extra flavor.