1. Pat the pork chops dry with paper towels and season both sides with salt and pepper.
2. In a shallow bowl, combine the flour, garlic powder, and onion powder. In another bowl, whisk together the buttermilk and eggs.
3. Dip each pork chop in the flour mixture, then into the buttermilk mixture, and back into the flour mixture, ensuring an even coat.
4. Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the pork chops in the pan.
5. Fry the pork chops for about 4-5 minutes per side, or until golden brown and cooked through. Remove and set them on a paper towel-lined plate.
6. In the same skillet, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon drippings in the skillet.
7. Sprinkle the flour over the drippings, stirring to make a roux. Cook for 1 minute, then gradually whisk in the milk.
8. Bring the gravy to a simmer, stirring constantly until thickened. Add the cooked bacon back into the gravy and season with cayenne pepper, salt, and pepper to taste.
9. Serve the pork chops hot, smothered in bacon gravy, and savor the comforting flavors.

My grandmother always said, “Cooking is about patience.” Take your time with the gravy; let it thicken naturally, and you’ll be rewarded with a luscious sauce.