Making these pork chops is a straightforward process, and I’ll guide you through each step, just like my abuela did with me in her kitchen.

1. Start by seasoning the pork chops with salt and pepper. In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. In another bowl, whisk together the eggs and milk.
3. Dip each pork chop in the flour mixture, then the egg mixture, and back into the flour mixture, ensuring they are well coated.
4. In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the pork chops for about 4-5 minutes on each side or until golden brown and cooked through. Remove and let them rest on a paper towel-lined plate.
5. In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside, keeping the drippings in the pan.
6. Add the butter to the pan. Once melted, stir in the flour and cook for about 1-2 minutes, creating a roux.
7. Gradually whisk in the milk, stirring continuously until the gravy is smooth and thickened. Stir in the cooked bacon and black pepper.
8. Pour the bacon gravy over the fried pork chops and serve immediately.