Blot the pork chops with paper towels to remove excess moisture. Lightly season both sides with a pinch of salt and pepper.

In a shallow bowl or plate, mix together the flour, garlic powder, paprika, salt, and pepper. Dip each pork chop into the buttermilk, ensuring full coverage, then dredge in the seasoned flour mixture. Shake off any excess flour.

In a large skillet over medium heat, warm the vegetable oil or bacon fat. Once hot, place the dredged pork chops into the pan. Cook for 4 to 5 minutes per side, or until a crisp golden crust forms and the internal temperature reaches 145°F (63°C). Transfer to a plate and keep warm.

In the same skillet, add the chopped bacon and cook until crispy and browned. Using a slotted spoon, transfer the bacon bits to a separate dish, leaving the rendered fat in the pan.

Sprinkle the flour into the skillet with the hot drippings and whisk constantly, cooking for 1 to 2 minutes until the roux is lightly golden. Gradually pour in the warmed milk while whisking vigorously to prevent lumps. Continue stirring until the gravy thickens to your desired consistency, approximately 3 to 4 minutes.

Season the gravy with pepper and salt to taste. Return the crispy bacon to the pan and stir to incorporate.

To serve, generously ladle the warm bacon gravy over the fried pork chops. Pair with mashed potatoes, biscuits, or your preferred Southern sides.