1. Start by combining the flour, garlic powder, onion powder, paprika, salt, pepper, and thyme (if using) in a shallow bowl. In a separate bowl, whisk together the eggs and buttermilk. Dip each pork chop into the egg mixture, ensuring it’s fully coated, then dredge it in the seasoned flour mixture, pressing lightly to help the coating adhere. Set the breaded pork chops aside while you heat the oil.

2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded pork chops to the pan. Fry them for 4-5 minutes per side, or until they’re golden brown and cooked through, reaching an internal temperature of 145°F. Transfer the fried pork chops to a paper towel-lined plate to drain any excess oil.

3. In the same skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving behind about 3 tablespoon of the bacon grease. Add the butter to the pan and melt it, then whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly browned.

4. Gradually whisk in the milk, making sure to incorporate it smoothly to prevent lumps. Simmer the gravy, stirring occasionally, until it thickens to your desired consistency. Season with salt, pepper, and garlic powder (if using), then stir in the cooked bacon pieces.

5. To serve this mouthwatering dish, simply place the crispy country fried pork chops on plates and generously spoon the rich, bacon-infused gravy over the top.