Generously sprinkle salt, black pepper, garlic powder, and onion powder on both sides of the pork chops. Allow them to sit for about 15 minutes to deepen the flavor.

Set up two shallow dishes. Fill one with all-purpose flour and the other with a mixture of whisked eggs and buttermilk.

Coat each pork chop in flour, dip into the egg mixture, then return to the flour for a second layer.

Heat vegetable oil in a skillet over medium-high heat. Fry the pork chops for 5-7 minutes on each side until golden brown and the internal temperature reaches 145°F.

In the same skillet, add chopped bacon and cook until crispy. Stir in flour, gradually whisk in milk, and cook until the gravy thickens.

Serve the crispy pork chops hot with bacon gravy drizzled over the top.