If pork chops are thicker than 3/4 inch, place them between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness. This ensures even cooking.

Season both sides of the pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Place the seasoned pork chops in a shallow dish and pour buttermilk over them, ensuring they are well coated. Let them soak for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

In a separate shallow dish or pie plate, whisk together the flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This is your seasoned flour mixture.

Heat 2-3 cups of vegetable oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until it reaches about 350°F (175°C), or until a pinch of flour sizzles immediately when dropped in.

Working one at a time, remove a pork chop from the buttermilk, letting any excess drip off. Dredge the chop generously in the seasoned flour mixture, pressing firmly to ensure the flour adheres. Dip it back into the buttermilk briefly, then dredge again in the flour, ensuring it's completely coated. This double dredge creates an extra crispy crust.

Carefully place 1-2 pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 145°F / 63°C). The exact time will depend on thickness and desired crispness.

Once cooked, remove the pork chops from the skillet and place them on a wire rack set over paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while you prepare the remaining chops and gravy.

In the same skillet (after frying the chops, if desired, but for the best bacon flavor, cook bacon first), add the chopped bacon. Cook over medium heat, stirring occasionally, until crispy. Remove the crispy bacon bits with a slotted spoon and set aside, reserving about 4 tablespoons of bacon grease in the skillet. Discard any excess grease if there's more than 4 tablespoons.

Reduce heat to medium-low. Whisk the 4 tablespoons of flour into the reserved bacon grease, stirring constantly for 1-2 minutes to create a light roux. It should be a pale golden color.

Gradually whisk in the warmed milk and chicken broth, a little at a time, ensuring no lumps form. Continue whisking constantly until the gravy thickens to your desired consistency, about 5-8 minutes. If it gets too thick, add a splash more milk or broth.

Stir in the reserved crispy bacon bits. Season the gravy with 1/2 tsp salt and 1/4 tsp black pepper, or to taste. Keep warm until ready to serve.

Serve the hot country fried pork chops immediately, smothered generously with the warm bacon gravy. Garnish with fresh chopped parsley, if desired. Excellent served with mashed potatoes, green beans, or collard greens.