In a shallow bowl, combine 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. Whisk these together until well-blended. Reserve 2 tablespoons of this mixture for the gravy later.

Take each boneless pork chop and dip it into ½ cup of buttermilk for about 30 seconds. Transfer the chop to the seasoned flour mixture, coating it thoroughly.

In a large skillet, heat over medium heat and add 4 chopped slices of bacon. Sauté until crispy, about 5-7 minutes. Remove bacon with a slotted spoon.

With the remaining bacon grease in the skillet, add 2 tablespoons of vegetable oil and 2 tablespoons of butter. Carefully place the breaded pork chops in the hot skillet and fry for 4-5 minutes on each side.

Using the same skillet, sprinkle in the reserved 2 tablespoons of flour, whisking continuously for about 1 minute. Gradually add 1½ cups of whole milk and ½ cup of chicken broth, stirring until the mixture thickens.

Once the gravy is ready, spoon it over the fried pork chops. Sprinkle some chopped parsley on top, if desired. Serve immediately.