Step 1: Prepare the Pork Chops

1. Pat the pork chops dry with paper towels.
2. In a shallow dish, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
3. In a separate bowl, whisk together eggs and buttermilk.

Step 2: Dredge the Pork Chops

1. Coat each pork chop in the flour mixture, shaking off excess.
2. Dip into the egg mixture, ensuring both sides are coated.
3. Return to the flour mixture for a second coating, pressing lightly to adhere.

Step 3: Fry the Pork Chops

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Fry pork chops for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F).
3. Transfer to a paper towel-lined plate and keep warm.

Step 4: Make the Bacon Gravy

1. In the same skillet, cook chopped bacon until crispy. Remove and set aside.
2. Reserve 2 tablespoons of bacon drippings in the skillet (or use butter if needed).
3. Stir in flour and cook for 1-2 minutes until lightly browned.
4. Slowly whisk in milk, stirring constantly to prevent lumps.
5. Simmer until the gravy thickens, about 3-4 minutes.
6. Season with salt, pepper, and garlic powder. Stir in cooked bacon.

Step 5: Serve

1. Pour the bacon gravy over the crispy fried pork chops and serve immediately.
2. Garnish with fresh parsley if desired.