Save Juicy pork chops simmered in a savory onion gravy and served alongside moist, golden cornbread—a comforting Southern classic perfect for a hearty meal.
The very first time I made this, my kitchen filled with the aroma of caramelized onions and buttery cornbread. It instantly reminded me of cozy Sunday suppers when everyone would gather around the table and savor every bite together.
Ingredients
- Pork Chops & Gravy: 4 bone-in pork chops (about 1 inch thick)
- Salt: 1 tsp
- Black Pepper: ½ tsp
- Paprika: 1 tsp
- Garlic Powder: ½ tsp
- All-purpose Flour: ½ cup (for dredging)
- Vegetable Oil: 2 tbsp
- Yellow Onions: 2 large, thinly sliced
- Garlic: 3 cloves, minced
- Low-sodium Chicken Broth: 2 cups
- Worcestershire Sauce: 1 tsp
- Fresh Thyme Leaves: 1 tsp (or ½ tsp dried)
- Unsalted Butter: 2 tbsp
- Cornbread: 1 cup cornmeal
- All-purpose Flour: 1 cup
- Sugar: 1 tbsp
- Baking Powder: 1 tbsp
- Salt: ½ tsp
- Whole Milk: 1 cup
- Eggs: 2 large
- Unsalted Butter (melted): ¼ cup
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Season Pork Chops:
- Season pork chops on both sides with salt, pepper, paprika, and garlic powder.
- Dredge Pork Chops:
- Dredge each pork chop lightly in flour, shaking off excess.
- Sear Pork Chops:
- In a large skillet over medium-high heat, heat vegetable oil. Sear pork chops on both sides until golden brown (about 3 minutes per side). Remove and set aside.
- Sauté Onions & Garlic:
- In the same skillet, add onions and cook until soft and golden, about 7 minutes. Add minced garlic and cook 1 minute more.
- Make Gravy Base:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute.
- Build Gravy:
- Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring to a simmer.
- Simmer Chops in Gravy:
- Return pork chops and juices to the skillet. Spoon some onions and gravy over the chops. Reduce heat to low, cover, and simmer for 25–30 minutes, until pork is tender. Stir in butter at the end for a silky gravy.
- Prepare Cornbread:
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Add wet to dry, mix just until combined.
- Bake Cornbread:
- Pour batter into a greased 8-inch (20 cm) baking dish or cast iron skillet. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Serve:
- Serve smothered pork chops with plenty of onion gravy, accompanied by warm cornbread.
Save My family loves sitting down to this meal, and the best part is watching everyone reach for seconds of both the cornbread and the rich, savory pork. It always disappears fast!
Serving Suggestions
Pair this dish with sautéed greens, such as collard or mustard greens, or a crisp garden salad for balance and extra veggies.
Ingredient Substitutions
For a twist, substitute bone-in chicken thighs for pork, or add a pinch of cayenne to the seasoning for some heat. Use gluten-free flour for the dredge and cornbread to make it gluten-friendly.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Cornbread can be made ahead and reheated gently in the oven for fresh taste and texture.
Save This meal brings the heart of Southern comfort to your table—delicious, filling, and perfect for sharing with loved ones.
Recipe FAQ
- → How do I achieve tender pork chops?
Slow simmering in a flavorful onion gravy helps break down the meat fibers, resulting in tender, juicy pork chops.
- → What gives the cornbread its moist texture?
Using whole milk, eggs, and melted butter in the batter ensures the cornbread stays moist and soft after baking.
- → Can I substitute any ingredients for dietary needs?
Bone-in chicken thighs can replace pork chops, and gluten-free flour can be used for dredging and cornbread, adjusting cooking times as needed.
- → How is the onion gravy thickened?
Flour dredged on the pork chops and added to cooked onions helps thicken the gravy when combined with chicken broth and simmered.
- → What side dishes complement this meal well?
Sautéed greens or a crisp salad pair nicely, balancing the richness of the pork chops and cornbread.
- → Can the cornbread be prepared in advance?
Yes, cornbread can be baked ahead and gently reheated before serving to maintain warmth and texture.