Smothered Pork Chops Cornbread (Printable)

Juicy pork chops in onion gravy served alongside moist, golden cornbread, perfect for a comforting meal.

# Components:

→ Pork Chops & Gravy

01 - 4 bone-in pork chops, about 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - ½ teaspoon garlic powder
06 - ½ cup all-purpose flour, plus up to 2 tablespoons for gravy
07 - 2 tablespoons vegetable oil
08 - 2 large yellow onions, thinly sliced
09 - 3 cloves garlic, minced
10 - 2 cups low-sodium chicken broth
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
13 - 2 tablespoons unsalted butter

→ Cornbread

14 - 1 cup cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon granulated sugar
17 - 1 tablespoon baking powder
18 - ½ teaspoon salt
19 - 1 cup whole milk
20 - 2 large eggs
21 - ¼ cup unsalted butter, melted

# Method:

01 - Preheat oven to 400°F.
02 - Season pork chops on both sides with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat each pork chop with ½ cup all-purpose flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until golden brown, about 3 minutes per side. Remove and set aside.
05 - In the same skillet, add sliced onions and cook until soft and golden, approximately 7 minutes. Add minced garlic and cook for 1 more minute.
06 - Sprinkle up to 2 tablespoons of remaining flour into the skillet and cook, stirring, for 1 minute.
07 - Gradually whisk in chicken broth, scraping browned bits from the skillet. Stir in Worcestershire sauce and thyme, then bring to a simmer.
08 - Return pork chops and any accumulated juices to the skillet. Spoon onions and gravy over them. Cover, reduce heat to low, and simmer for 25 to 30 minutes until pork is tender. Stir in unsalted butter at the end to enrich the gravy.
09 - Combine cornmeal, all-purpose flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, whisk milk, eggs, and melted butter. Add wet ingredients to dry and stir gently until just combined.
10 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake in the preheated oven for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
11 - Serve pork chops smothered in onion gravy alongside warm cornbread.

# Expert Advice:

01 -
  • Satisfying Southern comfort food for any occasion
  • Comes with both a flavorful main and homemade cornbread side in one meal
02 -
  • This recipe contains gluten, dairy, eggs, and pork.
  • Check all broth and Worcestershire sauce labels if you have specific allergen concerns.
03 -
  • Let the pork chops simmer gently for ultra-tender results.
  • Don't overmix the cornbread batter—just combine until moistened for the best crumb.
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