Pin Juicy pork chops simmered in a savory onion gravy and served alongside moist, golden cornbread—a comforting Southern classic perfect for a hearty meal.
I first made this dish on a rainy weekend, and the aroma that filled the kitchen instantly transported me back to my grandmother’s table. The cornmeal-sweetness of the bread and rich, onion-laced gravy on the pork chops make this comforting meal one I crave when I want to feel at home.
Ingredients
- Pork Chops: 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 (for dredging): ½ cup
- 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 (or dried): 1 tsp fresh or ½ tsp dried
- Unsalted Butter (for gravy): 2 tbsp
- Cornmeal: 1 cup
- All-purpose Flour (cornbread): 1 cup
- Sugar: 1 tbsp
- Baking Powder: 1 tbsp
- Salt (cornbread): ½ tsp
- Whole Milk: 1 cup
- Eggs: 2 large
- Unsalted Butter (melted for cornbread): ¼ cup
Instructions
- Prepare 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:
- 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 and Garlic:
- In the same skillet, add onions and cook until soft and golden, about 7 minutes. Add minced garlic and cook 1 minute more.
- Add Flour:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute.
- Deglaze and Simmer Gravy:
- Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring to a simmer.
- Braise Pork Chops:
- 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.
- Mix Cornbread Batter:
- Meanwhile, 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.
Pin My family loves gathering around the table for this meal, especially on Sunday evenings when we can linger with second helpings of warm cornbread and gravy.
Required Tools
Large skillet with lid for browning and simmering the pork chops, mixing bowls and a whisk for the cornbread batter, and an 8-inch baking dish or cast iron skillet for baking the bread. Measuring cups, spoons, a knife, and a cutting board complete your setup.
Allergen Information
This recipe contains flour, eggs, dairy, and pork. For anyone sensitive, check chicken broth and Worcestershire sauce ingredients for hidden allergens.
Nutritional Information (per serving)
Calories: 610, Total Fat: 28 g, Carbohydrates: 49 g, Protein: 40 g
Pin Every bite feels like a hug on a plate. Leftovers make for a delicious lunch or next-day breakfast, too.
Recipe Q&A
- → How do I keep pork chops tender while cooking?
Searing the chops first locks in juices, then simmering them slowly in onion gravy ensures tenderness and deep flavor.
- → Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops help retain moisture and add extra flavor during simmering.
- → What is the key to moist cornbread?
Using a mixture of cornmeal and flour with proper wet ingredients like milk, eggs, and melted butter creates a tender, moist texture.
- → How do I enhance the gravy’s flavor?
Cooking onions slowly until golden and incorporating garlic, thyme, and Worcestershire sauce deepen the savory notes.
- → Can I prepare cornbread ahead of time?
Yes, cornbread can be baked in advance and reheated gently before serving without losing moisture.