Smothered Pork Chops Cornbread (Print)

Tender pork chops simmered in onion gravy served alongside warm, golden cornbread—a Southern classic.

# 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, for dredging
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
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

# Directions:

01 - Heat oven to 400°F.
02 - Sprinkle pork chops evenly with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat each pork chop in flour, shaking off any excess.
04 - In a large skillet over medium-high heat, warm vegetable oil. Sear chops on both sides until golden, about 3 minutes per side. Remove and set aside.
05 - Add sliced onions to same skillet; cook until soft and golden, approximately 7 minutes. Stir in minced garlic and cook an additional minute.
06 - Sprinkle up to 2 tablespoons of remaining dredging flour over onions; cook for 1 minute, stirring constantly.
07 - Gradually whisk in chicken broth, scraping browned bits from skillet. Stir in Worcestershire sauce and thyme, then bring to a simmer.
08 - Return pork chops and their juices to skillet, spoon onions and gravy over them. Reduce heat to low, cover, and simmer 25–30 minutes until pork is tender. Stir in butter just before serving.
09 - Combine cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. In another bowl, whisk milk, eggs, and melted butter. Add wet ingredients to dry and stir until just combined.
10 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake 20–25 minutes until golden and a toothpick inserted comes out clean.
11 - Plate pork chops smothered in onion gravy alongside warm cornbread.

# Chef Secrets:

01 -
  • Classic Southern comfort food that pairs tender pork with fluffy cornbread
  • Perfect for family dinners and reheats beautifully for leftovers
02 -
  • This dish contains gluten, dairy, eggs, and pork—please check all labels if you have allergies.
  • Simmering pork chops gently ensures they stay juicy and tender without drying out.
03 -
  • For extra flavor, add a pinch of cayenne to the pork chop seasoning before searing.
  • Make the cornbread a day ahead for convenience—it reheats wonderfully in the oven or microwave.
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