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.
This dish instantly takes me back to family gatherings in my grandmother's kitchen, where the aroma of onions sizzling and fresh cornbread baking signaled comfort and togetherness. It's the meal that always drew everyone to the table.
Ingredients
- Pork Chops & Gravy: 4 bone-in pork chops (about 1 inch thick), 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, ½ tsp garlic powder, ½ cup all-purpose flour (for dredging), 2 tbsp vegetable oil, 2 large yellow onions (thinly sliced), 3 cloves garlic (minced), 2 cups low-sodium chicken broth, 1 tsp Worcestershire sauce, 1 tsp fresh thyme leaves (or ½ tsp dried), 2 tbsp unsalted butter
- Cornbread: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, 1 cup whole milk, 2 large eggs, ¼ cup unsalted butter (melted)
Instructions
- Prepare Oven:
- Preheat your oven to 400°F (200°C).
- Season Pork:
- 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:
- 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:
- 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.
- Make Gravy:
- Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring to a simmer.
- Simmer Pork:
- 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 When I serve these smothered pork chops with a side of fresh, warm cornbread, my family gathers around with anticipation. It's a tradition we enjoy during chilly evenings together.
Required Tools
Large skillet with lid, mixing bowls, whisk, baking dish or cast iron skillet, measuring cups and spoons, knife and cutting board
Allergen Information
Gluten (flour), dairy (butter, milk), eggs, pork. Always double-check packaged ingredients for allergen traces.
Nutritional Information
Per serving: 610 calories, 28 g total fat, 49 g carbohydrates, 40 g protein
Save Warm, savory pork chops and golden cornbread make a meal everyone will remember. Share this Southern comfort with those you love!
Recipe Questions & Answers
- → How do I ensure pork chops stay tender when simmered?
Start by searing pork chops on both sides to lock in juices, then simmer gently covered in the gravy for at least 25 minutes to break down fibers and maintain tenderness.
- → What can enhance the gravy's flavor?
Cooking onions until golden and incorporating garlic, thyme, and Worcestershire sauce adds depth. Finishing with butter enriches the gravy for a silky texture.
- → How should I avoid dry cornbread?
Mix wet and dry ingredients just until combined to avoid overworking the batter, then bake until a toothpick inserted comes out clean, ensuring moistness inside.
- → Can I use boneless pork chops instead?
Bone-in chops add flavor and moisture, but boneless chops can be used. Adjust cooking time slightly to prevent overcooking.
- → What sides pair well with this dish?
Sautéed greens or crisp salads provide fresh contrast, balancing the rich pork and cornbread perfectly.
- → Is it possible to prepare cornbread ahead?
Yes, cornbread can be baked in advance and gently reheated before serving to maintain warmth and texture.