Pin Juicy pork chops simmered in a savory onion gravy and served alongside moist golden cornbread is a comforting Southern classic perfect for a hearty meal. This dish brings together tender meat and fluffy bread for the ultimate home-cooked experience.
I first had smothered pork chops with cornbread at a small family gathering and it immediately became a favorite in our home. The aroma of the onions simmering with perfectly seasoned pork takes me back every time I cook it.
Ingredients
- Pork chops (bone-in, about 1 inch thick): 4
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Paprika: 1 tsp
- Garlic powder: 1/2 tsp
- All-purpose flour (for dredging): 1/2 cup
- Vegetable oil: 2 tbsp
- Yellow onions (large, thinly sliced): 2
- Garlic (cloves, minced): 3
- Low-sodium chicken broth: 2 cups
- Worcestershire sauce: 1 tsp
- Fresh thyme leaves (or 1/2 tsp dried): 1 tsp
- Unsalted butter (for gravy): 2 tbsp
- Cornmeal: 1 cup
- All-purpose flour (for cornbread): 1 cup
- Sugar: 1 tbsp
- Baking powder: 1 tbsp
- Salt (for cornbread): 1/2 tsp
- Whole milk: 1 cup
- Eggs (large): 2
- Unsalted butter (melted, for cornbread): 1/4 cup
Instructions
- Preheat 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 and Sear:
- Dredge each pork chop lightly in flour, shaking off any excess. 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.
- Cook 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.
- Make Gravy:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring to a simmer.
- Simmer 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 to 30 minutes, until pork is tender. Stir in butter at the end for a silky gravy.
- Prepare Cornbread:
- 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 ingredients to dry and mix just until combined.
- Bake Cornbread:
- Pour batter into a greased 8-inch (20 cm) baking dish or cast iron skillet. Bake for 20 to 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 This meal often ends up being a centerpiece when our family gets together for Sunday supper. Passing the warm cornbread around the table always sparks joy and laughter.
Serving Suggestions
Pair the smothered pork chops and cornbread with sautéed greens or a crisp salad for a complete Southern meal. A touch of hot sauce on the side is delicious for those who enjoy a little heat.
Storage & Reheating
Leftover pork chops and cornbread keep well in the refrigerator for up to 3 days. Gently reheat the chops in their gravy to keep them moist and rewarm the cornbread in the oven or microwave.
Nutritional Information
Each serving is approximately 610 calories with 28 g fat, 49 g carbohydrates, and 40 g protein. Make sure to check your broth and Worcestershire sauce labels if you have allergens.
Pin This classic dish always satisfies with its rich flavors and homestyle comfort. Enjoy every bite!
Recipe FAQ
- → How do I achieve tender pork chops?
Sear the pork chops until golden brown, then simmer them gently in onion gravy covered on low heat for 25–30 minutes. This slow cooking breaks down fibers for tender meat.
- → What spices complement pork chops best?
A blend of salt, black pepper, paprika, and garlic powder enhances the pork’s natural flavor. Fresh thyme added to the gravy offers a subtle herbal note.
- → How can I keep cornbread moist?
Use a mixture of milk, eggs, and melted butter whisked into the dry ingredients just until combined. Avoid overmixing to maintain a tender crumb.
- → Can I prepare this dish ahead of time?
The cornbread can be made in advance and warmed before serving. Pork chops and gravy are best served fresh but can be gently reheated without drying out.
- → What are good side options to accompany this meal?
Sautéed greens or a crisp salad contrast nicely with the rich pork chops and cornbread, balancing the meal with fresh textures and flavors.