Save 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.
The first time I made smothered pork chops with cornbread, my family gathered around the kitchen, drawn in by the inviting aroma of simmering onions and freshly baked bread. It instantly became our go-to recipe for cold nights.
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
- Prep 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 Chops:
- Dredge each pork chop lightly in flour and shake 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 & 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:
- 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.
- Prep 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 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 Pin Gathering at the table for this meal always sparks stories and laughter, especially when someone sneaks an extra piece of cornbread before the plates are cleared.
Required Tools
Large skillet with lid, mixing bowls, whisk, baking dish or cast iron skillet, measuring cups and spoons, knife, cutting board
Allergen Information
Contains gluten (flour), dairy (butter, milk), eggs, and pork. Check broth and Worcestershire sauce labels carefully if you are sensitive to allergens.
Nutritional Information
Per serving: Calories 610, Total Fat 28 g, Carbohydrates 49 g, Protein 40 g
Save Pin This flavorful dish brings true Southern hospitality to your table. Enjoy with sautéed greens or a fresh salad for a complete meal.
Recipe FAQs
- → How do you achieve tender pork chops?
Searing the chops first locks in juices, then simmering them in onion gravy on low heat helps break down connective tissues for tenderness.
- → Can bone-in chicken thighs be used instead?
Yes, substituting bone-in chicken thighs follows similar cooking steps and yields a flavorful, moist dish.
- → What gives the gravy its rich flavor?
Caramelized onions, garlic, chicken broth, and a touch of Worcestershire sauce combine to create a deeply savory, silky gravy.
- → How is the cornbread kept moist?
The combination of cornmeal, flour, milk, eggs, and melted butter ensures a tender, moist texture after baking until golden.
- → Can this be prepared ahead of time?
Cornbread can be made in advance and reheated gently; pork chops and gravy are best served fresh for optimal texture.
- → What sides pair well with this dish?
Sautéed leafy greens or a crisp salad complement the richness of the chops and cornbread nicely.