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.
Growing up in Mississippi, smothered pork chops and buttery cornbread were staples at our dinner table. The aroma filling the kitchen always meant family was about to gather for a hearty, satisfying meal.
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:
- Season pork chops on both sides with salt, pepper, paprika, and garlic powder.
- Dredge:
- Dredge each pork chop lightly in flour, shaking off excess.
- Sear:
- 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 simmer.
- Simmer Chops:
- Return pork chops and juices to skillet. Spoon some onions and gravy over chops. Reduce heat to low, cover, and simmer 25–30 minutes, until pork is tender. Stir in butter at the end for silky gravy.
- Prepare Cornbread:
- In a bowl, whisk 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 greased 8-inch (20 cm) baking dish or cast iron skillet. Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Serve:
- Serve smothered pork chops with onion gravy, accompanied by warm cornbread.
Save My kids love to help with the cornbread, each taking turns to whisk and pour the batter. We all sit down together for this crowd-pleaser, and there are never leftovers!
Serving Suggestions
This dish is delicious paired with sautéed greens, a crisp salad, or pickled okra for a true Southern spread.
Allergen & Nutrition Notes
Contains gluten (flour), dairy (butter, milk), eggs, and pork. Each serving is approximately 610 calories, 28 g fat, 49 g carbohydrates, and 40 g protein.
Make Ahead & Storage
Cornbread can be made ahead and reheated, while leftovers of pork chops and gravy can be kept refrigerated in an airtight container for up to 3 days.
Save Bring the flavors of the South to your table with this hearty classic—these smothered pork chops and cornbread are sure to impress. Simple techniques, from dredging to whisking gravy, make all the difference!