Save to Pinterest 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 was always a highlight at our Sunday table, where the aroma of simmering onions meant something delicious was on the way. Serving this smothered pork chops and cornbread combo brings back memories of cozy evenings with loved ones.
Ingredients
- Pork chops: 4 bone-in, about 1 inch thick
- Salt: 1 tsp
- Black pepper: ½ tsp
- Paprika: 1 tsp
- Garlic powder: ½ tsp
- All-purpose flour (for dredging): ½ cup
- Vegetable oil: 2 tbsp
- Yellow onions: 2 large, thinly sliced
- Garlic: 3 cloves, minced
- Low-sodium chicken broth: 2 cups
- Worcestershire sauce: 1 tsp
- Fresh thyme leaves (or dried): 1 tsp (or ½ tsp dried)
- 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): ½ tsp
- Whole milk: 1 cup
- Eggs: 2 large
- Unsalted butter (melted): ¼ cup
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C).
- Season the pork chops:
- Season pork chops on both sides with salt, pepper, paprika, and garlic powder.
- Dredge the pork chops:
- Dredge each pork chop lightly in flour, shaking off excess.
- Sear the 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.
- Cook the 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 the gravy base:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute.
- Add liquids and herbs:
- Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring to a simmer.
- Simmer the 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 25–30 minutes, until pork is tender. Stir in butter at the end for a silky gravy.
- Prepare the cornbread batter:
- Meanwhile, 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 the 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 to Pinterest Passing the skillet of gravy-soaked pork and basket of warm cornbread around the table always sparks laughter and stories—it's a meal that brings everyone together.
Serving Suggestions
Pair these smothered pork chops and cornbread with sautéed greens or a crisp salad for a complete Southern-inspired meal.
Storage and Make-Ahead
Cornbread can be made in advance and reheated. Store leftover pork chops and gravy in the refrigerator for up to 3 days; reheat gently to preserve tenderness.
Nutrition Facts
Per serving: 610 calories, 28 g fat, 49 g carbohydrates, and 40 g protein—perfect for a satisfying main course.
Save to Pinterest Finish your meal with a drizzle of gravy over both the pork and the cornbread—it's irresistible! Enjoy the warmth and comfort this Southern favorite brings every time.
Recipe FAQs
- → How do I get tender pork chops?
Slow simmering pork chops in onion gravy allows flavors to meld and meat to become tender and juicy.
- → Can I use boneless pork chops instead?
Yes, but bone-in chops add extra flavor and moisture during cooking.
- → What makes the gravy silky?
Adding butter at the end smooths the gravy and enhances its richness.
- → How do I ensure moist cornbread?
Combining milk, eggs, and melted butter into the dry ingredients just until mixed keeps the cornbread tender.
- → Can I add more spice to the pork?
Yes, a pinch of cayenne pepper in the seasoning mix adds a nice subtle heat.