# What You Need:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - ½ teaspoon garlic powder
06 - ½ cup all-purpose flour, plus up to 2 tablespoons for gravy
07 - 2 tablespoons vegetable oil
08 - 2 large yellow onions, thinly sliced
09 - 3 cloves garlic, minced
10 - 2 cups low-sodium chicken broth
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
13 - 2 tablespoons unsalted butter
→ Cornbread
14 - 1 cup cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon sugar
17 - 1 tablespoon baking powder
18 - ½ teaspoon salt
19 - 1 cup whole milk
20 - 2 large eggs
21 - ¼ cup unsalted butter, melted
# Directions:
01 - Set oven temperature to 400°F (200°C) to prepare for baking cornbread.
02 - Sprinkle salt, black pepper, paprika, and garlic powder evenly on both sides of the pork chops.
03 - Lightly coat each pork chop with ½ cup all-purpose flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops approximately 3 minutes per side until golden brown. Remove and set aside.
05 - In the same skillet, sauté sliced onions until softened and golden, about 7 minutes. Add minced garlic and cook an additional minute.
06 - Sprinkle up to 2 tablespoons of reserved flour into the skillet with onions and garlic. Cook for 1 minute, stirring constantly.
07 - Gradually whisk in chicken broth while scraping the skillet’s browned bits. Stir in Worcestershire sauce and thyme leaves. Bring mixture to a simmer.
08 - Return pork chops and accumulated juices to the skillet. Spoon onion gravy over chops, reduce heat to low, cover, and simmer for 25 to 30 minutes until meat is tender. Stir in butter at the end for a smooth consistency.
09 - Combine cornmeal, all-purpose flour, sugar, baking powder, and salt in a mixing bowl and whisk to blend evenly.
10 - In a separate bowl, whisk together whole milk, eggs, and melted butter until smooth.
11 - Add wet ingredients to dry ingredients and mix gently until just combined without overmixing.
12 - Transfer batter into a greased 8-inch baking dish or cast iron skillet. Bake in preheated oven for 20 to 25 minutes until golden and a toothpick inserted in center comes out clean.
13 - Plate pork chops smothered with onion gravy alongside warm cornbread for a complete meal.
