Target: 6 × 4 inches · landscape

Southern Smothered Pork Chops with Cornbread

60 min · 4 servings

Ingredients

□ 4 bone-in pork chops (3/4 inch thick)

□ 1 1/2 tsp kosher salt

□ 1 tsp freshly ground black pepper

□ 1/2 cup all-purpose flour

□ 2 tbsp vegetable oil

□ 1 large yellow onion, thinly sliced

□ 2 garlic cloves, minced

□ 2 cups low-sodium chicken stock

□ 1/2 cup whole milk

□ 2 tbsp unsalted butter

□ 1 package cornbread mix, prepared according to package directions

1. Heat oven to 400 F. Prepare and bake cornbread mix until golden and a tester comes out clean.

2. Season and flour pork, reserving 2 tbsp flour. Brown in oil 3 minutes per side; transfer to a plate.

3. Soften onion, then add garlic. Cook reserved flour and butter 1 minute; whisk in stock and milk until thick.

4. Cover pork in gravy and simmer about 15 minutes to 145 F. Rest 3 minutes, then serve with cornbread.

Cook’s note: Keep the skillet at a gentle simmer so the pork stays tender and the gravy remains smooth.