Southern Smothered Pork Chops with Cornbread

Pan-browned pork chops finish gently in a rich onion gravy, with warm cornbread ready to catch every spoonful of the sauce.

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

Large skillet with lid · Cornbread pan · Whisk · Instant-read thermometer · Tongs

Whisk gradually

Add stock and milk in a slow stream while whisking; that keeps the flour-thickened gravy silky rather than lumpy.

Cornbread belongs close

Serve the cornbread while warm, alongside the chop, where it can catch the rich onion gravy.

01. Heat the oven to 400 F before you start the pork so the cornbread can bake alongside the stovetop work.

02. Prepare the cornbread mix as directed and bake until golden and clean-testing; hold it warm so it is ready for the gravy.

03. Dry, season, and flour the pork chops, shaking away excess but saving 2 tbsp flour for thickening the gravy.

04. Brown pork in shimmering oil for 3 minutes per side. Transfer it once golden, leaving the flavorful browned bits in the skillet.

05. Cook onion until softened and lightly browned, then add garlic only long enough for its aroma to bloom.

06. Stir flour and butter into the onions for 1 minute, then slowly whisk in stock and milk until the gravy is smooth and spoon-coating.

07. Cover the pork in the gravy and simmer gently for about 15 minutes, checking the thickest chop for 145 F before serving.

08. Let the chops settle in the hot gravy for 3 minutes off heat, then spoon on plenty of onion gravy and add warm cornbread.