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.
I still remember the first time I made smothered pork chops and cornbread for my family—the savory aroma of onion gravy filled the house, and everyone gathered around the table eager to dig in. Each bite brought comfort and joy, making it a regular request at our Sunday dinners.
Ingredients
- Pork Chops: 4 bone-in pork chops (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 fresh 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 for cornbread): ¼ cup
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Season Pork Chops:
- Season pork chops on both sides with salt, pepper, paprika, and garlic powder.
- Dredge Pork Chops:
- Dredge each pork chop lightly in flour, shaking off excess.
- Sear 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.
- Sauté 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.
- Add Flour and Liquids:
- 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 a simmer.
- Simmer 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 Cornbread:
- 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 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 For us, this meal is more than food—it's an invitation to slow down and savor time together, laughing around the table and sharing stories every bite brings a taste of home.
Serving Suggestions
Pair your smothered pork chops and cornbread with sautéed greens, such as collards or kale, or a crisp garden salad for a well rounded Southern feast.
Ingredient Swaps
You can substitute bone in chicken thighs for the pork if desired, or add a pinch of cayenne to the seasoning for extra kick.
Storage & Make Ahead
Cornbread can be made ahead and gently reheated in the oven. Leftover pork chops and gravy store well in the refrigerator for up to 3 days.
Save This dish will quickly become a staple at your table serve with a smile for a guaranteed crowd pleaser.
Recipe FAQ
- → How do you achieve tender pork chops?
Searing the pork chops first locks in juices, followed by slow simmering in onion gravy, which helps break down the meat fibers for tenderness.
- → What type of cornbread pairs well with smothered pork chops?
A moist and slightly sweet cornbread made with cornmeal and a touch of sugar complements the savory flavors perfectly.
- → Can I substitute ingredients in the gravy?
Yes, fresh herbs like thyme add brightness, but dried versions work too. Worcestershire sauce adds depth but can be omitted for mild flavor.
- → What is the best way to prepare the onions for the gravy?
Slowly cooking thinly sliced onions until golden and soft enhances their natural sweetness, forming the base of a rich gravy.
- → How long should cornbread be baked?
Pour the batter into a greased dish and bake at 400°F (200°C) for 20–25 minutes until golden and a toothpick inserted comes out clean.