# Components:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 cup all-purpose flour, for dredging
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 1/2 teaspoon dried thyme
13 - 2 tablespoons unsalted butter
→ Cornbread
14 - 1 cup cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon granulated sugar
17 - 1 tablespoon baking powder
18 - 1/2 teaspoon salt
19 - 1 cup whole milk
20 - 2 large eggs
21 - 1/4 cup unsalted butter, melted
# Directions:
01 - Preheat the oven to 400°F.
02 - Season pork chops evenly on both sides with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat each pork chop in flour, shaking off any excess.
04 - Heat vegetable oil in a large skillet over medium-high heat and sear pork chops until golden brown, about 3 minutes per side. Remove and set aside.
05 - In the same skillet, add sliced onions and cook until softened and golden, approximately 7 minutes. Stir in minced garlic and cook for an additional minute.
06 - Add up to 2 tablespoons of the remaining dredging flour and cook, stirring constantly, for 1 minute.
07 - Gradually whisk in chicken broth, scraping browned bits from the skillet. Stir in Worcestershire sauce and thyme, then bring to a simmer.
08 - Return pork chops and accumulated juices to the skillet. Spoon onion gravy over the chops, reduce heat to low, cover, and simmer for 25 to 30 minutes until pork is tender. Stir in butter to finish the gravy.
09 - Combine cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
10 - In a separate bowl, whisk together milk, eggs, and melted butter.
11 - Add wet ingredients to dry ingredients and gently mix until just combined.
12 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
13 - Plate pork chops smothered with onion gravy alongside warm cornbread.
