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 first made this dish for a Sunday family dinner. Watching everyone gather around the table for seconds of smothered pork chops and warm cornbread made it an instant favorite. It's the kind of meal that brings people together and fills the house with wonderful aromas.
Ingredients
- Pork Chops & Gravy: 4 bone-in pork chops (about 1 inch thick), 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, ½ tsp garlic powder, ½ cup all-purpose flour (for dredging), 2 tbsp vegetable oil, 2 large yellow onions (thinly sliced), 3 cloves garlic (minced), 2 cups low-sodium chicken broth, 1 tsp Worcestershire sauce, 1 tsp fresh thyme leaves (or ½ tsp dried), 2 tbsp unsalted butter
- Cornbread: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, 1 cup whole milk, 2 large eggs, ¼ cup unsalted butter (melted)
Instructions
- Prepare oven:
- Preheat your oven to 400°F (200°C).
- Season pork:
- Season pork chops on both sides with salt, pepper, paprika, and garlic powder.
- Dredge pork:
- Dredge each pork chop lightly in flour, shaking off excess.
- Sear 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.
- Make gravy:
- 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 in gravy:
- 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 to 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 ingredients 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 to 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 My kids always ask for seconds whenever I serve this meal. Once, my daughter insisted on helping whisk together the cornbread batter—now she claims it's her special recipe!
Serving Suggestions
Pair these pork chops and cornbread with sautéed greens, a crisp salad, or a classic coleslaw for a well-rounded Southern-style dinner.
Allergen Information
This recipe contains gluten from flour, dairy from butter and milk, and eggs. Always check chicken broth and Worcestershire sauce labels for hidden allergens if sensitive.
Nutritional Information
Per serving: Calories 610, Total Fat 28 g, Carbohydrates 49 g, Protein 40 g.
Save Savor each bite of smothered pork chops and cornbread while they're fresh and warm. Enjoy this comforting Southern meal with friends and family.
Recipe FAQ
- → How do I ensure pork chops stay juicy?
Season chops well and sear quickly on high heat to lock in juices before simmering gently in gravy to finish cooking.
- → What thickens the onion gravy?
Flour is cooked with onions and garlic before gradually whisking in broth, creating a silky, flavorful gravy.
- → Can I use chicken instead of pork chops?
Yes, bone-in chicken thighs work well with the same seasoning and method for a similar comforting dish.
- → How do I get moist cornbread texture?
Use a balance of cornmeal and flour plus eggs, milk, and melted butter mixed gently and baked until golden.
- → What sides pair well with this dish?
Sautéed greens, crisp salads, or steamed vegetables complement the rich flavors and balance the meal.