# Components:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - ½ teaspoon garlic powder
06 - ½ 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 ½ 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 - ½ teaspoon salt
19 - 1 cup whole milk
20 - 2 large eggs
21 - ¼ cup unsalted butter, melted
# Preparation Steps:
01 - Set the oven temperature to 400°F.
02 - Season both sides of the pork chops evenly with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat each pork chop in all-purpose flour, tapping off any excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops for approximately 3 minutes per side until golden brown. Remove and set aside.
05 - In the same skillet, add sliced onions and cook until soft and golden, about 7 minutes. Add minced garlic and cook for one additional minute.
06 - Sprinkle in up to 2 tablespoons of the reserved flour from dredging and cook, stirring, for 1 minute.
07 - Gradually whisk in the chicken broth, scraping up browned bits from the pan. Add Worcestershire sauce and thyme leaves. Bring mixture to a gentle simmer.
08 - Return pork chops and accumulated juices to the skillet, spoon onions and gravy over them. Lower heat to low, cover, and simmer for 25 to 30 minutes, until pork is tender. Stir in butter just before serving to enrich the gravy.
09 - In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and melted butter. Pour the wet ingredients into the dry and mix gently until just combined.
10 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake in the preheated oven for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
11 - Plate pork chops with generous portions of onion gravy alongside warm cornbread.
