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 recipe for a Sunday supper when my family was craving comfort food. The aroma of the pork and cornbread baking filled the kitchen, instantly setting the scene for smiles around the table.
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 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
- Cook Onions & 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 & Make Gravy:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute
- Whisk in Broth:
- Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring to a simmer
- Simmer Pork 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 Making this dish always reminds me of cozy evenings spent with loved ones, passing around the warm cornbread and sharing stories as the pork chops simmered gently on the stove.
Required Tools
Large skillet with lid, mixing bowls, whisk, baking dish or cast iron skillet, measuring cups and spoons, knife and cutting board
Allergen Information
Contains gluten (flour), dairy (butter, milk), eggs, and pork. Double check broth and Worcestershire sauce labels for allergen traces if sensitive.
Nutritional Information
Calories: 610, Total Fat: 28 g, Carbohydrates: 49 g, Protein: 40 g (per serving)
Save A plate of smothered pork chops and cornbread is sure to bring a smile—enjoy every bite with your favorite sides and good company.
Kitchen Guide
- → How do I achieve tender pork chops?
Season and sear pork chops to lock in juices, then simmer gently in onion gravy for 25-30 minutes to ensure tenderness.
- → Can I use boneless pork chops instead?
Boneless chops can be used, but bone-in helps retain moisture and adds flavor during cooking.
- → What is the best way to make the gravy silky?
Stir in butter at the end of simmering to enrich and smooth the gravy’s texture.
- → How do I know when cornbread is done?
Bake until golden and a toothpick inserted in the center comes out clean, usually 20–25 minutes.
- → Can I prepare cornbread ahead of time?
Cornbread can be baked in advance and reheated before serving to save time.