# Components:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon 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
13 - 2 tablespoons unsalted butter
→ Cornbread
14 - 1 cup cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon 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
# Method:
01 - Preheat oven to 400°F.
02 - Season pork chops evenly with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat pork chops in all-purpose flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until golden brown, about 3 minutes per side. Remove and set aside.
05 - In the same skillet, cook onions until soft and golden, about 7 minutes. Add minced garlic and cook for 1 additional minute.
06 - Stir in up to 2 tablespoons of remaining flour from dredging and cook for 1 minute.
07 - Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme. Bring mixture to a simmer.
08 - Return pork chops and collected juices to the skillet. Spoon onions and gravy over chops. Reduce heat to low, cover, and simmer for 25–30 minutes until pork is tender. Stir in butter at the end for a smooth finish.
09 - In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet ingredients into dry, mixing until just combined.
10 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
11 - Serve pork chops smothered with onion gravy alongside warm cornbread.
