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 still remember the first time I made these smothered pork chops with my grandmother. The aroma of onions simmering in gravy filled the kitchen, and we always looked forward to slicing into the fluffy, golden cornbread together.
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
- Prep Oven:
- Preheat your oven to 400°F (200°C).
- Season Chops:
- Season pork chops on both sides with salt, pepper, paprika, and garlic powder.
- Dredge Chops:
- 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.
- 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:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute.
- Add Liquid & Season:
- 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 My family always gathers eagerly when these pork chops and cornbread come out of the oven. It's a dish that brings us together for a comforting meal at the end of a busy week.
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. 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 Serve these smothered pork chops hot with plenty of onion gravy and fresh cornbread for a true taste of Southern comfort. Every bite will feel like a warm hug from home.
Recipe FAQ
- → How do I ensure the pork chops are tender?
Simmer the pork chops slowly in the onion gravy over low heat for 25–30 minutes to allow the meat to become tender and infused with flavor.
- → Can I substitute the pork with other meats?
Yes, bone-in chicken thighs can be used instead, following the same cooking method for best results.
- → What gives the gravy its rich flavor?
The richness comes from caramelized onions, garlic, thyme, Worcestershire sauce, and butter stirred in at the end for a silky texture.
- → How do I avoid dry cornbread?
Mix wet and dry ingredients just until combined and bake until golden brown to keep the cornbread moist and tender.
- → What side dishes pair well with this meal?
Sautéed greens or a crisp green salad complement the rich flavors and provide a fresh balance to the plate.
- → Can this dish be made ahead of time?
Cornbread can be prepared ahead and reheated. Pork chops and gravy are best served fresh but can be gently reheated.