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.
Growing up in the South, smothered pork chops and cornbread appeared at our table whenever family gathered. Each time I prepare this meal, it brings back the memories of laughter echoing through the kitchen and the rich, savory aroma that meant dinner was about to be something special.
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 Pork Chops & Gravy:
- Preheat oven to 400°F (200°C). Season pork chops on both sides with salt, pepper, paprika, and garlic powder. 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.
- Make Gravy Base:
- In the same skillet, add onions and cook until soft and golden (about 7 minutes). Add minced garlic and cook 1 minute more. Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute.
- Add Liquids:
- 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 onions and gravy over the chops. Reduce heat to low, cover, and simmer 25–30 minutes until pork is tender. Stir in butter at the end for a silky gravy.
- Bake Cornbread:
- 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, stir just until combined. Pour batter into a greased 8-inch (20 cm) baking dish or cast iron skillet. Bake 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 This recipe was always my uncle's request at Sunday suppers. We'd pass the cornbread around, eager for the first warm slice as the savory gravy soaked into every crumb. It remains the kind of meal that gathers everyone around the table.
Serving Suggestions
Pair your smothered pork chops and cornbread with sautéed greens, a crisp salad, or cream-style corn for a complete Southern feast.
Make It Your Own
Add a pinch of cayenne to the pork seasoning for some heat, or swap pork with chicken thighs for a different take. Cornbread is delicious with honey butter or a drizzle of hot sauce.
Storage & Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat pork chops gently in their gravy over low heat, and warm cornbread in the oven or microwave.
Save Enjoy this classic Southern dinner with family or friends—everyone will ask for more gravy! Leftovers make a comforting lunch the next day.
Recipe Guide
- → How do I achieve tender pork chops?
Simmer pork chops in the onion gravy slowly after searing to lock in moisture and break down connective tissues for tenderness.
- → Can I use boneless pork chops instead?
Boneless chops can be used but may cook faster; adjust simmering time to avoid drying out the meat.
- → What makes the gravy rich and flavorful?
Cooking onions until golden and deglazing the pan with broth, plus adding Worcestershire and thyme, build depth and richness.
- → How can I ensure moist cornbread?
Mix wet and dry ingredients gently to avoid overworking batter, and bake until golden but still tender inside.
- → Can this dish be prepared ahead of time?
Yes, the gravy and cornbread can be made in advance and gently reheated to retain their flavors and texture.
- → What are good side pairings for this meal?
Sautéed greens or a crisp salad complement the rich pork chops and cornbread well, balancing flavors and textures.