Pin this 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 dish after a chilly winter evening craving something hearty yet simple. The aroma of onions and gravy simmering with pork quickly became a family favorite and the warm cornbread always disappears fast!
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
- Preheat 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 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.
- Sauté 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 & Simmer Gravy:
- Stir in remaining flour from dredging (up to 2 tbsp) and cook for 1 minute. 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:
- 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.
Pin this Whenever we serve this, there's a lot of laughter as everyone grabs extra cornbread to mop up the last bits of that delicious onion gravy.
Serving Suggestions
Pair with sautéed greens or a crisp salad to round out your meal. Sweet tea or lemonade makes the perfect Southern drink accompaniment.
Ingredient Notes
For a subtle kick, add a pinch of cayenne to the pork chop seasoning. Bone-in chicken thighs can be substituted for pork.
Make Ahead Tips
Both the gravy and cornbread can be made a day early and gently reheated before serving. Store them in airtight containers in the refrigerator.
Pin this Gather around the table and enjoy this cozy supper with extra helpings of cornbread and gravy.
Frequently Asked Recipe Questions
- → How do I ensure the pork chops stay juicy?
Season and sear the chops over medium-high heat to lock in juices, then simmer gently in onion gravy to keep meat tender.
- → Can I use chicken instead of pork?
Yes, bone-in chicken thighs can be substituted and simmered the same way to maintain moisture and flavor.
- → What type of pan works best for cooking this dish?
A large skillet with a lid is ideal for searing and simmering the pork chops evenly in the gravy.
- → How do I get the cornbread moist and fluffy?
Use a combination of cornmeal and flour, add eggs and milk, then mix just until combined before baking until golden.
- → Can I prepare the cornbread ahead of time?
Yes, cornbread can be baked earlier and reheated gently before serving to maintain softness.