# What You'll Need:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick each
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 thyme
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 on both sides.
03 - Lightly coat each pork chop with all-purpose flour, shaking off any excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until golden brown on each side, about 3 minutes per side, then set aside.
05 - In the same skillet, sauté sliced onions until soft and golden, approximately 7 minutes. Add minced garlic and cook for an additional minute.
06 - Stir in up to 2 tablespoons of remaining dredging flour and cook for 1 minute to form a roux.
07 - Gradually whisk in chicken broth, scraping browned bits from the skillet. Add Worcestershire sauce and thyme, then bring to a simmer.
08 - Return pork chops and accumulated juices to the skillet. Spoon onions and gravy over chops. Reduce heat to low, cover, and simmer gently for 25 to 30 minutes until pork is tender. Stir in unsalted butter at the end for a smooth gravy.
09 - In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt. In another bowl, combine whole milk, eggs, and melted butter. Pour wet ingredients into dry ingredients and mix until just combined.
10 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
11 - Plate the smothered pork chops topped with onion gravy alongside warm cornbread.
