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Smothered Pork Chops with Cornbread

  • prep: 35 mins
    total time: 1 hour
  • servings: 4
Photography: Romulo Yanes

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Ingredients

  • 1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish
  • 1 cup fine yellow cornmeal
  • 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled), divided
  • 4 teaspoons baking powder
  • Coarse salt and pepper
  • 1 1/4 cups whole milk
  • 1 large egg, lightly beaten
  • 4 bone-in pork chops (1 1/2 pounds total; 3/4 inch thick)
  • 1 medium white onion, sliced
  • 1 1/2 cups chicken or vegetable broth
  • 1 bunch kale, tough stems and ribs removed, leaves cut into pieces

Cook's Note

We use hearty greens, not cream, to bulk up the sauce for smothered pork chops.

Directions

  1. Step 1

    Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.

  2. Step 2

    Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.

Source
Everyday Food, October 2012

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Reviews (2)

  • 1 Oct, 2013

    I have not made this with kale, but make it with spinach and it is just divine. Easy, nice sauce, and very tasty. The cornbread is delicious and I add 1/2 cup of sugar to make it sweet (what we prefer in cornbread). It is my go-to cornbread recipe that always gets me compliments!

  • 7 Nov, 2012

    This is a grand recipe with an interesting, and healthy ingredient, kale. I did not make the cornbread so I cannot give an review of it, but the pork chops with the 'kale gravy' are just delicious. I used thick cup pork chops.This is a keeper in my recipe line up, so I'll be making this over and over again.