Smothered Pork Chops with Cornbread
The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.
- Total Time:
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 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
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.
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.