New This Month

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.

  • Prep:
  • 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


  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. 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.

Cook's Notes

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

Reviews Add a comment

  • GoUCFKnights
    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!
  • MS12401972
    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.