Smothered Pork Chops with Cornbread

Photo: Romulo Yanes
Prep Time:
35 mins
Total Time:
1 hr

The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.


  • ¼ 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 ¼ cups whole milk

  • 1 large egg, lightly beaten

  • 4 bone-in pork chops (1 ½ pounds total; ¾ inch thick)

  • 1 medium white onion, sliced

  • 1 ½ 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.

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