Recipes Ingredients Meat & Poultry Pork Recipes Smothered Pork Chops with Cornbread 4.0 (5) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 35 mins Total Time: 1 hr Servings: 4 The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice. Ingredients 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 Directions 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. Cook's Notes We use hearty greens, not cream, to bulk up the sauce for smothered pork chops. Rate it Print