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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (2)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
10/01/2013
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!
Rating: Unrated
11/07/2012
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.