Serves 4
60 min
Smothered Pork Chops with Cornbread
Recipe GLPR9196ac4084ec00
Juicy bone-in pork chops cooked until tender and topped with sautéed onions and kale in a savory broth, served alongside golden cornbread made with fresh milk and cornmeal.
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Ingredients
1/4 cup vegetable oil, plus 1 teaspoon, divided, plus more for baking dish
1 cup fine yellow cornmeal
1 cup plus 2 tablespoons all-purpose flour, divided
4 teaspoons baking powder
Coarse salt and pepper to taste
1 1/4 cups whole milk
1 large egg, lightly beaten
4 bone-in pork chops, 3/4 inch thick (1 1/2 pounds total)
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
Directions
Preheat oven to 400°F. Lightly oil a 9x13-inch baking dish with a small amount of vegetable oil and set aside.
In a large bowl, whisk together cornmeal, 1 cup flour, baking powder, and 1/2 teaspoon salt. In a separate bowl, combine milk and egg, then whisk until smooth. Pour the milk mixture into the dry ingredients and stir until just combined. Pour batter into prepared baking dish and drizzle with 1 teaspoon oil. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and set aside.
While cornbread bakes, place remaining 2 tablespoons flour on a shallow plate. Season pork chops with salt and pepper on both sides, then lightly dredge in flour, shaking off excess.
Heat the 1/4 cup vegetable oil in a large skillet over medium-high heat. When oil is hot, carefully place pork chops in the pan and cook for 4-5 minutes per side until browned. Transfer chops to a plate.
In the same skillet, add sliced onion and cook over medium heat for 3-4 minutes, stirring occasionally, until softened and starting to turn translucent.
Pour broth into the skillet, scraping up any browned bits from the bottom. Return pork chops to the skillet, nestling them among the onions. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until pork reaches an internal temperature of 165°F.
Add kale pieces to the skillet, stirring to distribute them around and over the pork chops. Cover and simmer for an additional 5-7 minutes until kale is tender and wilted.
Serve warm pork chops topped with the braised onions and kale, along with a piece of warm cornbread and some of the cooking broth spooned over.
