Best 9 Smothered Pork Chops With Cornbread Recipes

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Pork chops, a staple of Southern cuisine, are elevated to new heights in this smothered pork chops with cornbread recipe. Marinated in a blend of savory seasonings, the chops are pan-fried until golden brown before being smothered in a rich, flavorful gravy. The gravy is made with onions, garlic, bell peppers, and tomatoes, and it's simmered to perfection until it's thick and flavorful. Served over a bed of fluffy cornbread, this dish is a hearty and comforting meal that's sure to please the whole family. Also included in this article are a selection of other delicious pork chop recipes, such as **Pork Chops with Applesauce**, **Honey Garlic Pork Chops**, and **Pork Chops with Sweet Potato Fries**. With so many tasty options to choose from, you're sure to find a pork chop recipe that you'll love.

Here are our top 9 tried and tested recipes!

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! Not for the faint hearted, you can serve them with anything... think mashed potatoes or white rice to soak up the delicious sauce... OR roasted veggies to make a complete meal!

Provided by Karina

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 pound (500g) bone-in pork chops,* (about 3/4-1 inch thick.)
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne
1 teaspoon seasoning salt
1/2 teaspoon fresh cracked black pepper
2 teaspoons olive oil
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon unsalted butter
1 large onion, (thinly sliced)
pinch of salt
4 cloves garlic, (minced)
1 teaspoon fresh chopped thyme
1/2 cup chicken broth, (divided)
3/4 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, (for garnish)

Steps:

  • Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
  • Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
  • Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
  • Remove pork chops from the pan and keep warm.
  • In the same pan, heat 1 tablespoon of butter over medium heat.
  • Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
  • Add the garlic and thyme; cook until fragrant, about 30 seconds.
  • Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
  • Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
  • Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
  • Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
  • Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

Nutrition Facts : Protein 22 g, Fiber 2 g, Sugar 4 g, Calories 355 kcal, Carbohydrate 19 g, SaturatedFat 7 g, Fat 21 g, ServingSize 1 serving

SMOTHERED PORK CHOPS WITH CORNBREAD



Smothered Pork Chops with Cornbread image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
2 tablespoons salt
1 tablespoon coarse ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
4 thick, center-cut pork chops
All-purpose flour, for dredging and making gravy
1 small clove fresh garlic, minced
1/2 small onion, chopped
Gravy enhancer, such as Kitchen Bouquet, optional

Steps:

  • Heat the oil in an 8-quart pot to 350 degrees F.
  • Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops.
  • Lightly sprinkle pork chops on both sides with the spice mixture. Dredge pork chops in flour, then shake off any excess flour.
  • Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Remove pork chops from pot and let drain on a paper towel-lined plate. Repeat with remaining pork chops.
  • Drain used oil from pot, but retain flour drippings left over from frying. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Using a whisk or a spoon, stir the flour. Let ingredients brown to a dark toffee color, about 5 minutes. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add gravy enhancer to achieve a deep brown color, if desired. Place drained pork chops in gravy. Let simmer, uncovered, for approximately 15 minutes.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour - chili powder, say, or smoked paprika.

Provided by Sam Sifton

Categories     dinner, meat, main course

Time 3h

Yield 8 servings

Number Of Ingredients 9

8 thick, bone-in pork chops (more if using smaller chops)
Anise brine (see recipe)
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional

Steps:

  • In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
  • Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
  • Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
  • Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
  • Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Make and share this Smothered Pork Chops recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup all-purpose flour
1/4 cup coarse stone-ground cornmeal (can also use fine or medium grind)
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons fresh ground black pepper, plus more to taste
1/2 cup whole milk
1 large egg yolk
1 1/2 cups peanut oil or 1 1/2 cups canola oil
4 bone-in center-cut pork loin chops (about 2 1/4 pounds)
1 1/2 cups diced yellow onions (about 1 large)
4 teaspoons all-purpose flour
1 1/3 cups chicken broth
2/3 cup whole milk or 2/3 cup half-and-half

Steps:

  • Cook the pork chops: Whisk together the flour, cornmeal, salt, and black pepper in a broad, shallow bowl until thoroughly combined. Transfer to a large plate, spreading the mixture in a flat, even layer. Wipe the bowl clean with a paper towel, and pour the milk into it. Add the egg yolk and whisk until thoroughly combined.
  • Preheat the oven to 250°F, and place a heatproof platter lined with a double thickness of paper towels inside.
  • Pour the oil into a 10-inch skillet to a depth of about 1/2 inch, and put over high heat. When the oil reaches 375°F on a frying thermometer, turn the heat down to medium high. Submerge 2 of the pork chops in the bowl of egg wash until they're completely coated, letting any excess drip back into the bowl. Press each chop firmly into the flour mixture on the plate, then flip it to coat the other side. Roll each chop around in the dredge so that the sides get an even coating of flour, too, then slide it gently into the hot oil. When both chops of the batch are in the oil, cover the pan, and fry until the bottom side of the chops is alluringly browned, about 2 minutes. Then flip them and continue to cook for about 2 minutes, uncovered, until the second side is browned. Using sturdy tongs, carefully transfer the chops to the plate in the oven. Repeat with the remaining 2 chops.
  • Make the gravy: Once all the chops are in the oven, pour off all but 1 tablespoon of the oil, and add the onion to the pan. Cook, stirring, until fragrant and translucent, but not browned, about 4 minutes. Scatter the flour in the pan and cook, stirring for about 3 minutes, until the flour is distributed evenly throughout the onion and is toasty. Add the broth and milk, and whisk until smooth. Bring to a simmer and cook, stirring, until the gravy is thickened, about 2 minutes. Season to taste with salt and black pepper.
  • Remove the chops from the oven and arrange them on a long platter. Smother them with the gravy and bring to the table.

Nutrition Facts : Calories 1482, Fat 102.3, SaturatedFat 20.6, Cholesterol 366.2, Sodium 1422.2, Carbohydrate 29.7, Fiber 2.3, Sugar 6.5, Protein 107.5

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) chicken broth
1 can (7 ounces) Mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 large egg, lightly beaten
1/4 teaspoon dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork loin chops (6 ounces each)
1-1/2 teaspoons Montreal steak seasoning
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

CHEF JOHN'S SMOTHERED PORK CHOPS



Chef John's Smothered Pork Chops image

You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water

Steps:

  • Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  • Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  • Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  • Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g

CORNBREAD-STUFFED PORK CHOPS



Cornbread-Stuffed Pork Chops image

Stuff pork chops with cornbread and mushroom filling for a hearty dinner that's baked to perfection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

3 tablespoons butter or margarine
1 cup chopped fresh mushrooms
1 cup seasoned cornbread stuffing (from 16-oz bag)
3 tablespoons chicken broth
1 cup shredded white Cheddar cheese (4 oz)
3 teaspoons chopped fresh sage leaves
6 bone-in pork loin chops, 1 inch thick (about 4 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage.
  • Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage.
  • In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil.
  • Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Choose the right pork chops. Bone-in pork chops are more flavorful than boneless pork chops, but they take longer to cook. If you're short on time, you can use boneless pork chops, but be sure to adjust the cooking time accordingly.
  • Season the pork chops generously. Pork chops can easily become dry, so it's important to season them well before cooking. A simple salt and pepper rub is a good starting point, but you can also add other spices and herbs, such as garlic powder, onion powder, paprika, or chili powder.
  • Cook the pork chops over medium heat. Cooking the pork chops over medium heat will help them to cook evenly and prevent them from burning.
  • Don't overcook the pork chops. Pork chops are best when they're cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make them dry and tough.
  • Make a flavorful sauce. The sauce for smothered pork chops is what really makes the dish. There are many different recipes for smothered pork chop sauce, but they all typically include some combination of onions, garlic, tomatoes, and spices.
  • Serve the pork chops with your favorite sides. Smothered pork chops are a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, rice, green beans, and cornbread.

Conclusion:

Smothered pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. By following the tips above, you can make sure that your smothered pork chops turn out perfect every time.

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