# Components:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - ½ teaspoon garlic powder
06 - ½ cup all-purpose flour, for dredging
07 - 2 tablespoons vegetable oil
08 - 2 large yellow onions, thinly sliced
09 - 3 cloves garlic, minced
10 - 2 cups low-sodium chicken broth
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
13 - 2 tablespoons unsalted butter
→ Cornbread
14 - 1 cup cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon granulated sugar
17 - 1 tablespoon baking powder
18 - ½ teaspoon salt
19 - 1 cup whole milk
20 - 2 large eggs
21 - ¼ cup unsalted butter, melted
# Directions:
01 - Set oven temperature to 400 degrees Fahrenheit.
02 - Sprinkle both sides of pork chops evenly with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat each pork chop with all-purpose flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops on each side for about 3 minutes until golden. Remove from skillet and set aside.
05 - In the same skillet, sauté sliced onions until soft and golden, approximately 7 minutes. Add minced garlic and cook for an additional minute.
06 - Stir in up to 2 tablespoons flour remaining from dredging and cook for 1 minute to create a roux.
07 - Gradually whisk in chicken broth while scraping browned bits from skillet. Mix in Worcestershire sauce and thyme leaves, then bring to a gentle simmer.
08 - Return pork chops and any accumulated juices to the skillet. Spoon onions and gravy over chops, reduce heat to low, cover, and simmer for 25 to 30 minutes until pork is tender. Stir in butter at the end to enrich the gravy.
09 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine milk, eggs, and melted butter. Pour wet ingredients into dry and mix just until combined.
10 - Pour batter into a greased 8-inch baking dish or cast iron skillet. Bake for 20 to 25 minutes until golden brown and a toothpick inserted comes out clean.
11 - Plate the pork chops smothered in onion gravy alongside warm cornbread.
