# What You'll Need:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick each
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon paprika
05 - ½ teaspoon garlic powder
06 - ½ cup all-purpose flour, plus up to 2 tablespoons for gravy
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°F.
02 - Sprinkle both sides of pork chops evenly with salt, black pepper, paprika, and garlic powder.
03 - Lightly coat pork chops in ½ cup all-purpose flour, shaking off any excess.
04 - Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops for about 3 minutes per side until golden. Remove chops and set aside.
05 - In the same skillet, sauté sliced onions over medium heat until soft and golden, approximately 7 minutes. Add minced garlic and cook for 1 additional minute.
06 - Sprinkle up to 2 tablespoons of the reserved flour into onions and garlic; cook, stirring, for 1 minute.
07 - Gradually whisk in chicken broth, scraping browned bits from the pan. Stir in Worcestershire sauce and thyme. Bring mixture to a simmer.
08 - Return pork chops and accumulated juices to the skillet. Spoon onions and gravy over chops. Reduce heat to low, cover, and cook gently for 25 to 30 minutes, until meat is tender. Stir in butter at the end to enrich the gravy.
09 - In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
10 - In a separate bowl, whisk whole milk, eggs, and melted butter until smooth.
11 - Pour wet mixture into dry ingredients and stir just until combined. Avoid overmixing to maintain tenderness.
12 - Transfer batter into a greased 8-inch baking dish or cast iron skillet. Bake at 400°F for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
13 - Plate pork chops generously covered with onion gravy alongside warm cornbread.
