Smothered Pork Chops with Cornbread

When I received three varieties of beautiful kale in my CSA box, this recipe was a perfect celebration.  The greens were so bountiful I even took a picture of them. 🙂  The sauce in this dish is thickened with greens and broth, rather than cream.  So flavorful and healthy.

This recipe was adapted from Everyday Food. I have made this dish on several occasions and have used up to six pork chops and two or more bunches of kale (or many other combinations of greens).  I serve it with roasted acorn squash and roasted potatoes as well.  An autumn feast!

For the Cornbread:

  • 3 T vegetable oil, plus more for dish
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 4 tsp baking powder
  • coarse salt and pepper
  • 1 1/4 cups whole milk (1% okay)
  • 1 large egg, lightly beaten

For the Smothered Pork Chops:

  • 1 1/2 T vegetable oil
  • 4-6 bone-in or boneless pork chops (about 1 1/2 pounds total; 3/4 inch thick)
  • 1 medium white, yellow, or red onion, sliced
  • 2 T all-purpose flour
  • 1 1/2 cups chicken or vegetable broth
  • coarse salt and pepper
  • 1 to 2 bunches kale, tough stems and ribs removed, leaves cut into narrow ribbons (or any other combination of greens)

  1. Make the Cornbread: Preheat oven to 400 degrees, preferably on convection. Brush an 8-inch square baking dish with oil or spray with cooking oil.
  2. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt.
  3. Add milk, egg, and 3 tablespoons oil and whisk until combined.
  4. 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.
  5. Meanwhile, Prepare the Pork: In a large skillet, heat 1 1/2 T oil over medium-high.
  6. Season pork generously 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.
  7. Reduce heat to medium, add onion, and cook until softened, 5 minutes.
  8. Add 2 tablespoons flour and stir to combine.
  9. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes.
  10. Add kale and cook, stirring, until wilted and sauce has thickened.
  11. Serve sauce over pork chops, if desired, alongside cornbread. (I know it isn’t “smothered” but it’s prettier if the meat sits on a bed of greens!)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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