Smothered Pork Chops With Cornbread Recipes

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.

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.

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.

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.

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.