Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick
- 1 cup BBQ sauce (use your favorite brand or homemade)
- 2 tablespoons olive oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (substitute: milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 cup shredded sharp cheddar cheese (optional, but highly recommended)
- 2 green onions, thinly sliced (for garnish)
- Fresh thyme or parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). This is a great time to gather your ingredients and prep your workspace—a tip I learned from years of balancing cooking with my kids’ homework sessions.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, season the pork chops lightly with salt and pepper. Sear the pork chops for about 3-4 minutes per side until they develop a beautiful golden crust. Remove from heat and set aside while you prepare the cornbread batter.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. When my grandmother taught me, she always said, “Mix the dry well first—you want every bite to have that perfect texture.”
- In another bowl, beat the eggs, then whisk in the buttermilk and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick but moist. Fold in the shredded cheddar cheese if using—it adds a lovely richness that my family adores.
- Spread the cornbread batter evenly around the pork chops in the skillet. Don’t worry if it looks tight; the batter will rise beautifully in the oven.
- Drizzle the BBQ sauce generously over each pork chop, letting some drip into the cornbread batter—this is where the magic happens, infusing every bite with smoky sweetness.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted near the edge comes out clean. The pork chops should reach an internal temperature of 145°F for juicy tenderness.
- Remove from the oven and let rest for 5 minutes. This step is important—not just for the pork but as a chance to gather your family around the table, like I do every Sunday before we dig in.
- Garnish with sliced green onions and fresh herbs, then serve straight from the skillet for a rustic, inviting presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International