Made by
Cory Armstead

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Total Time: About 1 Hour

Cory Armstead’s Country Plate brings together the kind of Southern comfort food that makes you want to pull up a chair and stay awhile. Smothered pork chops covered in savory gravy are served with creamy mashed potatoes, fried cabbage and onions, crispy pan-made cornbread, and fresh sliced tomatoes for a hearty homestyle dinner.

Ingredients:

0.5x

1x

2x

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For the Smothered Pork Chops

•   pork chops
•   all-purpose seasoning
•   black pepper
•   all-purpose flour
•   oil (for frying)
•   onion
•   chicken broth
•   milk (or heavy cream, optional for a creamier gravy)
•   fresh tomatoes (for serving)

 

For the Mashed Potatoes

•   potatoes
•   butter
•   milk
•   salt
•   black pepper

 

For the Fried Cabbage & Onions

•   green cabbage
•   onion
•   butter (or oil)
•   all-purpose seasoning
•   black pepper

 

For the Pan-Made Cornbread

•   cornmeal mix
•   egg
•   milk (or buttermilk)
•   oil (or butter, for the pan)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Season the PORK CHOPS generously on both sides with ALL-PURPOSE SEASONING and BLACK PEPPER. Lightly coat each chop in ALL-PURPOSE FLOUR, shaking away any excess.
2. Heat a thin layer of OIL in a large skillet over medium to medium-high heat. Add the pork chops and cook until deeply golden-brown on both sides. Remove the chops from the skillet and set aside.
3. Reduce the heat to medium. Add the sliced ONION to the same skillet and cook in the flavorful drippings until softened and lightly browned.
4. Sprinkle a small amount of ALL-PURPOSE FLOUR over the onions and stir until the flour is incorporated into the pan drippings. Gradually pour in the CHICKEN BROTH while stirring to create a smooth gravy. For a creamier gravy, add a splash of MILK OR HEAVY CREAM.
5. Return the PORK CHOPS to the skillet, spooning some of the gravy and onions over the top. Reduce the heat, cover, and simmer gently until the pork chops are fully cooked and tender and the gravy has thickened.
6. While the pork chops cook, peel and cut the POTATOES into chunks. Place them in a pot of salted water and boil until fork-tender, then drain well.
7. Mash the cooked potatoes with BUTTER and enough MILK to reach a creamy consistency. Season with SALT and BLACK PEPPER to taste. Keep warm.
8. For the fried cabbage, melt BUTTER or heat OIL in a large skillet. Add the sliced ONION and cook until it begins to soften.
9. Add the chopped GREEN CABBAGE and season with ALL-PURPOSE SEASONING and BLACK PEPPER. Cook, stirring occasionally, until the cabbage is tender with lightly browned edges and the onions are soft and caramelized.
10. For the pan-made cornbread, combine the CORNMEAL MIX, EGG, and MILK OR BUTTERMILK. Stir just until combined.
11. Heat a well-greased skillet or frying pan over medium heat. Add the cornbread batter and cook until the bottom develops a deeply golden, crispy crust.
12. Carefully turn or flip the CORNBREAD and continue cooking until the opposite side is golden and the center is cooked through.
13. Transfer the cornbread to a cutting board and cut into pieces. A pizza cutter works especially well for slicing it, just like Cory does in the video.
14. Build each country plate with a generous scoop of MASHED POTATOES and a SMOTHERED PORK CHOP. Spoon plenty of GRAVY over the pork chop and potatoes.
15. Add the FRIED CABBAGE AND ONIONS, a piece of CRISPY PAN-MADE CORNBREAD, and several slices of fresh TOMATO on the side. Serve hot.