Supper Sundays: Pork Chops and Homemade Cornbread

Sorry we are a little late with this post! I made this during the week because I had a feeling I wouldn’t be able to on Sunday. (I was right. The mother-in-law came for a brief visit which means eating out for Sunday dinner.)

My goals for this meal:
1) Keep things minimal, low key. To do this we just had meat, cornbread and a salad. We buy organic salad from Dillon’s.
2) Make cornbread from scratch as opposed to the boxed kind which has all sorts of added stuff!


I should explain why we are eating pork chops. When I was pregnant, I had a serious aversion to pork. No bacon. No pork chops, tenderloin, etc. I had ham at Thanksgiving, but even that was a challenge. Honestly, I haven’t had pork since. For some reason I just can’t come back to it. I decided to try and face my fears to see if I could get back on the pork wagon.

I just use a mix of ingredients of my choosing here. I knew what sounded good and what we like with other meats.

3 Pork Chops (I used “fresh” from the store)
Couple Squirts of BBQ Sauce, Ketchup, and a dash of brown sugar. (Very precise, I know.Healthy?)
1 TBSP of Apple Cider Vinegar
Large Ziploc Bag

I put all ingredients directly into the bag and then squish mix it all around so I don’t have to waste anymore dishes than I need to. I throw the meat in the bag and let it marinade in the fridge all afternoon. I do this during Asher’s afternoon nap so I can just put everything in the oven while we are getting him ready for bed, then we eat after he goes to bed.

COOK PORK CHOPS at 350 degrees for 45 minutes to an hour.
TIP HERE: If you have silicone mats, they are AWESOME and keep the gooeyness of the chops from sticking to your pan. I have also lined my pan with aluminum foil, then pan spray and everything easily comes off that way too.


I really love my boxed cornbread. I don’t typically follow the directions on the box because I add sweet condensed milk and vanilla, but I really wanted to get away from the extra process there since we eat it a lot in the winter with soups and roasts, etc. I used Lisa’s recipe from I have discovered in my attempts so substitute maple syrup or honey for sugar as her recipes call for, that I prefer honey when I’m looking for the sweetness I get from sugar. Her recipe calls for maple syrup, so I substituted it with honey. I think this helped.

Substitutions to her recipe:

*I couldn’t find organic cornmeal, so I just used plain cornmeal with no additives I found in the “natural” selection at our store.

*Honey for maple syrup

*White block cheddar (I’m sure she used the healthiest version of cheese for hers too. I used white cheddar so there wasn’t any food coloring added. I also went with the block cheese and grated it to eliminate extra additives like the stuff to prevent cheese from caking.)

*I did not add any salt to mine.

*I made my own heavy cream. Recipe for that here. I didn’t have any at home and this works just fine! I find that the fatter the milk, the better this is. I have used this several times for recipes that call for heavy cream and I don’t keep this on hand.

*I added a little bit of vanilla to mine.

Overall I felt like the corn bread was OK. I really feel like my sweet condensed milk does the trick and this cornbread missed that kick I was looking for. It was very moist and with butter melting on it, it tasted fine. My husband was not a big fan. I think I’ll make it again, but keep tweaking it some more. Like I said, I want a good, as little processed recipe as possible since we like our cornbread 🙂 Oh and I still am a little wary of pork!


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