Smothered Pork Chops with Cornbread

I got this recipe from the Martha Stewart Magazine Everyday Food

4 bone-in pork chops
1 1/4 cups whole mil
1 large egg, lightly beaten
1 med white onion, sliced
1 1/2 cups chicken or veg broth
1 bunch kale, tough stems and ribs removed, leaves cut into pieces
4 teaspoons oil
2 Tablespoons flour 

Heat oil in large skillet over high heat.  Season both sides of chips with S & P.  Cook for about 3-4 minutes per side.  Transfer to dish and tent with foil.  Reduce heat to medium.  Add onion and cook for about 8 minutes.  Add 2 Tablespoons flour and stir. Slowly whisk in broth and bring to boil stirring for about 3 minutes.  Add kale and cook until wilted about 4 minutes.  Serve over pork chops.