Smothered Pork Chops, Fried Cabbage, Cornbread & Rice - Jerica's Scratch Kitchen

Step 1: Prepare Fried Cabbage - Start Bacon Grease

Add about 2 tablespoons of bacon grease (from previously fried 1/2 lb bacon) to a pan. Add all the bacon bits to the pan for flavor.

Step 2: Sauté Onions

Add about 1/3 of a small, sliced onion to the pan. Cook on low heat until caramelized.

Step 3: Add Cabbage and Steam

Add the cut and cleaned cabbage to the pan. Cover the pan with a lid and cook for 2-3 minutes to steam down the cabbage.

Step 4: Season Cabbage

Stir the cabbage. Season with 1 tablespoon of Accent, 1/2 tablespoon of onion powder, 1/2 tablespoon of garlic powder, 1 teaspoon of chicken bouillon, and 1/2 teaspoon of Tony's Creole seasoning. Mix thoroughly.

Step 5: Add Bacon and Finish Cabbage

Add the fried bacon back into the cabbage and mix. Re-cover the pan and cook for another 2-3 minutes for al dente cabbage, or 4-5 minutes for well-done cabbage.

Step 6: Prepare Cornbread Batter

Empty two boxes of Jiffy cornbread mix into a mixing bowl. Add 2 room temperature eggs, 2/3 cup of milk, 1 tablespoon of sugar, 1/2 tablespoon of brown sugar, and 1 tablespoon of melted margarine. Mix all ingredients using a stand mixer until well combined.

Step 7: Bake Cornbread

Bake cornbread according to package directions, likely in a muffin tin, until golden brown and cooked through.

Step 8: Season Pork Chops

Season 4 thick-cut pork chops with 1 teaspoon of onion powder, 1 teaspoon of Accent, 1/2 teaspoon of Tony's Creole seasoning, and 1/2 teaspoon of smoked paprika on each side. Repeat for all pork chops.

Step 9: Prepare Flour Dredge

In a large resealable bag, combine 2 cups all-purpose flour, 2 cups cornstarch, and 1 cup chicken fry mix. Season with the same seasonings used for the pork chops (onion powder, Accent, Tony's Creole, smoked paprika). Shake to combine.

Step 10: Dredge and Rest Pork Chops

Dredge each pork chop in the seasoned flour mix, ensuring to shake off any excess flour. Place on a wire rack to rest.

Step 11: Pan-Fry Pork Chops

Heat vegetable oil in a large pot over medium-high heat, enough to pan-fry the pork chops without deep-frying. Test the oil by dropping a small piece of pork chop; wait for it to sizzle. Carefully place the dredged pork chops into the hot oil. Fry for 3-5 minutes on each side until golden brown and cooked through. Flip and cook for another 3-5 minutes until both sides are golden brown.

Step 12: Prepare Gravy Base

Remove the fried pork chops from the pan and set aside. Pour off about half of the cooking grease, leaving some for the gravy. Add 8 oz of sliced mixed bell peppers and 1/2 of a small onion (sliced in circles) to the remaining grease in the pan. Sauté until softened.

Step 13: Make the Gravy

Add 1/2 cup of the seasoned flour mix to the pan with the vegetables. Stir well to combine and cook for a few minutes to create a roux. Gradually add water, starting with 2 cups, then adding another cup, and finally 1.5 cups, while stirring constantly to achieve desired gravy consistency. Turn the burner down to low to simmer.

Step 14: Color and Season Gravy

Add 2 teaspoons of browning sauce and 2 teaspoons of soy sauce to the gravy for a darker color. Stir well. Season the gravy with 1 teaspoon chicken bouillon, 1 teaspoon black pepper, 1/2 tablespoon Accent, 1/2 tablespoon onion powder, and 1 teaspoon Tony's Creole. Stir to combine. Add another teaspoon of chicken bouillon, more onion powder, and a few more drops of soy sauce to taste. Add leaves from 2-3 sprigs of fresh thyme and sliced Cubanelle pepper to the gravy. Stir.

Step 15: Smother Pork Chops in Oven

Preheat oven to 375°F (190°C). Arrange the fried pork chops in a baking dish, ensuring they are not overlapping. Pour the prepared gravy over the pork chops in the baking dish. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 375°F (190°C) for 15-20 minutes, or until pork chops are tender and gravy is bubbling.

Step 16: Plate and Serve

Place a mound of cooked white rice on a serving plate. Add a portion of the fried cabbage next to the rice. Place a cornbread muffin on the plate. Carefully place a smothered pork chop on the plate. Drizzle honey over the cornbread muffin. Remove the bowl used to shape the rice. Drizzle extra gravy over the rice and pork chop. Garnish the dish with chopped green onions.

• Use a rice cooker for rice or follow package directions.

• Use bacon grease for flavor in cabbage.

• Cook onions for cabbage until caramelized on low heat.

• Cook cabbage on low heat, covered, for 2-3 minutes for al dente, 4-5 minutes for well-done.

• Shake off excess flour from pork chops to prevent burning grease.

• For darker gravy, fry bell peppers and onions longer, or add browning sauce/soy sauce.

• Gradually add water to gravy to control consistency.

• Season gravy to taste, but remember other components are already seasoned.

• Add honey to cornbread.

• Remove rice bowl carefully for perfect shape.