Step-by-Step Instructions

1. 1.Prepare Rice

   Cook rice using a rice cooker or according to package directions. Set aside.

2. 2.Cook Bacon for Cabbage

   Fry 0.5 pound of bacon until crispy. Remove bacon, reserving 2 tablespoons of bacon grease in the pan.

3. 3.Sauté Onions for Cabbage

   Add 0.33 of a small, sliced onion to the bacon grease in the pan. Sauté until caramelized, about 2-3 minutes.

4. 4.Cook Cabbage

   Add 1 small head of cleaned and cut cabbage to the pan with the onions. Cover and let it sweat down for 2-3 minutes.

5. 5.Season Cabbage

   Uncover the cabbage. Add 1 tablespoon Accent seasoning, 0.5 tablespoon onion powder, 0.5 tablespoon garlic powder, 1 teaspoon chicken bouillon, 0.5 teaspoon Slap Yo Mama seasoning, and 0.5 teaspoon Tony's Creole seasoning. Mix well.

6. 6.Add Bacon to Cabbage

   Stir in the cooked bacon. Cover and cook for another 3 minutes for al dente cabbage, or 4-5 minutes for well-done cabbage. Set aside.

7. 7.Prepare Cornbread Batter

   In a stand mixer, combine 2 boxes of Jiffy Corn Muffin Mix, 2 room-temperature eggs, 0.66 cup milk, 1 tablespoon granulated sugar, 0.5 tablespoon brown sugar, and 1 tablespoon melted margarine. Mix until just combined.

8. 8.Bake Cornbread Muffins

   Pour batter into a muffin tin and bake according to package directions (typically 15-20 minutes). Set aside.

9. 9.Season Pork Chops

   Season 4 thick-cut pork chops with 1 teaspoon onion powder, 1 teaspoon Accent seasoning, 0.5 teaspoon Tony's Creole seasoning, 0.5 teaspoon Slap Yo Mama seasoning, and 0.5 teaspoon smoked paprika on each side.

10. 10.Prepare Flour Mix for Coating

    In a large resealable bag, combine 2 cups all-purpose flour, 2 cups cornstarch, and 1 cup chicken fry mix. Shake to combine.

11. 11.Coat Pork Chops

    Dredge each seasoned pork chop in the flour mix, ensuring it's fully coated. Shake off any excess flour and place on a wire rack to rest.

12. 12.Pan-Fry Pork Chops

    Preheat vegetable oil in a large pot over medium-high heat. Test the oil with a small piece of pork chop to ensure it sizzles. Carefully place pork chops in the hot oil and pan-fry for 3-5 minutes per side until golden brown. They will finish cooking in the oven.

13. 13.Prepare Gravy Base

    Pour off about half of the oil from the pot, leaving enough to sauté vegetables. Add 8 ounces of sliced mixed bell peppers and 0.5 of a small, sliced onion. Sauté until softened, about 5-10 minutes.

14. 14.Make the Roux

    Add 0.5 cup of the flour mix (from step 10) to the sautéed vegetables. Stir constantly for 2-3 minutes to cook the flour and create a roux.

15. 15.Add Water to Gravy

    Gradually add 4.5 cups of water to the roux, stirring continuously to prevent lumps and achieve desired consistency. Turn the heat to low to allow the gravy to simmer.

16. 16.Season Gravy

    Add 2 teaspoons Kitchen Bouquet, 2 teaspoons chicken bouillon, 1 teaspoon black pepper, 0.5 tablespoon Accent seasoning, 0.5 tablespoon onion powder, 1 teaspoon Tony's Creole seasoning, 1 teaspoon Slap Yo Mama seasoning, and 2 teaspoons soy sauce. Stir well. Taste and adjust seasonings as needed.

17. 17.Add Thyme and Cubanelle Pepper

    Add 2-3 sprigs of fresh thyme (or dried) and 1 sliced Cubanelle pepper to the gravy for additional flavor. Stir to combine.

18. 18.Assemble and Bake Smothered Pork Chops

    Preheat oven to 375°F (190°C). Place the pan-fried pork chops in a baking dish, ensuring they are not overlapping. Pour the prepared gravy over the pork chops. Cover the baking dish tightly with aluminum foil and bake for 15-20 minutes, or until pork chops are tender and cooked through.

19. 19.Plate the Dish

    Place a mound of cooked white rice on a plate. Add a serving of fried cabbage next to the rice. Place a cornbread muffin on the plate. Carefully transfer a smothered pork chop from the baking dish to the plate. Drizzle honey over the cornbread muffin. Spoon extra gravy over the rice and pork chop. Garnish with chopped green onions.