Step-by-Step Instructions

1. 1.Prepare Rice

   The rice is already cooked using a rice cooker. If you don't have one, follow the directions on the back of the rice bag.

2. 2.Cook Bacon and Render Grease

   Fry about half a pound of bacon until crispy. Reserve approximately 2 tablespoons of bacon grease for the cabbage.

3. 3.Sauté Onions for Cabbage

   Add 2 tablespoons of bacon grease to a pan over low heat. Add 1/3 of a small, sliced onion and sauté until caramelized.

4. 4.Add Cabbage and Season

   Add the cut and cleaned cabbage to the pan with the onions. Cover and let it sweat down for 2-3 minutes. Season with 1 tablespoon Accent, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1/2 teaspoon Slap Yo Mama, and 1/2 teaspoon Tony's Creole. Mix well.

5. 5.Add Bacon to Cabbage

   Add the cooked bacon back into the cabbage. Cover and cook for another 3 minutes for al dente cabbage, or 4-5 minutes for well-done cabbage.

6. 6.Prepare Cornbread Batter

   In a mixing bowl, combine two boxes of Jiffy cornbread mix, 2 room temperature eggs, 2/3 cup milk, 1 tablespoon sugar, 1/2 tablespoon brown sugar, and 1 tablespoon melted margarine (Blue Bonnet recommended). Mix until smooth.

7. 7.Bake Cornbread

   Pour the cornbread batter into a muffin tin and bake according to package instructions until golden brown. Once done, remove from oven.

8. 8.Season Pork Chops

   Season both sides of the pork chops with 1 teaspoon onion powder, 1 teaspoon Accent, 1/2 teaspoon Tony's Creole, 1/2 teaspoon Slap Yo Mama, and 1/2 teaspoon smoked paprika per side. Ensure all surfaces are coated.

9. 9.Prepare Flour Mixture

   In a large resealable bag, combine 2 cups all-purpose flour, 2 cups cornstarch, and 1 cup chicken fry mix. Add the same seasonings used for the pork chops to this flour mixture. Shake well to combine.

10. 10.Dredge and Rest Pork Chops

    Dredge each pork chop in the seasoned flour mixture, ensuring it's fully coated. Place the dredged pork chops on a wire rack to rest, allowing excess flour to fall off. This helps prevent the oil from burning during frying.

11. 11.Fry Pork Chops

    Heat 2-3 cups of vegetable oil in a pan over medium-high heat. Test the oil with a small piece of pork chop to ensure it's hot enough. Carefully place the pork chops in the hot oil. Fry for 3-5 minutes on each side until golden brown and crispy. Remove and set aside.

12. 12.Sauté Vegetables for Gravy

    Pour off about half of the frying oil, leaving enough to sauté. Add 8 ounces of mixed sliced bell peppers and 1/2 of a small sliced onion to the pan. Sauté until softened and slightly browned.

13. 13.Make the Gravy Base

    Add 1/2 cup of the seasoned flour mixture to the sautéed vegetables. Stir well to combine and cook for a few minutes until the flour is incorporated and slightly browned. This creates a roux for the gravy.

14. 14.Add Water and Season Gravy

    Gradually add water, starting with 2 cups, while stirring constantly to avoid lumps. Continue adding water until the gravy reaches your desired consistency (approximately 3-4 cups total). Turn the heat down to low to allow the gravy to simmer. Add 2 teaspoons browning sauce, 2 teaspoons soy sauce, 1 teaspoon black pepper, 1/2 tablespoon Accent, 1/2 tablespoon onion powder, 1 teaspoon Tony's Creole, 2 teaspoons chicken bouillon, and a few sprigs of fresh thyme. Add a Cubanelle pepper for flavor. Taste and adjust seasonings as needed.

15. 15.Combine Pork Chops and Gravy

    Place the fried pork chops in a baking dish, ensuring they are not overlapping. Pour the prepared gravy over the pork chops, making sure they are fully submerged. Cover the baking dish with aluminum foil.

16. 16.Bake Smothered Pork Chops

    Preheat oven to 375°F (190°C). Bake the covered pork chops for 15-20 minutes, or until the pork chops are tender and cooked through.

17. 17.Plate and Garnish

    Remove the rice from the mold and place it on a plate. Add a serving of fried cabbage next to the rice. Place a smothered pork chop on the plate, drizzling extra gravy over the rice and pork chop. Add a cornbread muffin and drizzle with honey. Garnish with chopped green onions.