Smothered Pork Chops with Fried Cabbage and Cornbread

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 16: Bake Smothered Pork Chops

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

Step 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.

• Use a rice cooker for perfectly cooked rice, or follow package directions.

• Cook cabbage on a lower heat to allow onions to caramelize and cabbage to sweat down.

• Do not over-season pork chops initially as the seasoned flour and gravy will add more flavor.

• Rest the seasoned pork chops to allow excess flour to fall off, preventing burnt grease.

• Gradually add water to the gravy to achieve desired consistency; remember it will thicken further in the oven.

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

• For a spicier gravy, add more Slap Yo Mama seasoning or a pinch of cayenne pepper.

• Use homemade cornbread from scratch instead of Jiffy mix for a more authentic taste.

• Experiment with different types of bell peppers or add other vegetables like celery or carrots to the gravy.

• Serve with mashed potatoes or grits instead of rice.