Smothered Pork with Gravy, Cabbage, Cornbread, and Rice: A Southern Comfort Classic

Instructions

Step 1: Season pork chops with salt, pepper, and paprika. Dredge in flour, shaking off excess.

Step 2: Heat oil in a skillet over medium-high heat. Brown pork chops 3-4 minutes per side, then remove and set aside.

Step 3: In the same skillet, sauté sliced onion until soft. Sprinkle in 2 tablespoons of reserved flour, stirring to form a roux. Gradually whisk in chicken broth to make gravy.

Step 4: Return pork chops to skillet, cover, and simmer on low heat for 30-40 minutes until tender.

Step 5: Meanwhile, cook chopped bacon in a pot until crisp. Add shredded cabbage and butter, sautéing until tender, about 10-15 minutes. Season with salt and pepper.

Step 6: Prepare cornbread per package instructions.

Step 7: Serve smothered pork chops over white rice, alongside cabbage and a slice of cornbread.

Storage Information

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pork and gravy gently on the stovetop; warm rice, cabbage, and cornbread in the microwave or oven before serving.