Blackened Pork Chops, Smothered Cabbage and Cornbread

Ingredients

• 6 slices Bacon (thick-cut, chopped)
• 1 medium Yellow Onion (chopped)
• 2 cloves Garlic (minced)
• 1 medium head Green Cabbage (about 2 lbs, cored and roughly chopped into 1-inch pieces)
• 1 cup Chicken Broth (low-sodium recommended)
• 1 tbsp Apple Cider Vinegar
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional, for a little heat)

Instructions

1. 1

   Render the Bacon

   • Place a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped bacon and cook, stirring occasionally, until it's brown and crispy, which should take about 8-10 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about 2-3 tablespoons of the rendered bacon fat in the pot.
2. 2

   Sauté the Aromatics

   • Add the chopped yellow onion to the bacon fat in the pot.
   • Sauté, stirring frequently, until the onion has softened and become translucent, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. 3

   Smother the Cabbage

   • Add the chopped cabbage to the pot. It may seem like a lot, but it will wilt down significantly. Stir to coat the cabbage in the bacon fat.
   • Pour in the chicken broth, then sprinkle with salt, black pepper, and red pepper flakes (if using). Stir everything to combine well.

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.