Soul Food! Fried Pork Chops, Garlic Mashed Potatoes w/ Brown Gravy, Butter Corn, Fried Cabbage Kale

pork chops

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is generally less expensive.

Start with 4 pork chops, ensuring they are thick for juiciness.

Season the pork chops with salt, pepper, smoked paprika, lemon pepper, garlic powder, mustard, and a little buttermilk.

Massage the seasoning into the pork chops, flipping them to season both sides.

Let the pork chops rest for an hour at room temperature to marinate.

In a grocery bag, mix the same seasonings used on the pork chops with flour.

Place the pork chops in the bag and rub them around to coat lightly with the flour mixture.

Shake off any excess flour and place the pork chops on a tray before frying.

Heat oil in a cast iron skillet on medium-high heat (about 7-8 on an electric stove).

Test the oil by adding a little flour; if it sizzles, the oil is ready.

Carefully add all four pork chops to the skillet at once.

After about 5 minutes, flip the pork chops to cook the other side, cooking for another 5-6 minutes until golden brown.

Remove the pork chops from the skillet and set them on a baking rack to drain.

Peel and cut potatoes into 1-inch pieces, placing them in water to prevent browning.

Boil the potatoes in salted water for about 15-20 minutes until tender.

Add half a package of roasted garlic instant potatoes to the boiled potatoes.

Mix in 3/4 cup of heavy cream, 1/4 cup of sour cream, and 3 tablespoons of butter, mashing until creamy.

Add salt and pepper to taste, and if using the whole package of instant potatoes, add extra half and half.

Prepare brown gravy by adding half a tablespoon of butter and a pinch of beef bouillon to a small package of brown gravy mix.

For the kale and cabbage stir fry, cook 2 slices of bacon in a skillet, removing some grease as needed.

Add sliced onions, jalapeno, and sweet peppers, sautéing for about 2 minutes.

Add sliced cabbage and cleaned kale, tossing to combine.

Pour in half a cup of hot water, cover, and cook on medium for about 5 minutes.

Season with Creole seasoning to taste, cover, and cook for an additional 5-7 minutes until desired tenderness is reached.

Add smoked paprika and vegetta or chicken bouillon to the greens and mix well.

For the corn, melt butter in a skillet, add frozen corn (or canned), and a little half and half with a touch of water, salt, and sugar.

Cover and simmer for about 7 minutes on medium heat until the corn is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens