In a bowl, mix kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the pork porterhouse pieces. Wrap them tightly in plastic wrap and refrigerate for 24 hours.

Cooking the Pork

After 24 hours, remove the pork from the refrigerator and rinse off the cure. Pat dry with paper towels. Heat olive oil in a skillet over medium-high heat. Sear the pork for 4-5 minutes on each side until cooked to your desired doneness. Let rest before slicing.

Black-Eyed Pea & Navy Bean Ragout Preparation

Cooking the Ragout

In a large pot, sauté the diced onion, garlic, carrot, and celery until softened. Add the black-eyed peas, navy beans, vegetable broth, thyme, and bay leaf. Simmer for about 30-40 minutes until the beans are tender. Season with salt and pepper to taste.

Fried Okra Preparation

Frying the Okra

Heat vegetable oil in a deep pan. In one bowl, mix cornmeal and flour. In another bowl, beat the eggs. Dip the okra slices first in the egg, then in the cornmeal mixture. Fry in batches until golden brown, about 3-4 minutes. Drain on paper towels and season with salt.

Peach Pepper Jelly Preparation

Making the Jelly

In a small saucepan, combine peach preserves, minced jalapeño, and apple cider vinegar. Heat over medium heat until the mixture is warm and combined. Remove from heat and let cool slightly before serving.