Monday Recipe

Season and rest

Pat pork chops dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub both sides of each chop with about half the vegetable oil, then evenly season with the spice mix. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Grill or pan-fry

For grilling: preheat grill to medium-high (about 400°F/200°C). Oil grates. Grill chops 4–5 minutes per side until internal temperature reaches 145°F (63°C), turning once; during last minute add a pat of butter to each chop to melt. For pan-frying: heat a heavy skillet (cast iron recommended) over medium-high heat. Add remaining 1 tbs vegetable oil and 1 tbs butter. When butter foams, add chops and sear without moving 4–5 minutes until golden brown; flip and cook 3–5 minutes more until internal temp 145°F (63°C). Remove chops to a plate and let rest 5 minutes before serving.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add diced onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add diced tomatoes with their juices (or chopped fresh tomatoes), chicken broth, brown sugar, apple cider vinegar, dried oregano, crushed red pepper flakes, salt, and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to medium-low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in chopped fresh basil or parsley if using. Keep warm until ready to spoon over rice and pork chops.

Rinse rice under cold water until water runs mostly clear to remove excess starch. Drain.

In a small saucepan, combine rinsed rice, 1.5 cups water, 0.25 tsp salt, and 1 tsp butter. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Turn off heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

In a small saucepan or skillet, melt 1 tbs butter over medium heat. Add finely chopped onion and sauté 3–4 minutes until soft. Add minced garlic and cook 30 seconds.

Add drained butter beans, 1/2 cup chicken broth (or water), bay leaf if using, salt, and pepper. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes until heated through and flavors meld. If mixture looks dry, add a splash more broth. Remove bay leaf before serving.

Preheat oven to 425°F (220°C). Grease an 8-inch square pan or a 9-inch cast-iron skillet and place in oven to warm briefly.

In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined. Fold in optional corn kernels if using.

Carefully remove hot pan from oven, add remaining 1 tbs melted butter or a little oil to coat bottom, then pour batter into the pan. Bake 18–22 minutes until golden and a toothpick inserted in center comes out clean. Let cool 5 minutes, then cut into wedges.

Spoon cooked white rice onto plates. Ladle stewed tomatoes over rice. Place rested pork chop(s) on top or alongside. Serve butter beans and a wedge of The Fish'h cornbread on the side. Garnish tomatoes with chopped parsley if desired.