Pork Chops Recipe

Bring to room temperature & season

Remove pork chops from the refrigerator 20–30 minutes before cooking to come to room temperature. Pat them dry with paper towels. In a small bowl mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub 1 tablespoon olive oil over both chops, then evenly season both sides and the exposed bone with the spice mixture.

Cook (grill or pan-fry)

Option A — Grill: Preheat grill to medium-high (about 400°F/200°C). Oil the grates. Grill chops 4–6 minutes per side (depending on thickness) with lid closed, turning once, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Option B — Pan-fry: Heat a heavy skillet (cast-iron preferred) over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When foaming subsides, add chops and sear without moving 4–5 minutes until golden. Flip and reduce heat to medium; cook another 4–5 minutes until internal temperature is 145°F (63°C).

Rest

Transfer chops to a cutting board tented loosely with foil and rest 5 minutes to allow juices to redistribute before serving.

Cook rice

Rinse the rice briefly under cold water until water runs clearer. In a small saucepan bring 2 cups water to a boil, add a pinch of salt, stir in 1 cup rice, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with fork.

Make stewed tomatoes

While rice cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and green pepper and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Pour in the can of diced tomatoes with juices and optional 1/4 cup broth. Stir in dried oregano, 1/2 teaspoon sugar, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly and meld flavors. Taste and adjust salt and sugar as needed.

Assemble

To serve, spoon a bed of white rice onto each plate, ladle stewed tomatoes over rice, and place a rested pork chop on top or beside the rice.

Prepare aromatics

If using bacon, heat a medium saucepan over medium heat and add chopped bacon; cook until crisp, then remove with a slotted spoon leaving rendered fat. If not using bacon, heat 1 teaspoon olive oil in the pan. Add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds.

Heat beans

Add drained and rinsed butter beans to the pan with 1/4 cup chicken broth (or water). Stir gently to combine with aromatics and bacon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer uncovered 6–8 minutes until heated through and slightly thickened. Taste and adjust seasoning. Keep warm until serving.

Preheat & prepare skillet

Preheat oven to 425°F (220°C). Place an oven-safe 8-inch cast-iron skillet or small baking dish in the oven to warm for 5 minutes. Meanwhile, in a mixing bowl whisk together cornmeal, flour, sugar, baking powder, and 1/2 teaspoon salt.

Mix wet ingredients & combine

In a separate bowl whisk the buttermilk and egg together. Pour wet mixture and melted butter into dry ingredients and stir just until combined; do not overmix. Remove the hot skillet from oven (careful, handle is hot) and add 1 tablespoon vegetable oil, swirling to coat. Pour batter into hot skillet and smooth the top.

Bake

Bake in preheated oven 15–18 minutes until cornbread is golden and a toothpick inserted in center comes out clean. Remove from oven, let cool 5 minutes, then cut into wedges and serve warm alongside pork chops.