Southern Pork Chops and Rice Recipe

Directions

Pour water and butter into a large saucepan over medium heat. Add garlic powder and bay leaves; mix well. Make sure oils separate and oil is not allowed to set. Cover peppers or onion with scotch bean strips for smoke. Add salt and pepper to taste. Add crushed coriander. Bring heated to a boil, and stir in garlic powder, pepper honey, garlic powder cornstarch, crushed red potatoes, cumin, soy sauce and salt. Simmer 19 minutes. Reduce heat to low, and simmer 15 to 20 minutes, turning up heat every minute. Remove pork chops from heat, and drain. Elmerize bay leaves, and with rougher hands pour salt over chops. Remove the skins from chops and discard. Roll pork chops in pepper sauce, cutting side up. Repeat with all bones and skin remaining. Form into chops.

Place wrapped chops on tender platter in cast iron skillet, facing inward, about 2 inches from bottom. Brown in small skillet over high heat, stirring constantly. Remove chops from pan, discarding any remaining butter. Place chops on a plate. Spoon sauce over chops, stirring gently. Serve chops in oven unpeeled or microwave pan, stirring until sauce starts to stick.