Ingredients: Pork Chops, salt, pepper, Tonys, self-rising flour, vegetable oil, egg
Cornbread mix, eggs, milk
Few cans of Great Northern Beans
Cover your iron skillet with oil, and preheat your oven with the skillet inside. In the meantime, mix up your cornbread ingredients: Once the skillet and oven are preheated, pour the cornbread mix into the skillet. The hot oil should cause the outer edges of the cornbread to bubble and "fry" a little. You want this to happen for a crispy crust on the cornbread.
While the cornbread is actually baking, work on your porkchops. I begin by adding salt, pepper, and Tonys directly onto each pork chop. Go ahead and preheat your vegetable oil in the skillet.Beat a couple of eggs in a bowl and set aside. Pour some flour into a bowl and add salt, pepper, Tonys, and sometimes I had Ms. Dash to the mix.
Dip each porkchop into the egg, and then batter in the flour.
Once your skillet is preheated, add the battered porkchops. Fry until the chops are done.
Now, drain the cans of Great Northern Beans. I use the drippings from the porkchops as the sauce for the beans. Add each can carefully into the skillet once all porkchops have been removed. The skillet will be very hot, so its best to do this slowly. Stir to make sure all beans are coated with the porkchop drippings.
By this time, your cornbread should be done.
And now you have your complete meal!
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