Savory Pork Chops with Fluffy Rice and Golden Cornbread

1.Preheat your oven to 400°F (200°C) for the cornbread.

2.In a medium saucepan, heat the olive oil over medium heat. Season the pork chops with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Sear the pork chops in the pan for about 4-5 minutes on each side until they are golden brown. Remove the pork chops and set aside.

3.In the same saucepan, add the rice and toast it for 1-2 minutes, stirring frequently. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

4.While the rice is cooking, prepare the cornbread. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, vegetable oil, and eggs. Combine the wet and dry ingredients until just mixed, being careful not to overmix.

5.Pour the cornbread batter into a greased 8x8 inch baking dish and place it in the preheated oven. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

6.Once the rice is done, fluff it with a fork and keep it warm. Return the pork chops to the pan, cover, and let them cook on low heat for an additional 5-10 minutes to ensure they are cooked through and juicy.

7.Serve the pork chops alongside the fluffy rice and a slice of warm cornbread.