6 cups self-rising flour
1 cup self-rising white cornmeal
1 teaspoon salt
1 teaspoon crushed black peppercorns

Thoroughly blend together all ingredients and store in airtight container. Store as you would your flour, no refrigeration necessary.

TIPS: Try this recipe out with any of your favorite ingredients…it makes a tasty coating for just about anything!

Eight 3/4-inch, bone-in pork chops (about 6 oz each)
Salt and pepper, for seasoning
4 Tbsp butter
1/4 cup canola oil
1/2 cup dry white wine
2 cups blackberries
1 Tbsp honey
1 Tbsp fresh thyme leaves
Lemon wedges, for serving

1. Springle the pork chops with salt and pepper generously. Heat a large skillet over high heat. Add the butter and oil and swirl until the butter is melted. Sear the chops until golden, about 2 minutes per side. Be careful not to crowd the pan, doing 2 batches if necessary. Transfer to a paper towel-lined plate to drain.

2. Remove the skillet from the heat, add the wine, and return to heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated. This should take 4-6 minutes. Whisk in the blackberries and honey and cook until they are soft and falling apart. This should take 5-7 minutes. Add thyme and salt and pepper for additional seasoning.

3. Adjust the heat to low and add the chops back in the pan, overlapping them. Baste well with sauce, and cover and cook until warmed through. This should take about 1-2 minutes. Serve with lemon wedges.

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