Set oven to preheat settings of 400 degrees F.Boil water in a pot and then add salt and potatoes. Cook for about 20 minutes or until tender. Drain and put the potatoes in a large bowl. Mash potatoes and add 3 tablespoons of butter, cream, vanilla, salt and pepper. Reserve and maintain warm.
Heat a large ovenproof sautepan. Heat 1/2 cup of oil. Use Creole seasoning over the chops and then dredge it in seasoned flour. Shake the chops to remover any excess flour. Cook it in the heated oil and fry to a golden brown finish or for about 8 minutes, turning once. Take the pan off the stove top and set it in the oven. Let it cook for 15 minutes or just until a meat thermometer reads 155 degrees F. Take it out of the oven and leave it resting for 5 minutes. In a hot saucepan, melt 2 tablespoons of butter. Saute the apples in melted butter for 5 minutes. Add lemon juice, cane syrup and bourbon. Cook until the apples caramelize. For serving, transfer the potatoes on a large platter. Place the chops on top of the potatoes and then add the apples over it. Serve with southern cooked greens. For the Creole Seasoning, mix all the ingredients well and store it in an airtight container or jar until using. For the Southern Cooked Greens, place the bacon in a large pot to cook for about 5 minutes or until crispy. Add onions and cook for about 7 more minutes or until wilted. Add salt, pepper and pinch of cayenne to season then add the shallots and garlic. Cook for 2 more minutes. Mix in the beer, vinegar and molasses then the the greens, stirring it into the mixture a third at a time. Press the greens down as they wilt. Cook uncovered for an hour and 15 minutes.