In a 7 cup bowl with lid place 1 cup Hol-Grain Gluten-free Onion Ring Batter Mix, 1 tsp sea salt, 1 tsp garlic salt, 1/4 tsp white pepper, 1/4 tsp black pepper, and 1/2 tsp rosemary leaf powder. Mix well, then add 2 tbsp coconut oil, 1 tbsp wildflower honey, and 3/4 cup seltzer water (from an average can) and mix well until reaches pancake batter consistency. Take two large (approx 1.62 lbs total) butterfly-cut pork chops and cut into bite-sized pieces. Place in bowl, cover with lid, and shake. Remove lid, stir with fork. Take medium skillet and fill bottom just barely with mango rum. Add 1 tbsp coconut oil and bring set heat to 7 (medium-high). Once sizzling nicely, add meat. Spoon any leftover batter into large saucepan.
Also add to saucepan remainder of can of seltzer water, topped off to one cup, 3/4 cup more water, 2 tsp kosher salt, 1 cup mixed frozen fire-roasted and regular sweet corn, two handfuls frozen pearl onions, and one 12 oz package fresh cubed butternut squash. Bring to boil on high, mixing well. Add 1 cup Lundberg Wild Blend Rice (long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, and whole grain black japonica rice). Stir well, cover, drop heat to low/simmer and cook for 45 minutes. Remove from heat, leaving lid on, and let sit for 10 minutes.
Once liquid is nearly gone from meat, drop heat to medium (5) and cook until meat is no longer pink, stirring very regularly. Meat will be done well before rice; set aside to let cool, then serve on top of rice and veggies.