Provided by Michel Nischan, Heartbeat, New York
Adapted by StarChefs.com1). Season each chop with salt and pepper, then dust with flour.
2). Heat a cast iron skillet large enough to hold the pork chops over medium heat. Add the reserved pork fat and brown the pork chops well, approximately 4 minutes per side. Remove the chops from the pan and set aside.
3). Add another tablespoon of fat if the pan is dry. Add the onions and peppers. Increase the heat to medium high and brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot ham hock stock until thickened and smooth.
4). Bury the pork chops in the gravy. Cover the skillet and place in a 300F oven. Cook 2 hours, or until pork is very tender.
To serve, ladle gravy onto center of a plate, place pork chops in the center. Top with collard greens.
This recipe has been added to the following public cookbooks:
Barbara Cookbook,
Fall Vegetables,
my favorites,
kfm542,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | Vkt4ever
01/23/08 01:27 PM | ******This a good recipe but they left out how to make the greens and the ham hock stock, hot. You can go to http://starchefs.com/recipe_search.php and search for the recipe Smothered Pork Chops With Collard Greens and you can get the entire recipe. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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