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
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| 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. |
1 - 1 of 1 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Campbell's Condensed Tomato Soup, honey, dried mustard and onion powder make a simple, yet tasty basting sauce for grilled chicken.
