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Recina Gilbert's Smothered Pork Chops with Collard Greens

Smothered Pork Chops Collard Greens Recina Gilbert
A southern delight!
skill level
Easy
time
60-120min
servings
4
cost
$
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This tasty southern dish is sure to win your family over.
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ingredients
  • For the Smothered Pork Chops:
  • 4 Lean Boneless Pork Chops
  • 1 cup Flour
  • 1 tablespoon Salt
  • 2 tablespoons Black Pepper
  • 3-4 tablespoons Vegetable Oil
  • 1 Onion (sliced)
  • 2 Cloves Garlic (minced)
  • 2 cups Chicken Stock
  • For the Collard Greens:
  • 1 Bunch Collard Greens
  • 1 Smoked Turkey Leg (fully cooked)
  • 1/2 Onion (diced)
  • 3 Cloves Garlic (minced)
  • 3 cups Chicken Broth
  • 1 tablespoon Red Pepper flakes
  • 1 tablespoon Salt
  • 3 tablespoons Black Pepper
  • 1 tablespoon Red Pepper Flakes
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Lean Boneless Pork Chops
    Flour
    1 tablespoon Salt
    2 tablespoons Black Pepper
    3-4 tablespoons Vegetable Oil
    For the Smothered Pork Chops: Season pork chops with salt and pepper, and dredge in flour. In large skillet, heat oil on medium and brown chops on both sides. Once browned, remove chops and reserve to a plate.
  • 2
    Flour
    1 Onion (sliced)
    2 Cloves Garlic (minced)
    2 cups Chicken Stock
    Remove excess oil from skillet, leaving enough to coat the bottom of the pan, along with the brown bits. Add another teaspoon of flour, and cook until golden. Add onions and garlic, then slowly stir in stock and cook until thickened. Return chops to pan, cover and cook for 20 minutes.
  • 3
    1 Bunch Collard Greens
    1 Smoked Turkey Leg (fully cooked)
    1/2 Onion (diced)
    3 Cloves Garlic (minced)
    3 cups Chicken Broth
    1 tablespoon Red Pepper flakes
    1 tablespoon Salt
    3 tablespoons Black Pepper
    For the Collard Greens: Wash greens well and cut out veins. Roughly chop greens and place in pot with onion, garlic and turkey leg. Add just enough water to cover greens, season with salt, pepper and red pepper flakes, and cover. Cook for 45-60 mins, or until tender. If greens are bitter, stir in a dash of sugar.
 
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