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Recina Gilbert's Smothered Pork Chops with Collard Greens

Recina Gilbert
Servings: 4
1 to 2 hr

A southern delight!

  • Ingredients
  • step-by-step directions
Recina Gilbert's Smothered Pork Chops with Collard Greens
  • 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
  • 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.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals
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