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1
Wash the pork chops, pat dry and season with salt and pepper to taste.
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2
In a large skillet, heat the oil.
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3
Flour the pork chops and sear in the oil.
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4
Cook for about 1 minute per side to brown.
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5
Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil.
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6
Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water.
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7
Put a lid on the pot and steam the chops for approximately 20 minutes.
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8
Remove the stems, cut up and wash the collard greens.
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9
Then par boil the ham hocks in water for about 5 to 10 minutes.
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10
Drain the ham hocks.
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11
In a large pot, heat the shortening.
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12
Saute ham hocks, then add greens, on low fire with pot covered.
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13
Allow greens to cook for about 1 1/2 hours over low heat.
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14
Season with salt and pepper, to taste.
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15
Mix all ingredients and put in a greased pan.
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16
Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
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17
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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18
Therefore, the Food Network cannot attest to the accuracy of any of the recipes
