Smothered Pork Chops with Collard Greens Recipe

Name: Smothered Pork Chops with Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shoulder pork chops cut 1 1/2 inches thick; Salt and pepper to taste; 1 tablespoon all purpose flour for chops, plus 2 tablespoons for sauteing vegetables; 2 tablespoons reserved hock fat; 1 green pepper seeded 1/4-inch sliced; 2 medium onions 1/4-inch sliced; 3 cups hock stock, hot; 1/2 gallon ham hock stock; 5 large bunches of collard greens chopped into 4-inch pieces; 1 large onion peeled; 1 jalapeno pepper, split in half lengthwise; Malt vinegar to taste; Salt and pepper to taste; 10 pounds smoked ham hocks; 10 pounds fresh ham hocks

Servings: persons

4 shoulder pork chops cut 1 1/2 inches thick
Salt and pepper to taste
1 tablespoon all purpose flour for chops, plus 2 tablespoons for sauteing vegetables
2 tablespoons reserved hock fat
1 green pepper seeded 1/4-inch sliced
2 medium onions 1/4-inch sliced
3 cups hock stock, hot
1/2 gallon ham hock stock
5 large bunches of collard greens chopped into 4-inch pieces
1 large onion peeled
1 jalapeno pepper, split in half lengthwise
Malt vinegar to taste
Salt and pepper to taste
10 pounds smoked ham hocks
10 pounds fresh ham hocks

1
Season each chop with salt and pepper, then dust with flour.
2
Heat a cast iron skillet just large enough to hold the pork over a medium heat.
3
Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side.
4
Remove the chops from the pan and set aside.
5
If the pan is dry, add another tablespoon of fat.
6
Add the onions and peppers.
7
Increase the heat to medium high in order to brown the vegetables well.
8
Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes.
9
Remove pan from the flame and stir in the hot hock stock until thickened and smooth.
10
Bury the pork chops in the gravy.
11
Cover the skillet and place in a 300 degree oven.
12
Cook 2 hours, or until pork is very tender
13
Place hock stock in a large sauce pot over a medium high heat.
14
Bring hock stock to a rapid simmer.
15
Pack collards into the stock with the onion and jalapeno.
16
Simmer 2 hours.
17
Season to taste with salt, pepper and malt vinegar.
18
Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot.
19
Pour enough cold water over the hocks to cover by 3 inches.
20
Bring to a rapid simmer over a medium high heat.
21
A thick foam will build on the top of the stock.
22
Carefully remove all of the foam.
23
Reduce heat to low and simmer 6 hours.
24
Constantly skim the clear fat that builds at the top of the stock.
25
Reserve the fat for cooking.

4006

kcal

Calories

241

Fat

Carbs

416

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 shoulder pork chops cut 1 1/2 inches thick, Salt and pepper to taste, 1 tablespoon all purpose flour for chops, plus 2 tablespoons for sauteing vegetables, 2 tablespoons reserved hock fat, and more.

Yes, Smothered Pork Chops with Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smothered Pork Chops with Collard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions