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