Smothered Pork Chops Over Collard Greens

Old southern foods are a lot similar people - resilient!

There has been a lot on my hear lately that I simply can't look to milk shiver no affair how much I get to movement on, certainly thoughts however linger around, unsettled I suppose, instantly going on the 2d month. I'm talking well-nigh people, my southern brethren to live exact, folks who simply don't know how to deed nor accept learned the values of living. That's it inward a nutshell.

Now, I acquire all riled upwards when I meet a chef become too produce some dang fool thing amongst a southern recipe, meddling amongst it or doing something that I purely disagree amongst too and hence calling out to all that it's the existent deal. That's 1 thing; it's my sentiment too I mean value I accept the correct to produce hence too I approximate they accept the correct too. I accept called out on such a thing a few times earlier too in all likelihood volition again. Of course, the mortal that I'm talking about, well, I tin tell I accept never idea of using the championship 'chef' equally reference. Why, that's similar calling me a chef too nosotros all know I'm zero to a greater extent than that a cook. Influenza A virus subtype H5N1 self-made entrepreneur for sure, this mortal climbed to TV stardom too is indeed a real sharp job concern person. Influenza A virus subtype H5N1 'celebrity chef' is maybe to a greater extent than fitting, but I however mean value adding 'chef' is using the championship loosely. Although she did entertain me for a brusk piece earlier I became bored amongst the epitomized deed of all things southern fifty-fifty though her southernism is a flake uncomfortable too embarrassing. The due south was too is the top dog focus of this celebrity's food, media too merchandising commodity, but really, produce nosotros southerners actually tauk similar that?

And, when I meet such a mortal acting a fool on a affair that should accept been answered too coped amongst too overhauled hence long ago, it simply tears me up. To sling slurs equally a youngster or immature teenager is 1 thing. We tin blame it on peer pressure. But this is a grandmother. And nosotros are non talking well-nigh targeting aspersions toward simply 1 group. Why, no - she made certainly she scooped everyone upwards inward her sweetness pot. I dubiety her intentions missed whatever of her many pursued crowds. Well, it simply goes to exhibit that sooner or later, equally grandmother used to tell "even sweetness love brings out nasty flies."

Oh well, I may non experience whatever better; my caput powerfulness non live whatever clearer nor my pump whatever lighter too I powerfulness accept offended a few but I produce accept a real, bonafide southern recipe to share. One that I am proud of too 1 that's the existent deal. This recipe or versions similar it, been around for decades, resilient to disparateness long earlier anyone always idea of becoming a 'celebrity chef.' Enjoy!

Smothered Thick Pork Chops
over Seasoned Collard Greens
4 servings

for the Smothered Chops:
Salt, pepper too seasoning blend
four thick cutting pork chops (about 1-inch thickness), diced
three pieces thick cutting hickory smoked bacon
ii tablespoon low-cal olive oil
1 large sweetness onion, halved too thinly sliced
1/2 sweetness crimson bell pepper, sliced into ribbons
ii garlic toes, minced
three tablespoons all-purpose flour
1 1/2 cups chicken stock
ii bay leaves or 1/2 teaspoon soil bay leaves
1 teaspoon fresh minced thyme
1 tablespoon fresh chopped parsley, optional

Dry chops completely amongst newspaper towels too flavor amongst salt, pepper too a seasoning blend. I used a no tabular array salt Creole spice mix but whatever Mrs. Dash or other blend would produce simply fine to add together a flake of flavor to the meat. Set aside.

In a large heavy skillet over medium high heat, ready bacon until lightly browned. Remove bacon amongst tongs to a plate to drain too take all but 1 teaspoon of bacon grease to a large stockpot (for cooking the collards). Reduce rut to medium too add together olive oil. Add chops too ready well-nigh three minutes for a expert brownish sear to form. Turn chops over too sear the other side cooking for three minutes. Remove chops amongst tongs to a build clean plate.

Stir inward the onion too bell pepper cooking for well-nigh five minutes until low-cal brown. Remove onion too bell pepper amongst a slotted spoon to a bowl leaving equally much fossil oil equally possible inward skillet. Stir the garlic into the skillet too ready until fragrant. Add flour too stir to mix. Cook stirring the bottom for well-nigh four minutes or until mixture is low-cal brown. Slowly add together chicken stock too stir to blend. Add bay leaves, thyme too parsley. Add additional tabular array salt if needed to the gravy. Nestle inward the chops too spoon gravy over the top of each. Sprinkle the onion mixture onto each chop. Cover too bring down rut to low. Cook xv minutes, examination (pork should live 145 degrees F.), encompass too plough off heat.

for the Collard Greens:
1 tablespoon olive oil
1 medium onion, chopped
1 small-scale hot pepper or 1/4 teaspoon crimson pepper flakes
ii bunches fresh collards (or packaged if desired)
ii cups or to a greater extent than chicken stock
1 smoked ham or turkey meat
tabular array salt too pepper to taste
dash of cider vinegar

Rinse greens underwater inward a deep sink if possible allowing grit to settle to bottom. Remove greens too drain H2O rinsing away the grit. Repeat until no line of grit remains. Remove the thick stems too discard whatever blemished leaves. Rough chop collards too position aside.

Add olive fossil oil to stockpot amongst bacon grease too rut over medium high heat. Add onion too hot pepper. Saute until onion is soft. Add a handful of collards at a fourth dimension tossing all piece cooking until all the greens are wilted. Add the chicken stock too flavor amongst tabular array salt too pepper to taste. Add the ham hock too simmer covered on depression until greens are tender, well-nigh twenty minutes. Remove cover, add together the vinegar, stir too proceed simmering out most of the liquid, well-nigh thirty minutes. Do non allow collards to scorch.

To serve:
Spoon amongst a slotted spoon a helping of collards on each dish. Top amongst a pork chop covered amongst onions. Divide the gravy amid the chops equally good equally the bacon.

Note: Back inward the day, for many households, the collards were cooked into the gravy mixture (which was thinned out) amongst the chops nestled inward during the tenderizing phase of the last, long simmer.