5.0 – 1 reviews • Pork Chop
| Level: |
Intermediate |
| Total: |
6 hr |
| Active: |
1 hr 45 min |
| Yield: |
6 servings |
| Level: |
Intermediate |
| Total: |
6 hr |
| Active: |
1 hr 45 min |
| Yield: |
6 servings |
Ingredients
- 2 smoked ham hocks
- 3 ears corn
- 1 onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 1 gallon ice water
- 4 ounces butter
- 4 ounces all-purpose flour
- 1/2 stick (4 tablespoons) unsalted butter
- 1 yellow onion, sliced
- 2 tablespoons chopped garlic
- 1 teaspoon red chile flakes
- 2 pounds collard greens, tough ribs removed, leaves cut into 1-inch ribbons
- Picked meat from 1 ham hock
- 1/2 cup apple cider vinegar
- 2 cups apple juice
- 8 cups ham hock broth
- Kosher salt and black pepper
- 2 pounds sweet potatoes, diced
- 2 tablespoons grapeseed oil
- 2 teaspoons kosher salt, plus for seasoning
- 1 teaspoon black pepper, plus for seasoning
- 2 tablespoons molasses
- 1/2 teaspoon dark chili powder
- Pinch cayenne
- Twelve 4-ounce boneless pork chops
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- For the ham hock gravy: Combine the ham hocks, corn and ice water in a pot. Bring to a boil, then reduce to a simmer and cook for 3 1/2 hours. Add the celery, carrots and onions, and cook for another 30 minutes.
- Strain the stock, reserving the ham hocks. When cool enough to handle, pick the meat off of the ham hocks.
- In a 4-quart pot, melt the butter and stir in the flour. Cook the roux for 2 minutes, then stir in 2 quarts of the ham hock broth, followed by half of the picked ham hock meat. Simmer the gravy for 15 to 20 minutes. Season with salt and pepper. (Reserve 8 cups of the ham hock broth and half of the picked ham hock meat for the collard greens.)
- For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, and stir to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth. Bring to a simmer, cover the pot, and simmer until the greens are tender, 1 hour. Season with salt and pepper.
- For the roasted sweet potatoes: Preheat the oven to 450 degrees F.
- Toss the diced sweet potatoes in a bowl with the grapeseed oil, salt and pepper.
- Spread the sweet potatoes out on a baking sheet and roast in the oven until tender and browned, 15 to 20 minutes.
- Transfer the sweet potatoes to a saute pan. Add the molasses, chili powder and cayenne. Saute over high heat, tossing to coat the sweet potatoes. Season with salt and pepper.
- For the pork chops: Preheat a grill or grill pan to high.
- Sprinkle the pork chops with the salt and pepper. Grill until cooked through and nicely marked, 2 to 3 minutes per side. Remove the chops from the grill and plate immediately.
- For plating: Divide the sweet potatoes between six plates. Using a slotted spoon, strain the collard greens and plate them next to the sweet potatoes. Shingle the pork chops over one side of the sides. Smother with ham hock gravy. Serve.