| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Cook: | 1 hr 45 min |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Cook: | 1 hr 45 min |
Ingredients
- 9 pork chops
- 2 cups all-purpose flour
- 1 cup vegetable oil
- 1 large onion, chopped
- 3 to 4 cloves garlic, chopped
- 1/4 cup of water
- 2 bunches collards
- 3 smoked ham hocks
- 2 tablespoons vegetable shortening
- Salt and red pepper, to taste
- 1 cup cornmeal
- 1/4 cup vegetable shortening, melted
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 1 egg, beaten
Instructions
- Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. 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. Put a lid on the pot and steam the chops for approximately 20 minutes.
- For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
- For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
- Serve the pork chops with some collard greens and cornbread.
Reviews
A bit confusing because of the reference to a skillet and a pot. Put the chops back in the skillet, add onions, garlic, and water to the pot and cover. Steam the chops for 20 minutes. But the chops are in the skillet??? Assuming everything is done in a skillet??
I don’t make these too often, but when I make pork chops this is the recipe I use. Everyone loves them.
This was the yummiest pork chops ever.
I do not like overcooking pork, so usually stay away from pan fried recipes. My boyfriend found this recipe and I am actually quite impressed with the tenderness of the chops. Will definately make again, maybe next time with mushrooms.
i was wondering if i could substitute the garlic cloves with something else like garlic powder or some other flavorful seasoning bc i don’t have garlic cloves but i have everything else.
Keeping pork chops moist during pain cooking can be a challenge. This recipe did just that. It was easy to follow and the ingredients should be readily available in most cook’s kitchen. It is also easily adaptable to a variety of tastes by using different spices and “extras” (mushrooms come to mind).
My husband has a strong dislike for pan cooked pork chops, yet he actually requested these again for dinner tonight.
Delicious.
This was so easy to do, and my whole family enjoyed them. I also reduced the oil by 1/4 cup and increased the water by 1/4 cup. I used tons of paper towels to soak up the extra oil so they really weren’t too oily. Just moist and delicious.
Easy to make. Tasty and moist pork chops.
These are wonderful Pork chops they .
I’m a VERY novice cook: college student. I basically have to come up with recipes with whatever ingredients I happen to grab from the grocery store every two weeks or what my mother delivers to me. I’ve never had pork chops before, as I come from an Asian family, and I made these for my boyfriend. He was reluctant to eat them, as he’s never had good pork chops, but he THOROUGHLY enjoyed them!! I prepared it with a light vinaigrette-tossed spring salad, and everything was JUST great.