SMOTHERED PORK CHOPS WITH SPICY COLLARD GREENSFrom choclytcandy 5 years ago
- 3 ounces bacon (about 3 slices), cut into 1/4-inch pieces shopping list
- 2 tablespoons unbleached all-purpose flour shopping list
- 1 3/4 cups low-sodium chicken broth shopping list
- vegetable oil shopping list
- 4 bone-in, rib-end pork chops 1/2 to 3/4 inch thick shopping list
- ground black pepper shopping list
- 1 medium yellow onion , halved pole-to-pole and sliced thin (about 1 3/4 cups) shopping list
- table salt shopping list
- 2 tablespoons water shopping list
- 4 medium cloves garlic , pressed through garlic press or minced (about 4 teaspoons) shopping list
- 1 teaspoon minced fresh thyme leaves shopping list
- 2 bay leaves shopping list
- 1 tablespoon minced fresh parsley leaves shopping list
- 4 cups collard greens (thinly sliced) shopping list
- 1/2 teaspoon red pepper flakes shopping list
How to make it
- 1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
- 2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
- 3. Reduce heat to medium and add 2 tablespoons oil, onions, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Add collard greens and red pepper flakes and return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
- 4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.
- NOTE: Make sure to use low-sodium chicken broth in this recipe; regular chicken broth can result in an over seasoned sauce. Serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great.
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