Smothered Pork Chops with Collard Greens Recipe

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Smothered Pork Chops with Collard Greens

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Ingredients:

Serving

4 shoulder pork chops cut 1 1/2 inches thick
salt and pepper to taste
1 tbsp all purpose flour for chops , plus 2 tbsp for sauteing vegetables
2 tbsp reserved hock fat
1 green pepper seeded 1/4-inch sliced
2 medium onions 1/4-inch sliced
3 cups hock stock, hot
1/2 gallon ham hock stock
5 large bunches of collard greens chopped into 4-inch pieces
1 large onion peeled
1 jalapeno pepper , split in half lengthwise
malt vinegar to taste
salt and pepper to taste
10 lb smoked ham hocks
10 lb fresh ham hocks

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7465.81 Kcal (31258 kJ)
Calories from fat	4693.9 Kcal
		% Daily Value*
Total Fat	521.54g	802%
Cholesterol	2403.55mg	801%
Sodium	2000.14mg	83%
Potassium	197.88mg	4%
Total Carbs	11.54g	4%
Sugars	4.44g	18%
Dietary Fiber	2.61g	10%
Protein	613.68g	1227%
Vitamin C	34.4mg	57%
Iron	22.7mg	126%
Calcium	433.1mg	43%

Amount Per 100 g
Calories	311.7 Kcal (1305 kJ)
Calories from fat	195.97 Kcal
		% Daily Value*
Total Fat	21.77g	802%
Cholesterol	100.35mg	801%
Sodium	83.51mg	83%
Potassium	8.26mg	4%
Total Carbs	0.48g	4%
Sugars	0.19g	18%
Dietary Fiber	0.11g	10%
Protein	25.62g	1227%
Vitamin C	1.4mg	57%
Iron	0.9mg	126%
Calcium	18.1mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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