SMOTHERED PORK CHOPS WITH COLLARD GREENS

Smothered Pork Chops with Collard Greens image

Provided by Food Network

Time 6h30m

Yield Yield: 4 servings

Number Of Ingredients 15

Previous Next

4 shoulder pork chops cut 1 1/2 inches thick
Salt and pepper to taste
1 tablespoon all purpose flour for chops, plus 2 tablespoons for sauteing vegetables
2 tablespoons 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 pounds smoked ham hocks
10 pounds fresh ham hocks

Steps:

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.