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

Directions

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.

Ingredients

Collard greens:
2 bunches collards
3 smoked ham hocks
2 tablespoons vegetable shortening

Salt and red pepper, to taste

Directions

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.

Ingredients

Cornbread:
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

Directions

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.

The recipes for this program, which were provided by contributors and guests who may not be professional
chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the
accuracy of any of the recipes