Smothered Pork Chops

Total Time:
5 hr 40 min
Prep:
25 min
Cook:
5 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Ham Hock Gravy:
  • 2 smoked ham hocks
  • 3 ears corn
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 gallon ice water
  • 4 ounces butter
  • 4 ounces all-purpose flour
  • Collard Greens:
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 yellow onion, sliced
  • 2 tablespoons chopped garlic
  • 1 teaspoon red chile flakes
  • 2 pounds collard greens, tough ribs removed, leaves cut into 1-inch ribbons
  • Picked meat from 1 ham hock
  • 1/2 cup apple cider vinegar
  • 2 cups apple juice
  • 8 cups ham hock broth
  • Kosher salt and black pepper
  • Roasted Sweet Potatoes:
  • 2 pounds sweet potatoes, diced
  • 2 tablespoons grapeseed oil
  • 2 teaspoons kosher salt, plus for seasoning
  • 1 teaspoon black pepper, plus for seasoning
  • 2 tablespoons molasses
  • 1/2 teaspoon dark chili powder
  • Pinch cayenne
  • Pork Chops:
  • Twelve 4-ounce boneless pork chops
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
Directions
  • For the ham hock gravy: Combine the ham hocks, corn and ice water in a pot. Bring to a boil, then reduce to a simmer and cook for 3 1/2 hours. Add the celery, carrots and onions, and cook for another 30 minutes.

  • Strain the stock, reserving the ham hocks. When cool enough to handle, pick the meat off of the ham hocks.

  • In a 4-quart pot, melt the butter and stir in the flour. Cook the roux for 2 minutes, then stir in 2 quarts of the ham hock broth, followed by half of the picked ham hock meat. Simmer the gravy for 15 to 20 minutes. Season with salt and pepper. (Reserve 8 cups of the ham hock broth and half of the picked ham hock meat for the collard greens.)

  • For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, and stir to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth. Bring to a simmer, cover the pot, and simmer until the greens are tender, 1 hour. Season with salt and pepper.

  • For the roasted sweet potatoes: Preheat the oven to 450 degrees F.

  • Toss the diced sweet potatoes in a bowl with the grapeseed oil, salt and pepper.

  • Spread the sweet potatoes out on a baking sheet and roast in the oven until tender and browned, 15 to 20 minutes.

  • Transfer the sweet potatoes to a saute pan. Add the molasses, chili powder and cayenne. Saute over high heat, tossing to coat the sweet potatoes. Season with salt and pepper.

  • For the pork chops: Preheat a grill or grill pan to high.

  • Sprinkle the pork chops with the salt and pepper. Grill until cooked through and nicely marked, 2 to 3 minutes per side. Remove the chops from the grill and plate immediately.

  • For plating: Divide the sweet potatoes between six plates. Using a slotted spoon, strain the collard greens and plate them next to the sweet potatoes. Shingle the pork chops over one side of the sides. Smother with ham hock gravy. Serve.


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