Recipe courtesy of Ethel Thomas

Pan Fried Pork Chops

Getting reviews...
Save Recipe
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
Share This Recipe

Ingredients

Collard greens:

Cornbread:

Directions

  1. 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.
  2. For the collard greens: 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.
  3. For the cornbread: 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.
  4. Serve the pork chops with some collard greens and cornbread.
21m Easy 99%
CLASS
35m Easy 86%
CLASS
23m Easy 97%
CLASS
Giada De Laurentiis

Pork Chops alla Fiorentina

8m Easy 98%
CLASS
11m Intermediate 96%
CLASS
21m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now