Recipe courtesy of Ethel Thomas

Pan Fried Pork Chops

  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
Save Recipe


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

Collard greens:

2 bunches collards

3 smoked ham hocks

2 tablespoons vegetable shortening

Salt and red pepper, to taste


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


  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Tonkatsu-Style Butterflied Pork Chops with Watercress Salad