Recipe courtesy of Ethel Thomas

Pan Fried Pork Chops

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  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
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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.