Recipe courtesy of Ethel Thomas
Pan Fried Pork Chops
- Total: 1 hr 55 min
- Prep: 10 min
- Cook: 1 hr 45 min
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
Collard greens:
2 bunches collards
3 smoked ham hocks
2 tablespoons vegetable shortening
Salt and red pepper, to taste
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
- 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.
- 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.
- 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.
- Serve the pork chops with some collard greens and cornbread.