Obie Greens Smothered Pork Chops Recipes

Steps:

• Preheat your oven to 350 degrees.
• Rinse chops, then pat them dry. Sprinkle with spices mentioned above. Then dredge into pancake mix.
• Heat the oil in a large skillet over medium heat. Place the chops into the skillet. Brown the chops on both sides. Remove from the skillet and place in a roasting pan.
• In the skillet, now saute the onions and mushrooms with the salt, pepper and sugar until slightly browned.
• Stir in the flour until absorbed. Gradually add the boiling water, stirring constantly, until the gravy thickens and boils.
• Place chops in the pan; cover tightly with heavy-duty aluminum foil. Bake for 1 hour and twenty minutes; the chops and gravy should be a rich golden brown.
• Place chops on a serving platter; either place gravy on top, or strain through sieve and put gravy in a gravy boat; skim fat off top and serve.

Steps:

• Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
• Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
• Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.

Steps:

• 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.

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

Steps:

• Heat the oil in an 8-quart pot to 350 degrees F.
• Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops.
• Lightly sprinkle pork chops on both sides with the spice mixture. Dredge pork chops in flour, then shake off any excess flour.
• Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Remove pork chops from pot and let drain on a paper towel-lined plate. Repeat with remaining pork chops.
• Drain used oil from pot, but retain flour drippings left over from frying. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Using a whisk or a spoon, stir the flour. Let ingredients brown to a dark toffee color, about 5 minutes. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add gravy enhancer to achieve a deep brown color, if desired. Place drained pork chops in gravy. Let simmer, uncovered, for approximately 15 minutes.

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Steps:

• In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
• Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
• Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
• Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
• Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.