Smothered Pork Chops
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 stalks
Celery (diced)110 g
Butter110 g
All-Purpose Flour4 tbsps
Unsalted Butter2 tbsps
Garlic (chopped)1 cup
Apple Cider Vinegar2 cups
Apple Juice910 g
Sweet Potatoes (diced)2 tbsps
Grapeseed Oil1 tbsp
Kosher Salt1 tsp
Black Pepper2 tbsps
Molasse1 tsp
Dark Chili Powder1 pinch
CayenneDirections:
1
For the ham hock gravy: Combine the ham hocks, corn and ice water in a pot
2
Bring to a boil, then reduce to a simmer and cook for 3 1/2 hours
3
Add the celery, carrots and onions, and cook for another 30 minutes
4
Strain the stock, reserving the ham hocks
5
When cool enough to handle, pick the meat off of the ham hocks
6
In a 4-quart pot, melt the butter and stir in the flour
7
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
8
Simmer the gravy for 15 to 20 minutes
9
Season with salt and pepper
10
(Reserve 8 cups of the ham hock broth and half of the picked ham hock meat for the collard greens
11
) For the collard greens: Melt the butter in a large pot
12
Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions
13
Add the chile flakes and saute 1 minute
14
Add the collard greens and ham hock meat, and stir to wilt the collards
15
Add the cider vinegar, apple juice and 8 cups of the ham hock broth
16
Bring to a simmer, cover the pot, and simmer until the greens are tender, 1 hour
17
Season with salt and pepper
18
For the roasted sweet potatoes: Preheat the oven to 450 degrees F
19
Toss the diced sweet potatoes in a bowl with the grapeseed oil, salt and pepper
20
Spread the sweet potatoes out on a baking sheet and roast in the oven until tender and browned, 15 to 20 minutes
21
Transfer the sweet potatoes to a saute pan
22
Add the molasses, chili powder and cayenne
23
Saute over high heat, tossing to coat the sweet potatoes
24
Season with salt and pepper
25
For the pork chops: Preheat a grill or grill pan to high
26
Sprinkle the pork chops with the salt and pepper
27
Grill until cooked through and nicely marked, 2 to 3 minutes per side
28
Remove the chops from the grill and plate immediately
29
For plating: Divide the sweet potatoes between six plates
30
Using a slotted spoon, strain the collard greens and plate them next to the sweet potatoes
31
Shingle the pork chops over one side of the sides
32
Smother with ham hock gravy
33
Serve