Cajun Pork Chops with Creamy Gravy and Potato Collard Green Hash

This dish brings together the best of Southern comfort food: tender, juicy pork chops with a spicy Cajun crust, smothered in a rich and creamy pan gravy. The gravy is made right in the same pan, picking up all those flavorful browned bits and finished with a touch of sour cream for extra richness.

On the side, a hearty hash of roasted Yukon Gold potatoes and tender collard greens adds texture and a boost of vitamins. The potatoes are oven-roasted until crispy, then tossed with the greens and warmed through. It’s a complete, satisfying meal that comes together in about 30 minutes.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Collard GreensView ingredient guideLike ingredientDislike ingredient

0.25 cup FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes, tossing halfway through.
2. Meanwhile, halve, peel and finely dice the onion. Remove and discard the stems and large ribs from the collard greens, then roughly chop the leaves. Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook, tossing, until softened, 4-5 minutes. Remove about a quarter of the onion from the pan and set aside.
3. Add the collard greens to the pan and toss. Pour in ¼ cup water, cover and cook until the greens are tender, 3-4 minutes. Uncover and continue cooking until the water evaporates, 2-3 minutes more. Season with salt and pepper. Remove from the pan and set aside.
4. Measure out ¼ cup flour and set aside 1 teaspoon for the gravy. In a shallow dish, combine the remaining flour with the Cajun spice blend. Heat a large drizzle of olive oil in the same pan over medium heat. Season the pork chops with salt and pepper, then dredge in the flour mixture, shaking off excess. Add to the pan and cook to desired doneness, 3-6 minutes per side. Remove from the pan and let rest for 5 minutes.
5. While the pork rests, wipe out the pan. Return to medium heat and add a drizzle of olive oil, the reserved onion and the reserved 1 teaspoon flour. Cook, tossing, until the flour loses its raw smell, 1-2 minutes. Stir in the chicken stock concentrate and ⅓ cup water. Bring to a simmer and cook until reduced by half, 2-3 minutes. Remove from heat and stir in the sour cream. Season with salt and pepper.
6. Toss the collard greens with the roasted potatoes on the baking sheet. Return to the oven to warm through, 1-2 minutes. Divide the hash between plates, top with the pork chops and spoon the gravy over the top.

Recipe Tips

FAQ

Can I use a different type of green instead of collard greens?

Yes, you can substitute kale or Swiss chard. Adjust cooking time as needed-kale may take slightly longer to become tender.

What can I use instead of chicken stock concentrate?

You can substitute ½ cup of low-sodium chicken broth and reduce the water in the gravy accordingly.

How do I know when the pork chops are done?

Pork chops are safe to eat when they reach an internal temperature of 145°F. Use a meat thermometer for accuracy.