Cajun Pork Chops with Collard Green-Potato Hash and Creamy Black Pepper Gravy

These pork chops are anything but ordinary. A light dusting of seasoned flour creates a beautiful golden crust, while the Cajun spice adds a warm, smoky kick. Paired with a rustic hash of crispy roasted potatoes and tender collard greens, every bite is a balance of textures and flavors.

The crowning glory is a silky black pepper gravy made with sour cream and chicken stock. It’s rich, peppery and ties the whole dish together. This is comfort food with a little Southern soul-perfect for a cozy weeknight dinner.

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Ingredients

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Collard GreensView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 20-25 minutes, tossing halfway, until golden and crispy.
2. Meanwhile, halve, peel and finely dice the onion. Remove stems and ribs from collard greens and roughly chop leaves.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add onions and cook, stirring, for 4-5 minutes until softened. Remove ¼ of the onions and set aside.
4. Add collard greens to the pan with a pinch of salt and pepper. Pour in ¼ cup water, cover and cook for 3-4 minutes. Uncover and cook until liquid evaporates and greens are tender. Remove from pan and set aside.
5. Set aside 1 teaspoon flour for gravy. In a shallow dish, combine remaining flour with Cajun spice. Season pork chops with salt and pepper, then press into flour mixture to coat both sides. Shake off excess.
6. Heat a drizzle of olive oil in the same pan over medium heat. Add pork chops and cook 3-4 minutes per side until golden and cooked through. Let rest 5 minutes.
7. Make gravy: Wipe out any black bits from the pan. Add a drizzle of olive oil, reserved onions and reserved 1 teaspoon flour. Cook, stirring, for 1 minute. Whisk in stock concentrate and ⅓ cup water. Simmer until thickened and reduced by half, about 2-3 minutes. Remove from heat and stir in sour cream. Season with salt and up to ¼ teaspoon freshly ground black pepper.
8. Toss collard greens with roasted potatoes on the baking sheet. Return to oven for 1-2 minutes to heat through. Serve pork chops over hash and drizzle with gravy.

Recipe Tips

FAQ

Can I use bone-in pork chops instead of boneless?

Yes, bone-in pork chops work well. Adjust cooking time as needed, as they may take a few minutes longer to cook through.

What can I substitute for Cajun spice blend?

You can make your own by combining paprika, garlic powder, onion powder, cayenne, oregano and thyme. Adjust to your heat preference.

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream. The gravy will still be delicious.