Smothered Pork Chops with Gravy, Braised Peppers &Amp; Collard Greens

There’s nothing quite like a plate of juicy pork chops smothered in a rich, savory gravy to chase away the Sunday scaries. This homestyle dish is pure comfort, with tender bell peppers and collard greens braised until perfectly supple and fluffy buttered rice on the side.

Every bite is a warm hug-the kind of meal that makes you forget the world exists. Once you polish it off, everything else truly is gravy!

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

3 ounce Collard GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a small pot of salted water to a boil. Add the jasmine rice, reduce heat to low, cover and simmer for 15-18 minutes until tender. Drain if needed, then fluff with a fork and stir in 1 tablespoon butter. Keep covered off heat.
2. While the rice cooks, pat the pork chops dry with paper towels. Season both sides with fry seasoning, salt and black pepper.
3. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the diced onion and bell pepper and cook until softened, about 3-4 minutes.
5. Stir in the flour and dried thyme, cooking for 1 minute. Slowly whisk in 1 cup water, the chicken stock concentrate and beef stock concentrate. Bring to a simmer, scraping up any browned bits.
6. Add the collard greens, hot sauce and sugar. Cook until the greens are wilted and tender, about 5-7 minutes. Season with salt and pepper to taste.
7. Return the pork chops to the skillet, spooning the gravy and vegetables over them. Simmer for 1-2 minutes to reheat.
8. Serve the pork chops and gravy over the buttered rice.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

What can I substitute for collard greens?

You can use kale or Swiss chard. The cooking time may vary slightly.

How do I make the gravy without flour?

You can use cornstarch mixed with cold water as a slurry, but the texture will be slightly different.