Southern Pork Chop Dinner
Thick-cut pork chops pan-seared until golden, served with creamy gravy and buttered collard greens. A weeknight Southern classic that tastes like Sunday dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 528
- Protein
- 38g
Ingredients
- 2 chops (about 12 oz total) pork chops, bone-in, 1 inch thick
- 2 tablespoons butter
- ½ medium onion onion, yellow
- 1 tablespoon all-purpose flour
- 1 cup chicken or vegetable broth
- 8 ounces collard greens, fresh (or frozen)
- 1 pinch of each, plus to taste salt and black pepper
- 1 clove garlic, minced
Instructions
- 1
Pat the pork chops dry with a paper towel on both sides, which helps them brown evenly.
- 2
Slice the onion half lengthwise from root to tip, then lay each half flat and slice crosswise into thin crescent shapes, about 1/4 inch thick.
- 3
Mince the garlic clove until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Heat a 12-inch skillet over medium-high heat until the surface is very hot, about 2 minutes; carefully add 1 tablespoon of butter.
- 5
Once the butter is foaming and slides quickly when you tilt the pan, place both pork chops in the skillet.
- 6
Cook the chops without moving them for 5 minutes until the bottom surface turns deep golden brown with a crust.
- 7
Flip the chops over and cook for another 4 minutes until the second side is golden brown and a meat thermometer inserted into the thickest part reads 145°F.
- 8
Remove the cooked pork chops onto a clean plate and set aside to rest.
- 9
Return the skillet (with all the browned bits still stuck to the bottom) to medium heat and add the remaining 1 tablespoon of butter.
- 10
Once the butter is foaming, add the sliced onion and minced garlic, stirring constantly with a wooden spoon for 2 minutes until fragrant and the onion softens.
- 11
Sprinkle 1 tablespoon of flour over the onions, then stir for 1 minute to combine and coat everything evenly.
- 12
Pour in 1 cup of broth while stirring constantly with a wooden spoon, scraping up all the brown, stuck-on bits from the bottom of the pan.
- 13
Simmer the gravy over medium heat, stirring occasionally, for 3 minutes until it thickens slightly and coats the back of a spoon.
- 14
Season the gravy with salt and black pepper to taste, stirring after each addition and tasting as you go.
- 15
While the gravy simmers, bring a separate pot of salted water to a boil over high heat, about 5 minutes.
- 16
Add the collard greens to the boiling water and stir once; simmer uncovered for 8 minutes until tender.
- 17
Drain the collard greens in a colander, return them to the pot, and stir in 1 tablespoon of butter with salt and pepper to taste.
- 18
Place one pork chop on each of two dinner plates, positioning it slightly off-center to the left.
- 19
Spoon the creamy onion gravy over each pork chop, covering the meat completely.
- 20
Divide the buttered collard greens into two portions and place them on the right side of each plate next to the pork chop.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- paper towels
- wooden spoon
- meat thermometer
- clean dinner plate
- medium pot
- colander
- two dinner plates
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