Southern comfort for the palate: crispy pan-fried pork chops, smothered with sautéed onions, pepper, paprika, garlic and scallions and served with a side of sautéed collard greens.


  • Smothered Pork Chops
  • 6 pork loin chops (“natural” center cut, bone-in)
  • 1 tablespoon black pepper
  • 2 teaspoons paprika
  • 2 teaspoons granulated onion powder
  • 2 teaspoons granulated garlic powder
  • 1 cup and 2 tablespoons flour
  • ½ cup canola oil
  • 2 cups low-sodium beef stock
  • 1 ½ cups fresh onions, sliced
  • ½ cup fresh scallions, sliced on the bias
  • Sautéed Greens:
  • 8 cups fresh collard greens, chopped and blanched
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup onions, finely diced
  • 1 tablespoon fresh garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon vinegar (optional)

Nutrition Per Serving

Total Fat
Saturated Fat
Trans Fat
Dietary Fiber
464 cal
28 g
5 g
0 g
71 mg
108 mg
26 g
27 g
289 mg
640 mg
1.3 g
56 mg


Preheat oven to 350° F.
Pork Chops:

  1. Mix black pepper, paprika, onion powder and garlic powder together. Use half of mixture to season both sides of the pork chops and mix the other half with 1 cup flour.
  2. Reserve 2 tablespoons of flour mix for later.
  3. Lightly coat pork chops with seasoned flour.
  4. Heat oil in large Dutch oven or oven-ready sauté pan (no rubber handles) on medium-high.
  5. Fry pork chops for 2–4 minutes on each side or until desired crispness. Remove from pan and pour off all but 2 tablespoons of oil.
  6. Cook onions until translucent, about 4–6 minutes. Stir in 2 tablespoons of reserved flour and mix well with onions for about 1 minute.
  7. Slowly, add beef stock and stir until thickened.
  8. Return pork chops to pan and coat with sauce. Cover or wrap with foil and cook in oven for at least 30–45 minutes at 350° F.
  9. Remove from oven and let rest at least 5–10 minutes before serving.

Sautéed Greens:

  1. To blanch greens, add greens to a pot of boiling water for 30 seconds.
  2. Strain boiling water off and quickly transfer to ready bowl of ice and water
  3. Let cool, then strain and dry greens and set aside.
  4. In large sauté pan on medium-high heat, melt butter and oil together. Add onions and garlic, cook until slightly browned, about 4–6 minutes.
  5. Add collard greens and black and red pepper and cook for 5–8 minutes on high heat, stirring constantly.
  6. Remove from heat; add vinegar if desired and stir.