In order to bring you the best organic produce, some ingredients may differ from those depicted.
Smothered pork chops with garlicky collard greens
Family-Friendly, Mediterranean, Dairy-Free, Soy-Free, Diabetes-Friendly, Carb-Conscious
2 Servings, 490 Calories/Serving
With juicy pork blanketed in a quick yet flavorful gravy and tender garlicky greens, our easy spin on this Southern classic brings Big Easy flavor right to your kitchen.
In your bag
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- 1 bunch organic collard greens or other leafy greens (about ½ pound)
- 3 tablespoons all-purpose flour
- Sunbasket dry rub (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
- 1 teaspoon ground mustard
- 2 boneless pork loin chops (about 6 ounces each)
- 1 cup chicken broth
- 1½ teaspoons apple cider vinegar
Calories: 490, Protein: 45g (90% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 390mg (16% DV), Carbohydrates: 26g (9% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables
- Peel and thinly slice the onion.
- Finely chop, press, or grate the garlic.
- Strip the collard green leaves from the stems; coarsely chop the leaves.
Brown the pork
- On a plate or shallow bowl, season the flour with the dry rub, ground mustard, salt, and pepper; spread in an even layer.
- Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pan
Make the gravy; finish the pork
Whisk in 1 tablespoon [2 TBL] oil and 1 tablespoon [2 TBL] leftover flour mixture and cook, whisking constantly, until the flour mixture is golden and has a nutty fragrance, 3 to 4 minutes. Slowly pour in the chicken broth, stirring constantly until fully incorporated and no lumps remain. Season with salt and pepper and bring to a boil. Reduce to a simmer, add the pork, and cook until the gravy thickens and the pork is cooked through but still faintly pink within, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the pork and gravy cook, prepare the collard greens.
Cook the collard greens
- Press the garlic (if you have a press).
- Strip the collard greens.
- Season and spread the flour mixture.
- Measure the oil for the pork and gravy.
- Time the pork.