Smothered pork chops with garlicky collard greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Smothered pork chops with garlicky collard greens

Smothered pork chops with garlicky collard greens

Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

25–40 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)
  • 2 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
Ingredient IQ

One of the oldest-known cultivated plants and the boldest-flavored member of the onion family, garlic gets its name from a mash-up of two Old English words: gar, meaning “spear”—thought to refer to the spear-like shape of a clove—and leac, or “leek.” Once considered a source of physical strength, garlic may have been fed to the laborers who helped build the Egyptian pyramids. Garlic bulbs were even found in the tomb of the Egyptian pharaoh Tutankhamun.

Nutrition per serving

Calories 470, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 400mg (17% DV), Total Carb. 24g (9% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Wheat

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

2

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.
Working with 1 chop at a time, dredge the pork in the flour mixture, turning to coat; shake off any excess and set aside the remaining flour mixture.
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

3

Make the gravy; finish the pork

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
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.

4

Cook the collard greens

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the garlic and collard greens (the greens in batches if needed) and cook, stirring occasionally, until wilted, 2 to 3 minutes. Stir in the apple cider vinegar and cook until thickened slightly, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pork and collard greens to individual plates, spoon the gravy over the pork, and serve.
Kids Can!
  • 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.
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