Smothered Pork Chops with Spicy Collard Greens

Name: Smothered Pork Chops with Spicy Collard Greens
Yield: Serves 4
Ingredients: 3 ounces, bacon (about 3 slices), cut into 1/4-inch pieces; 2 tablespoons, unbleached all-purpose flour; 1 3/4 cups, low-sodium chicken broth; , vegetable oil; 4 , bone-in, rib-end pork chops 1/2 to 3/4 inch thick; , ground black pepper; 1 , medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups); , table salt; 2 tablespoons, water; 4 medium cloves, garlic, pressed through garlic press or minced (about 4 teaspoons); 1 teaspoon, minced fresh thyme leaves; 2 , bay leaves; 1 tablespoon, minced fresh parsley leaves; 4 cups, collard greens (thinly sliced); 1/2 teaspoon, red pepper flakes

2 comments

Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV

Main Courses

Vegetables

Pork

Skip the condensed soup and thick-cut chops for deep flavor and tender meat.

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

To perfect our smothered pork chop recipe, we determined that bone-in, rib-end pork chops were the most juicy and flavorful. Further, we found that thin, 1/2-inch chops picked up more flavor than thick chops and didn't overwhelm the gravy. ...

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