Smothered Pork Chops with Garlicky Collard Greens

adapted from sunbasket.com
serves 2
Ingredients

• 1 yellow onion
• 1 or 2 cloves peeled fresh garlic
• 1 bunch collard greens or other leafy greens (about ½ pound)
• 3 tablespoons all-purpose flour
• dry rub (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
• 1 teaspoon ground mustard
• 2 pork chops (about 6 ounces each)
• 1 cup chicken broth
• 1½ teaspoons apple cider vinegar

Preparation
​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.
• 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

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 oil and 1 tablespoon 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

• 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.

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