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Maple Gravy-Smothered Pork Chops

with Collard Greens & Roasted Sweet Potato

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s recipe is homestyle Southern cooking at its best. We’re livening up “smothered” (or gravy-covered) pork chops with a few delicious add-ins: sweet maple syrup, woodsy sage, aromatic spices and—for a hint of tang—quark (a fresh, soft cheese).On the side, in lieu of the classic hot sauce, we’re using chopped pickled piquante peppers to lend our collards a layer of spicy, zesty flavor.

fresh
ingredients
Maple Gravy-Smothered Pork Chops with Collard Greens & Roasted Sweet Potato
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel and finely chop the garlic. Finely chop the peppers. Remove and discard the collard green stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Cook the collard greens:
3 Cook the collard greens:

While the sweet potato roasts, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and peppers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add half the vinegar and 1/2 cup of water. Cook, stirring occasionally, 6 to 7 minutes, or until the collard greens have wilted and the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the pork chops:
4 Cook the pork chops:

While the collard greens cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Make the gravy:
5 Make the gravy:

While the pork chops rest, to the pan of reserved fond, add the butter, spice blend, maple syrup, sage, remaining vinegar and 1/4 cup of water; season with salt and pepper. Cook on medium-high, whisking frequently, 30 seconds to 1 minute, or until thickened. (If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.) Turn off the heat and whisk in the quark; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the rested pork chops, roasted sweet potato and cooked collard greens between 2 dishes. Top the pork chops with as much of the gravy as you'd like (you may have extra gravy). Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel and finely chop the garlic. Finely chop the peppers. Remove and discard the collard green stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Roast the sweet potato:
Cook the collard greens:
3 Cook the collard greens:

While the sweet potato roasts, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and peppers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add half the vinegar and 1/2 cup of water. Cook, stirring occasionally, 6 to 7 minutes, or until the collard greens have wilted and the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

4 Cook the pork chops:

While the collard greens cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Cook the pork chops:
Make the gravy:
5 Make the gravy:

While the pork chops rest, to the pan of reserved fond, add the butter, spice blend, maple syrup, sage, remaining vinegar and 1/4 cup of water; season with salt and pepper. Cook on medium-high, whisking frequently, 30 seconds to 1 minute, or until thickened. (If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.) Turn off the heat and whisk in the quark; season with salt and pepper to taste.

6 Plate your dish:

Divide the rested pork chops, roasted sweet potato and cooked collard greens between 2 dishes. Top the pork chops with as much of the gravy as you'd like (you may have extra gravy). Enjoy!

Plate your dish: