Maple Gravy-Smothered Pork Chops with Collard Greens & Roasted Sweet Potato

Maple Gravy-Smothered Pork Chops

with Collard Greens & Roasted Sweet Potato

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving

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.

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Maple Gravy-Smothered Pork Chops with Collard Greens & Roasted Sweet Potato
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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!

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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: