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Southern Pork Chops & Crispy Corn Cakes
with Braised Apple & Collard Greens
35 MIN
2 Servings
From the Test Kitchen
In this comforting dish, pork chops are seared with a coating of Southern-style spices (like paprika and cayenne), then topped with a drizzle of rich mayo mixed with hot sauce and honey. We’re pairing it with two classic sides: a quick-braised duo of sweet apple and hearty collard greens, and homemade, pan-fried cornbread cakes.
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NutritionPER SERVING
-
Calories840 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
-
1 Pasture-Raised Egg
- 1 bunch Collard Greens
- 1 Apple
- 1 Tbsp Apple Cider Vinegar
-
½ cup Cornbread Mix
- 1 Tbsp Hot Sauce
- 2 Tbsps Mayonnaise
- ¼ cup Buttermilk
- 1 Tbsp Honey
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
-
2 Tbsps Ghee
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Remove the honey and ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. In a separate bowl, whisk together the hot sauce, mayonnaise, honey (kneading the packet before opening), and a pinch of the spice blend. Season with salt and pepper.
2
Braise the apple & collard greens:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared apple and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are bright green and slightly softened. Add the vinegar and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Make the batter:
Meanwhile, in a medium bowl, combine the cornbread mix, egg, and buttermilk (shaking the bottle before opening). Season with pepper. Whisk to thoroughly combine.
4
Cook the pork:
Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.
* An instant-read thermometer should register 145°F.
5
Cook the corn cakes & serve your dish:
While the pork rests, in the same pan, heat the ghee on medium-high until metled. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked corn cakes and braised apple and collard greens. Top the pork with the sauce. Enjoy!
1
Prepare the ingredients & make the sauce:
Remove the honey and ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. In a separate bowl, whisk together the hot sauce, mayonnaise, honey (kneading the packet before opening), and a pinch of the spice blend. Season with salt and pepper.
2
Braise the apple & collard greens:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared apple and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are bright green and slightly softened. Add the vinegar and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Make the batter:
Meanwhile, in a medium bowl, combine the cornbread mix, egg, and buttermilk (shaking the bottle before opening). Season with pepper. Whisk to thoroughly combine.
4
Cook the pork:
Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.
* An instant-read thermometer should register 145°F.
5
Cook the corn cakes & serve your dish:
While the pork rests, in the same pan, heat the ghee on medium-high until metled. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked corn cakes and braised apple and collard greens. Top the pork with the sauce. Enjoy!
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