Southern Pork Chops & Crispy Corn Cakes with Braised Apple & Collard Greens
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Southern Pork Chops & Crispy Corn Cakes

with Braised Apple & Collard Greens

35 MIN
2 Servings
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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 collard greens, and homemade, pan-fried cornbread cakes.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Southern Pork Chops & Crispy Corn Cakes with Braised Apple & Collard Greens
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Pasture-Raised Egg
  • 6 oz Collard Greens
  • 1 Apple
  • ½ cup Cornbread Mix
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Hot Sauce
  • ¼ cup Buttermilk
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey 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 the grated apple and chopped collard greens 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.

Braise the apple & collard greens
2 Braise the apple & collard greens

In a small pot, heat a drizzle 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 (carefully, as the liquid may splatter) and 1/4 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.

Make the batter
3 Make the batter

Meanwhile, in a medium bowl, combine the cornbread mix, egg, and buttermilk. Season with pepper. Whisk to thoroughly combine.

Cook the pork
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 for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the corn cakes & serve your dish
5 Cook the corn cakes & serve your dish

While the pork rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. 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! 

Tips from Home Chefs

Southern Pork Chops & Crispy Corn Cakes

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey 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 the grated apple and chopped collard greens 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 a drizzle 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 (carefully, as the liquid may splatter) and 1/4 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.

Braise the apple & collard greens
Make the batter
3 Make the batter

Meanwhile, in a medium bowl, combine the cornbread mix, egg, and buttermilk. 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 for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the pork
Cook the corn cakes & serve your dish
5 Cook the corn cakes & serve your dish

While the pork rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. 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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