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Southern Pork Chops & Crispy Corn Cakes
with Braised Apple & Kale
35 MIN
4 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 kale, and homemade, pan-fried cornbread cakes.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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2 Pasture-Raised Eggs
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1 bunch Kale
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1 Apple
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1 cup Cornbread Mix
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2 Tbsps Apple Cider Vinegar
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¼ cup Mayonnaise
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1 Tbsp Hot Sauce
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½ cup Buttermilk
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2 Tbsps Honey
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
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 kale leaves from the stems; discard the stems, then roughly chop the leaves. Combine the grated apple and chopped kale. In a 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 & kale
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared apple and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the kale is wilted 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, eggs, 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 the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon 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; loosely cover with foil and 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
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 1 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a plate. Slice the rested pork crosswise. Serve the sliced pork with the cooked corn cakes and braised apple and kale. Top the pork with the sauce. Enjoy!
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 kale leaves from the stems; discard the stems, then roughly chop the leaves. Combine the grated apple and chopped kale. In a 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 & kale
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared apple and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the kale is wilted 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, eggs, 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 the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon 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; loosely cover with foil and 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
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 1 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a plate. Slice the rested pork crosswise. Serve the sliced pork with the cooked corn cakes and braised apple and kale. Top the pork with the sauce. Enjoy!
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