Southern-Spiced Pork Chops

with Collard Green Rice & Mandarin Salsa

35 MIN

4 Servings

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From the Test Kitchen

This easy recipe uses the steam from cooking rice to soften collard greens, placing them right on top of the rice in the same pot. The rice is a hearty base for spice-crusted pork chops topped with a fresh, seasonal citrus salsa.

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Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
¾ cup Jasmine Rice
2 cloves Garlic
1 bunch Collard Greens
2 Tbsps Rice Vinegar
1 Shallot
1 oz Roasted Piquillo Peppers
2 Mandarins
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice & collard greens:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; thinly slice the leaves. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, rice, half the spice blend, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, place the sliced collard greens on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 19 to 21 minutes, or until the collard greens are wilted, the water has been absorbed, and the rice is tender. Turn off the heat and stir to combine; season with salt and pepper to taste.

2 Prepare the ingredients & marinate the shallot:

While the rice and collard greens cook, peel and medium dice the mandarins. Roughly chop the peppers. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a medium bowl and top with half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

3 Cook the pork:

While the shallot marinates, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and let rest for at least 5 minutes.

4 Make the salsa:

While the pork rests, add the diced mandarins, chopped peppers, and a drizzle of olive oil to the bowl of marinated shallot. Season with salt and pepper. Stir to combine; season with salt and pepper to taste.

5 Finish the rice & serve your dish:

To the pot of cooked rice and collard greens, add the remaining vinegar and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the rested pork with the finished rice. Top the pork with the salsa. Enjoy!