Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Southern Pork Chops

with Collard Green Rice & Clementine Salsa

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This easy recipe uses the steam from cooking rice to soften collard greens. It makes for a hearty base for spice-crusted pork chops topped with a fresh, seasonal salsa.

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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice & collard greens:
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. Cover and reduce the heat to low. Cook 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 clementines. 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. Season with salt and pepper to taste.

Prepare the ingredients & marinate the shallot:
Cook the pork chops:
3 Cook the pork chops:

While the shallot marinates, pat the pork chops 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 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 plate and let rest for at least 5 minutes.

4 Make the salsa:

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

Make the salsa:
Finish the rice & serve your dish:
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 finished rice with the rested pork chops. Top the pork chops with the salsa. Enjoy!