Southern-Spiced Pork Chops with Collard Green Rice & Mandarin Salsa

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.)
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Southern-Spiced Pork Chops with Collard Green Rice & Mandarin Salsa
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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. 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.

Prepare the ingredients & marinate the shallot:
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.

Cook the pork:
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.

Make the salsa:
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.

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 rested pork with the finished rice. Top the pork with the salsa. Enjoy!

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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. 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.

Prepare the ingredients & marinate the shallot:
Cook the pork:
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.

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 rested pork with the finished rice. Top the pork with the salsa. Enjoy!

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