Stone Cross Chop Recipe
Locally raised Stone Cross Farm bone-in pork chop with Maker's Mark glaze, collard greens, brown sugar baby carrots and mashed potatoes.
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Ingredients
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Pork Chop
Collard Greens
Brown Sugar Baby Carrots
Mashed Potatoes
Method
Preparing the Pork Chops
- 1
Season the Chops
Pat the bone-in pork chops dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Chops
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown.
- 3
Make the Glaze
In a small bowl, mix Maker's Mark bourbon, brown sugar, and minced garlic. Pour this glaze over the seared pork chops.
- 4
Cook the Chops
Reduce heat to medium-low, cover, and cook for an additional 10-12 minutes, basting occasionally with the glaze, until the internal temperature reaches 145°F.
Cooking the Collard Greens
- 5
- 6
Add Collard Greens
Stir in the collard greens, chicken broth, red pepper flakes, and salt. Bring to a boil.
- 7
Simmer
Reduce heat to low, cover, and simmer for about 30-35 minutes until the greens are tender.
Preparing the Brown Sugar Baby Carrots
- 8
Cook the Carrots
In a saucepan, combine baby carrots, brown sugar, butter, salt, and water. Bring to a boil.
- 9
Simmer the Carrots
Reduce heat to low, cover, and simmer for about 15-20 minutes until carrots are tender and the liquid has reduced.
Making the Mashed Potatoes
- 10
- 11