Southern Pork Chop Recipe

Prepare and season chops

Pat pork chops dry with paper towels. In a small bowl combine kosher salt, black pepper and smoked paprika. Season both sides of each chop evenly with the spice mix. Lightly dredge each chop in the flour, shaking off excess.

Sear and finish

Heat a large ovenproof skillet over medium-high heat. Add neutral oil and 1 tablespoon butter. When shimmering, add pork chops (work in batches if needed) and sear 3–4 minutes per side until a deep golden crust forms. Transfer skillet to a 375°F (190°C) oven for 6–8 minutes or until internal temperature reaches 140–145°F (60–63°C). Remove chops to a warm plate and tent with foil to rest 5–10 minutes before serving.

Cook compote

While chops rest, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add sliced red onions and a pinch of salt. Sauté 6–8 minutes until softened and beginning to brown. Add diced apple and cook 2–3 minutes more.

Stir in brown sugar, apple cider vinegar, apple juice and thyme. Reduce heat to low and simmer gently, stirring occasionally, until mixture thickens into a jammy compote, about 8–10 minutes. Season with salt and black pepper to taste. Keep warm.

Build the sauce

Preheat oven to 350°F (175°C) if you plan to bake the beans. In a medium saucepan over medium heat, add a splash (1 tablespoon) neutral oil. Sauté diced onion until translucent, about 4 minutes; add minced garlic and cook 30 seconds. Stir in tomato paste, ketchup, molasses, brown sugar, mustard, apple cider vinegar, smoked paprika, hot sauce (if using) and water. Bring to a gentle simmer, then stir in drained beans, salt and pepper.

Option A - Stovetop: simmer uncovered 10–15 minutes until sauce thickens and flavors meld. Option B - Oven: transfer mixture to a small baking dish, cover with foil, and bake 25–30 minutes until bubbly and slightly reduced. Keep warm until serving.

Candy the bacon

Preheat oven to 400°F (200°C) or use a broiler method. Toss bacon lardons with brown sugar and a crack of black pepper in a bowl until evenly coated. Arrange in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes, turning once halfway, until lardons are crisp and caramelized (watch closely to avoid burning). Drain on paper towels and reserve. Alternatively cook in a skillet over medium heat, stirring until sugar melts and bacon crisps.

Sauté and braise greens

In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add sliced collard greens, toss to wilt slightly, then add chicken stock (or water), apple cider vinegar, red pepper flakes, salt and black pepper. Cover and simmer over medium-low heat 12–15 minutes until greens are tender but still bright. Uncover and continue cooking 2–3 minutes to evaporate excess liquid. Adjust seasoning.

Plate: spoon a portion of Southern baked beans and collard greens onto each plate. Place a rested pork chop over or alongside the beans. Spoon a generous spoonful of red onion–apple compote over each chop. Scatter candied lardons on top of the compote and beans for crunch and sweetness.

Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately while hot.