Pork Chop Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a saucepan, bring chicken broth to a boil. Stir in hot pepper grits and reduce heat to low. Cook for about 15-20 minutes, stirring occasionally until thickened. Stir in shredded white cheddar cheese until melted and smooth. Set aside.

2. 2

   Cook the Collard Greens

   In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add chopped collard greens and sauté until wilted. Pour in chicken broth, season with salt and black pepper. Simmer for about 30 minutes until greens are tender.

3. 3

   Prepare the Tasso Gravy

   In a skillet, melt butter over medium heat. Add diced tasso ham and cook until browned. Stir in remaining chicken broth and paprika. Allow to simmer for 10 minutes until slightly thickened. Season with salt and black pepper to taste.

4. 4

   Cook the Pork Chop

   Season pork chop with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Cook pork chop for about 4-5 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Let rest for a few minutes before slicing.

5. 5

   Serve

   On a plate, place a generous serving of hot pepper grits, topped with the sliced pork chop, a side of braised collard greens, and drizzle with tasso gravy.