What's for dinner? Baked Pork Chops with Collard Greens & Creamed Corn

Baked Pork Chops

4- 6 pork chops
garlic powder
seasoning salt
2 beaten eggs
seasoned bread crumbs
4 T olive oil
1 can condensed cream of mushroom soup
1/2 C milk
1/3 C white white OR beer

Preheat oven to 350 degrees

Rinse pork chops, pat dry and season with garlic powder and seasoning salt to taste. Place beaten eggs in a small bowl. Dredge chops lightly in flour. dip in the egg and coat liberally with bread crumbs.

Heat oil in skillet on medium high heat. Fry pork chops 5 min per side or until breading appears well browned.

Transfer chops to baking dish and cover with foil.

Bake for 1 hour. While baking combine cream of mushroom soup, milk & wine or beer in a bowl. After an hour of baking, remove foil & pour milk mixture over then replace foil and bake for another 30 minutes.

Collard Greens

2 bunches collard greens, rinsed, trimmed and chopped - I just used my hands to tear them in several places
2 smoked ham hocks or a 2" square of chopped salt pork
5 T vegetable or chicken loose bouillon or 2 bouillon cubes
5 C water
2 T white vinegar
salt & pepper to taste

Place collard greens & pork in a large pot or Dutch oven. 

Mix in bouillon, water & vinegar. Season with salt and pepper. Bring to boil then reduce heat to low and simmer 1 1/2 to 2 hours.


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