Succulent pork chops and tender vegetables combine for a satisfying meal, sides and all, cooked together in the same unwatched pot. This basic format is easily adaptable to a variety of cuisines, and lover of comfort food that I am, I decided to give it a southern makeover. Although I’m originally from the Midwest, I currently reside in Georgia, land of the "meat and three." Southern sides are decadent and flavorful and served in abundance, which can make creating an authentic southern spread as complicated as Thanksgiving dinner! After sweating through the process a few times, I decided there must be a simpler way.
Usually, a slow cooker all-in-one starts with some sort of meat that cooks in gravy at the bottom of the pot. This layer is topped with veggies, either placed directly on top of the meat or isolated in foil packets. Adapting this method to soul food classics, I inverted the lower layers, placing collard greens on the bottom with pork chops nestled on top so their juices could run down into the greens while keeping their browned crust. (I toss the chops with corn starch since I have a wheat allergy, but you can use regular flour, if you prefer.) Foil packets of carrots and corn rest atop the meat, where they steam gently while keeping distinct flavor profiles.
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Ingredients:
4 to 5 pork chops
2 tablespoons (20 g) cornstarch
1/2 teaspoon (1 g) paprika
3 slices bacon, diced
1 pound (450 g) collard greens, washed, stemmed and roughly chopped
4 cups (950 ml) chicken stock or broth
1 teaspoon (5 ml) apple cider vinegar
1 tablespoon (13 g) brown sugar
1 pound (450 g) carrots, sliced
1 tablespoon (15 ml) honey
1 tablespoon (1 g) chopped parsley (optional)
6 tablespoons (85 g) butter, divided
2 ears corn, broken in half
Salt and pepper
4 to 5 pork chops
2 tablespoons (20 g) cornstarch
1/2 teaspoon (1 g) paprika
3 slices bacon, diced
1 pound (450 g) collard greens, washed, stemmed and roughly chopped
4 cups (950 ml) chicken stock or broth
1 teaspoon (5 ml) apple cider vinegar
1 tablespoon (13 g) brown sugar
1 pound (450 g) carrots, sliced
1 tablespoon (15 ml) honey
1 tablespoon (1 g) chopped parsley (optional)
6 tablespoons (85 g) butter, divided
2 ears corn, broken in half
Salt and pepper
Instructions:
1. Mix corn starch, paprika and about a teaspoon (5 g) each of salt and pepper in a large bowl or resealable plastic bag; add pork chops and toss to coat.
1. Mix corn starch, paprika and about a teaspoon (5 g) each of salt and pepper in a large bowl or resealable plastic bag; add pork chops and toss to coat.
2. In a skillet over medium heat, cook the bacon until crisp. Remove and drain on paper towels. Raise heat to medium-high and add pork chops to pan, searing for 2 to 3 minutes on each side.
3. Pour drippings in bottom of a 5-quart (or larger) slow cooker. Add bacon, collards, chicken stock, vinegar and brown sugar; stir to combine. Lay pork chops flat on top of collard greens. Lay a large piece of foil flat on the countertop and set carrot slices in center. Drizzle with honey and dab with half the butter. Top with salt, pepper and parsley, if using. Fold foil up and over ingredients, forming a sealed pouch. Place corn, remaining butter and more salt and pepper inside of another packet of foil. Set foil packets over pork chops and close the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours until chops are cooked through and vegetables are tender.
Remove and open foil packets carefully; they will release lots of hot steam! Serve pork chops with a side of each vegetable. Cornbread or biscuits are authentic auditions, as is a tall glass of cold sweet tea.
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Tip: If you like heat, try stirring some hot pepper vinegar into the collards at the end of cooking, or serve it beside them at the table.