Country Gravy Pork Chops

Meanwhile, halve, peel, and finely dice onion. Remove and discard stems and large ribs from collard greens. Roughly chop leaves. Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 4-5 minutes. Remove a quarter of the onion from pan and set aside.

Toss collard greens into pan. Pour in ¼ cup water, cover pan, and cook until softened, 3-4 minutes. (TIP: Use foil to cover your pan if it doesn’t have a lid.) Uncover and toss until leaves are tender and water evaporates, another 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Measure out ¼ cup flour (we sent more) and set aside 1 tsp for gravy. Toss remainder of the ¼ cup flour and Cajun spice in a shallow dish. Heat a large drizzle of olive oil in same pan over medium heat. Season pork with salt and pepper. Toss in flour mixture to coat, shaking off excess. Add to pan. Cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes.

While pork rests, wipe out pan. Return pan to medium heat and add a drizzle of olive oil, reserved onion, and reserved 1 tsp flour. Cook, tossing, until flour loses its raw smell, 1-2 minutes. Stir in stock concentrate and ⅓ cup water. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.