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Country Gravy Pork Chops

Country Gravy Pork Chops

with a Potato and Collard Green Hash

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Pork chops and gravy is a timeless, simple, and classic combination—how can you go wrong with tender lean meat smothered in a rich and creamy pan sauce? Adding potatoes and collard greens only makes it better. The spuds bring plenty of crispy roasted comfort, while the veg adds heartiness (and lots of vitamin A and C).

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

8 ounce

Collard Greens

¼ cup

Flour

(ContainsWheat)

1 tablespoon

Cajun Spice Blend

12 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber10 g
Protein46 g
Cholesterol100 mg
Sodium350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Shallow Dish
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned and tender, 20-25 minutes, tossing halfway through.

2

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.

3

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.

4

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.

5

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.

6

Toss collard greens with potatoes on baking sheet. Return to oven and allow to warm through, 1-2 minutes. Divide between plates, then top with pork. Spoon gravy over and serve.