Sunday scaries be gone! This homy dish will swaddle you like a warm blanket to chase away that dreaded feeling on Sunday—or any other day of the week. Dig into juicy pork chops smothered in a rich gravy and you’ll forget the world exists. On the side, there’s fluffy buttered rice and tender bell peppers, adding sweetness to collard greens braised into supple submission. Once you polish off this meal, everything else is gravy, baby!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Shredded Collard Greens
Chicken Stock Concentrate
Beef Stock Concentrate
• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 1 TBSP (2 TBSP for 4 servings).
• In a small pot, combine rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. TIP: If rice is al dente, add water 1 TBSP at a time until rice is tender or reaches desired texture. • Keep covered off heat until ready to serve.
• While rice cooks, heat a large drizzle of oil in a medium pan over medium-high heat. Add bell pepper and sliced onion; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add collard greens; cook, stirring, until slightly softened, 1-2 minutes. • Stir in half the chicken stock concentrates, half the hot sauce, ¼ cup water, 1 tsp sugar, and a pinch of salt and pepper. (For 4 servings, use as much hot sauce as you like, 1⁄3 cup water, and 2 tsp sugar). Cook, stirring constantly, until collards are wilted and liquid has evaporated, 3-5 minutes more. (TIP: Prefer softer collard greens? Add another splash of water and cook 3-4 minutes more.) Turn off heat.
• Pat pork* dry with paper towels; place in a medium bowl. Season all over with Fry Seasoning, half the flour, ½ tsp thyme (¾ tsp for 4 servings), salt, and pepper; turn to coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium heat. Add chopped onion; cook, stirring, until softened and fragrant, 2-3 minutes. • Add a drizzle of oil, remaining flour, and ¼ tsp thyme (be sure to measure); cook, stirring, until lightly browned, 2-3 minutes. • Whisk in beef stock concentrate, remaining chicken stock concentrates, and 1 cup water (2 cups for 4). Simmer, whisking, until thickened, 3-5 minutes. • Reduce heat to low. Season with salt and pepper to taste.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt to taste. • Slice pork crosswise. • Divide rice, pork, and veggies between plates. Spoon gravy over pork and serve.