Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Prepare the Vegetables
Remove from water, pat cob dry, and with a knife, remove the kernels and set aside. Tear the leaves of the thick stems of the collard greens and discard the stems. Chop the collard leaves into 1-inch pieces. Roughly chop the parsley and the garlic. Chop the green pepper, yellow onion, and tomato in to a medium dice. Small dice the red chili. (Remove the red chili if you don’t like your dish to have a small kick). Boil a pot of salted water and cook the corn cob for 10 minutes.
Cook the Collards
Using the same pot you boiled the corn in, bring 4 cups of water and ½ Tsp. salt to a boil. Drop in the collard greens and let cook for 3-5 minutes or until collards are bright green and fork-tender. Drain greens from the pot and cool with cold running water to stop the cooking process.
Cook the Chops
Season each side of the pork chops with salt and pepper. Heat a large sauté pan over medium-high heat. Cook each side for 6-7 minutes or until golden brown and chop is firm to the touch. Cut in to the center of one chop to ensure doneness.
Prepare the Sauté
Heat a large sauté pan over medium heat. Add 2 Tbsp. butter to the pan. When pan and oil are hot, add the onion, peppers, and garlic. Sauté for 2-3 minutes or until translucent. When translucent, add the collard greens, corn kernels, tomato, beans, and red wine vinegar. Cook for another 2-3 minutes or until all the vegetables are hot and fork-tender. Season with salt and pepper to taste.
Plate the Dish
Compose a mound of southern sauté in the middle of the plate. Top the sauté with a perfectly cooked pork chop. Garnish with chopped parsley and some fresh cracked pepper. A little Louisiana hot sauce will also complement this dish perfectly.
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