• 1 1/2 Tablespoons reserved pork fat
• 1 Tablespoon all-purpose flour for sautéeing
• 4 each shoulder pork chops cut 1 1/2 inches thick
• 1 each green pepper, seeded and sliced into thin strips
• 2 each medium onions, sliced
• 2 Tablespoons all-purpose flour
• 3 cups ham hock stock, hot (see recipe)
• Salt and freshly ground black pepper to taste

Heat a cast iron skillet large enough to hold the pork chops over medium heat. Add the reserved pork fat and brown the pork chops well, approximately 4 minutes per side. Remove the chops from the pan and set aside.

Add another tablespoon of fat if the pan is dry. Add the onions and peppers. Increase the heat to medium high and brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot ham hock stock until thickened and smooth.

Bury the pork chops in the gravy. Cover the skillet and place in a 300°F oven. Cook 2 hours, or until pork is very tender.
To serve, ladle gravy onto center of a plate, place pork chops in the center. Top with collard greens.

• 1/4 gallon ham hock stock
• 5 each large bunches of collard greens chopped into 4-inch pieces
• 1 large onion, peeled
• 1 jalapeño pepper, split in half lengthwise
• Malt vinegar to taste
• Salt and pepper to taste