Recipes Inspired by the Mothers of Celebrity Chefs and
Smothered Pork Chops with Collard
By Michel Nischan (more info)
Yield: 6 to 8 servings
- 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
1). Season each chop with salt and pepper, then dust with flour.
2). 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.
3). 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
4). 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.
Ham Hock Stock
- 10 pounds smoked ham hocks
- 10 pounds fresh ham hocks
Yield: About 1 1/2 gallons
Place ham hocks in a stockpot large enough to hold the hocks,
leaving 6 inches of free space at the top of the pot. Pour
enough cold water over the hocks to cover by 3 inches. Bring
to a rapid simmer over a medium high heat. A thick foam will
build on the top of the stock. Carefully remove all of the
foam. Reduce heat to low and simmer for about 6 hours. Constantly
skim the clear fat that builds at the top of the stock. Reserve
the fat for cooking.
- 1/4 gallon ham hock stock
- 5 each large bunches of collard greens chopped into 4-inch
- 1 large onion, peeled
- 1 jalapeño pepper, split in half lengthwise
- Malt vinegar to taste
- Salt and pepper to taste
Yield: 4 servings
Place ham hock stock in a large saucepot over a medium high
heat. Bring stock to a rapid simmer. Pack collards into the
stock with the onion and jalapeño. Simmer 2 hours. Season
to taste with salt, pepper and malt vinegar.
Michel Nischan was Corporate Consulting Chef for Steelhead Grill
in Pittsburgh, The Brant Point Grill in Nantucket and Blue Shore
in Memphis. He owned the highly acclaimed Mich Mache, where
he was named "the best chef in Connecticut" by Connecticut Magazine.
He is now the Corporate Chef of the Myriad Group as well as
the renowned executive chef of Heartbeat In W New York, 541
Lexington Ave., New York; (212) 407-2900.