Southern Pork Chops and Collard Rice can be varied according to personal tastes. If collard greens aren’t a favorite, you can use turnip or mustard greens, or even kale. Although the recipe calls for boneless pork chops, you can use bone-in, or substitute chicken. If Cajun seasoning isn’t available, you can use your favorite all-purpose seasoning, or just salt and pepper. You can use your imagination and vary this delicious soul food dish to suit your needs.
8 Servings
1/2 pound thick sliced lean bacon, chopped
2 pounds boneless pork loin chop, fat removed and cut into 8 pieces
Creole seasoning salt
12 ounces collard greens, stems removed and coarsely chopped
1 cup Converted Rice
2 tablespoons dehydrated onion flakes, or 1/2 cup finely chopped onion
2 tablespoons dehydrated red and green peppers, or 1/4 cup each finely chopped
2 teaspoons granulated chicken bouillon
1/2 to 1 teaspoon dried red pepper flakes
1 1/2 cups water
- Cook the bacon in a large skillet until crisp and brown.
- Remove the bacon, drain, and place in a 4-6 quart slow cooker.
- Brown the pork chops in the bacon fat, and sprinkle liberally with the Creole seasoning.
- Add the remaining ingredients except water to the slow cooker and stir.
- Pour the water over all, cover the crock, and let cook on the low setting for 4-6 hours or until the rice is cooked through.
Amount Per Serving
Calories 390 Calories from Fat 128
Percent Total Calories From: Fat 33% Protein 33% Carb. 34%
Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 79 mg
Sodium 458 mg
Total Carbohydrate 33 g
Dietary Fiber 3 g
Sugars 2 g
Protein 32 g
Vitamin A 30% Vitamin C 24% Calcium 0% Iron 12%