Southern Pork Chops & Collard Rice Recipe

Southern Pork Chops & Collard Rice Recipe
Is there anything better than good old fashioned Soul Food? The only problem is that many good soul food dishes are quite time consuming, and almost everyone is too busy to spend a lot of time in the kitchen. Southern Pork Chops with Collard Rice, however, is quick and easy to put together, and it cooks unattended in the slow cooker. It includes some of the best soul food ingredients: pork chops, bacon, collard greens, bell peppers, onions, and rice. Dehydrated vegetables are a huge timesaver; they are inexpensive and are always at the ready on the pantry shelf. Of course you can choose to take a little more time and chop fresh veggies, but since there is no difference in taste of the finished dish, why spend the extra time?

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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
  1. Cook the bacon in a large skillet until crisp and brown.
  2. Remove the bacon, drain, and place in a 4-6 quart slow cooker.
  3. Brown the pork chops in the bacon fat, and sprinkle liberally with the Creole seasoning.
  4. Add the remaining ingredients except water to the slow cooker and stir.
  5. 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%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.