Ingredients:
- 2 pounds collard greens (washed, stems removed, and roughly chopped)
- 1 large turnip, peeled and diced
- 2 smoked ham hocks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for some heat)
- Salt and black pepper, to taste
Instructions:
Step 1: Prepare the Ham Hocks
- In a large pot, combine the smoked ham hocks and chicken broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 1-1.5 hours until the ham hocks are tender and the broth is flavorful.
Step 2: Cook the Greens and Turnips
- Add the chopped collard greens, diced turnip, onion, and garlic to the pot with the ham hocks.
- Stir in the apple cider vinegar, sugar (if using), and crushed red pepper flakes.
- Cover the pot and continue to simmer on low heat for another 45 minutes to an hour, stirring occasionally, until the greens are tender and the flavors are well combined.
Step 3: Season and Serve
- Remove the ham hocks from the pot, let them cool slightly, and then pick the meat off the bones. Chop the meat and return it to the pot, discarding the bones.
- Taste the greens and adjust seasoning with salt and black pepper as needed.
- Serve the collard greens and turnips hot, alongside the crispy fried pork chops.
Bringing It All Together: A Southern Feast
Serve your deep-fried pork chops alongside a generous helping of collard greens and turnips. For a complete Southern meal, consider adding some classic sides like cornbread or mashed potatoes. The richness of the pork chops, with their crispy golden crust, pairs perfectly with the smoky, tender greens. This meal is comfort food at its finest—hearty, flavorful, and deeply satisfying.
Tips for Success
- Double Dipping: The double dip in flour and egg ensures a thicker, crispier coating on your pork chops.
- Temperature Control: Keep an eye on the oil temperature while frying to avoid burning the chops or having them absorb too much oil.
- Flavorful Broth: The broth from cooking the ham hocks doubles as a flavorful base for your collard greens, so don’t skimp on the simmering time.
Final Thoughts
This Southern-inspired meal of deep-fried pork chops with collard greens, turnips, and smoked ham hocks is more than just a dinner—it’s a celebration of tradition and flavor. Perfect for Sunday dinners, special occasions, or any time you’re craving something rich and hearty, this dish is sure to please. Enjoy the comfort of home-cooked Southern cuisine with every bite!