Southern Pork Chops Recipe {Hello Fresh}

We’ve been using Hello Fresh for a few months now and we are really enjoying it!  It’s made my busy schedule so much easier.  No more meal planning, long trips to the grocery store and wondering what we’re having for dinner when I get home late from work.  It has fit into our schedules so nicely!

A couple weeks ago, we got the Southern Pork Chop meal in our box.  They were definitely speaking my food language.  I love anything southern and smothered in gravy.  This meal was one of my favorites that we’ve tried so far and I’ll be keeping the recipe card to pull out later!  I just couldn’t help myself and had to share it with y’all!

Southern Pork Chops

{with Collard Green-Potato Hash and Black Pepper Gravy}

Prep: 10 min | Total: 30 min | Servings: 2


2 6oz. Boneless Pork Chops

8 oz. Collard Greens

12 oz. Yukon Potatoes

2 T Sour Cream

1 T Chicken Stock Concentrate

1 Yellow Onion

1/4 Cup Flour

1 T Cajun Spice

4 T Olive Oil


  1. Prep the onion and potatoes: Preheat the oven to 450 degrees.  Cut the potatoes into 1/2-inch cubes.  Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.  Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown and crispy.  Halve, peel, and finely dice the onion.  Remove the stems and ribs from the collard greens and roughly chop the leaves.
  2. Cook the onions: Meanwhile, heat a drizzle of olive oil in a large pan over medium heat.  Add the onions and cook, tossing for 4-5 minutes, until softened.  Remove 1/4 of the onions from the pan and set aside.
  3. Cook the collard greens: Add the collard greens to the pan and toss to coat.  Add 1/4 cup of water to the pan, cover, and cook for 3-4 minutes.  Uncover, then toss until the liquid has evaporated and the greens are tender.  Season with salt and pepper.  Remove the greens from the pan and set aside.
  4. Cook the pork chops: Set aside 1 teaspoon flour for the gravy.  Toss the remaining flour and Cajun spice together in a shallow dish.  Heat a large drizzle of olive oil in the same large pan over medium heat.  Season the pork chops on both sides with salt and pepper, then press into the flour mixture to adhere to both sides.  Shake off any excess coating.  Add the pork to the pan and cook for 3-4 minutes per side, until cooked to desired doneness.  Set aside to rest for 5 minutes.
  5. Make the gravy: Once the pork has been removed, wipe out any black bits from the pan.  Next, add a drizzle of olive oil, the reserved onions, and the reserved flour to the pan over medium heat.  Cook, tossing for 1 minute.  Whisk the stock concentrate and 1/3 cup of water into the pan and simmer until thickened and reduced by half, for about 2-3 minutes.  Remove the pan from the heat and stir in the sour cream.  Season generously to taste, with salt and up to 1/4 teaspoon of freshly ground black pepper.
  6. Finish and serve: Toss the collard greens with the potatoes on the baking sheet and return to the oven to heat through for 1-2 minutes.  Serve the Southern pork chops on a bed of collard green-potato hash and drizzle with the black pepper gravy.  Enjoy!


This was so delicious and easy to make!  Hello Fresh is dishing out amazing recipes every week!  If you’d like to try it, use code MPDH4K to get $40 off your first box!  Let me know if you have any questions about the meal delivery subscription!  Have a great week, friends!

Bon Appétit,


2 Comments on “Southern Pork Chops Recipe {Hello Fresh}

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