SMOKED PORK HOCKS RECIPES

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SPLIT PEA SOUP WITH HAM HOCKS RECIPE | DAVE LIEBERMAN ...



Split Pea Soup with Ham Hocks Recipe | Dave Lieberman ... image

Provided by Dave Lieberman

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
One 1-pound bag split peas, rinsed and picked through
1 1/2 pound smoked ham hock
2 quarts chicken stock, water, or combination
Salt and freshly ground black pepper

Steps:

  • In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

PAN FRIED PORK CHOPS RECIPE | FOOD NETWORK



Pan Fried Pork Chops Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Number Of Ingredients 18

9 pork chops
2 cups all-purpose flour
1 cup vegetable oil
1 large onion, chopped
3 to 4 cloves garlic, chopped
1/4 cup of water
2 bunches collards
3 smoked ham hocks
2 tablespoons vegetable shortening
Salt and red pepper, to taste
1 cup cornmeal
1/4 cup vegetable shortening, melted
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup evaporated milk
1 egg, beaten

Steps:

  • Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes.
  • For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
  • For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
  • Serve the pork chops with some collard greens and cornbread.

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