Entree: United States – Mississippi (Southern United States) – Pork Chops with Gravy

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each, 3/4–1 in (2–2.5 cm) thick
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1 tsp (4 g) paprika
- 1 cup (125 g) all-purpose flour, divided
- 3 tbsp (45 ml) vegetable oil, plus more as needed
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, sliced, about 8 oz (225 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 garlic cloves, minced (about 6 g)
- 2 cups (480 ml) low-sodium chicken broth, divided
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 cup (60 ml) heavy cream or whole milk (optional, for richer gravy)
- 2 tbsp (30 ml) apple cider vinegar or to taste (for collards)
- For mashed potatoes:
  - 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1–2 in (2.5–5 cm) pieces
  - 4 tbsp (56 g) unsalted butter
  - 1 cup (240 ml) whole milk, warmed (or more as needed)
  - 1 tsp (5 g) kosher salt, plus more to taste
  - 1/4 tsp (1 g) black pepper
- For braised collard greens:
  - 1 lb (450 g) collard greens, stems removed and leaves chopped
  - 1 smoked ham hock, approx. 8 oz (225 g) (or 4 oz /115 g smoked bacon for a leaner option)
  - 1 small onion, diced, about 4 oz (115 g)
  - 1 cup (240 ml) additional chicken broth (or water)
  - 1 tsp (4 g) sugar (optional)
  - 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
  - Salt and pepper to taste
- Garnish: chopped fresh parsley, optional

Instructions

Short Description:
Pan-fried bone-in pork chops served with a rich pan-gravy made from the drippings with sautéed onions and mushrooms, accompanied by creamy mashed potatoes and braised collard greens for a complete Mississippi-style supper.

Regional Notes:
This Mississippi variation is classically pan-fried (not baked) and builds its gravy from the browned pan drippings, with onions and mushrooms added for depth. The dish is served as a full Southern plate—mashed potatoes to soak up the gravy and slow-braised collard greens (often with a ham hock) as the vegetable, distinguishing it from leaner or stove-light regional variants.

1. Prep: Pat pork chops dry with paper towels. In a shallow dish combine 1 cup (125 g) flour, paprika, 1 tsp (4 g) salt, and 1/2 tsp (2.5 g) black pepper. Dredge each pork chop in the seasoned flour, shaking off excess. Reserve remaining flour for gravy.
2. Start collard greens: In a medium heavy pot or Dutch oven over medium heat, add 1 tbsp (15 ml) oil. Add diced onion and cook until soft, about 4 minutes. Add the ham hock and chopped collards, pour in 1 cup (240 ml) chicken broth, add sugar and red pepper flakes if using, cover, and reduce heat to low. Simmer gently for 35–45 minutes until greens are tender, stirring occasionally and adding water or broth if liquid reduces too much. Season with apple cider vinegar, and salt and pepper to taste near the end.
3. Boil potatoes: Place potatoes in a large pot and cover with cold water. Add 1 tsp (5 g) salt. Bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain well and return to the pot. Mash with 4 tbsp (56 g) butter, warmed milk 1 cup (240 ml) and 1/4 tsp (1 g) black pepper; adjust salt and milk for desired consistency. Keep warm.
4. Brown pork chops: In a large heavy skillet (cast-iron preferred) heat 3 tbsp (45 ml) vegetable oil over medium-high heat until shimmering. Add pork chops (work in batches if needed) and sear until deeply browned, about 4–5 minutes per side for 3/4–1 in chops. Transfer browned chops to a plate and tent loosely with foil to rest. Reserve pan with drippings.
5. Sauté aromatics for gravy: Reduce heat to medium. Add 2 tbsp (30 g) butter to the same skillet. Add sliced onion and cook until translucent, about 4 minutes. Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
6. Make gravy: Sprinkle 2–3 tbsp (16–24 g) of the reserved flour over the onion-mushroom mixture and stir to coat, cooking 1–2 minutes to remove raw flour taste. Gradually whisk in 1 1/2 to 2 cups (360–480 ml) chicken broth, scraping up browned bits from the pan; add Worcestershire sauce. Bring to a simmer and cook until thickened, about 3–5 minutes. If a richer gravy is desired, stir in 1/4 cup (60 ml) heavy cream. Taste and season with additional salt and pepper as needed.
7. Finish pork in gravy: Return pork chops and any accumulated juices to the skillet, nestling them into the gravy. Spoon some gravy over the chops, cover, and simmer gently 6–8 minutes until chops reach 145°F (63°C) and are cooked through (adjust time for thickness). Remove chops to a plate and let rest 3–5 minutes.
8. Final seasoning: If gravy is too thick, thin with a splash of broth; if too thin, simmer a minute longer. Adjust seasoning with salt, pepper, and a dash more Worcestershire or hot sauce if desired.
9. Plate and serve: Spoon mashed potatoes onto each plate, place a pork chop atop the potatoes or beside them, and ladle generous onion-mushroom gravy over the pork and potatoes. Serve collard greens alongside and garnish with chopped parsley if using.
10. Leftovers and notes: Gravy will keep refrigerated for 3 days; reheat gently and thin with broth. For a quicker weeknight version, use boneless chops but reduce cook time and watch closely to avoid dryness.