Smothered Chops and Country Greens

Serves: 4


1 (1 pound) bag Cut 'N Clean Country Greens
4 cups water
1 tablespoon hot pepper sauce
1 garlic clove, minced
1 1/2 cups onion, finely chopped
1 pound smoked center-cut boneless pork chops
1 teaspoon dried thyme
1 tablespoon seasoned salt
1 teaspoon oil
1 (10 3/4 ounce) can condensed cream of mushroom soup (low-fat variety is fine)
Sprinkle brown sugar
2 tablespoons Worcestershire sauce
Garnish: 2 tablespoon fresh parsley, chopped


Heat oven to 325 degrees.

In a pot, bring 4 cups water to a boil. Add pepper sauce, garlic, onion and Cut 'N Clean Country Greens. Boil gently, uncovered, for 20 minutes, until water has cooked down.

Meanwhile, season chops with a sprinkle of thyme and seasoned salt. Either smoke them on a grill or quickly sear with 1 teaspoon oil in a skillet until brown, about 3 minutes per side. Place chops in a large baking dish and set aside.

In a small bowl, combine mushroom soup, sugar and Worcestershire sauce and mix well. Pour soup mix over chops and layer cooked greens and their liquid over all. Bake for 20 minutes, covered, until chops are tender. Sprinkle with fresh parsley for garnish.

Popular vegetable substitutions include: Collard Greens or Country Greens or Mustard Greens or or or Turnip Greens

Country Greens bake atop seasoned pork chops in a creamy mushroom gravy