Not much of an adventurous dinner tonight. We are having marinated pork chops with collard greens and Stove Top. I would have had some kind of soup since today was suck an icky day, but I didn't want any leftovers.
The marinade for the pork chops doesn't have any measurements because you just pour to coat the meat. I sometimes put the marinade in a plastic bag with the meat and let sit, but since I didn't want to use a plastic bag and that the pork chops weren't fully thawed, I put them into a baking dish. The collards take a long time to cook so start early in the day with those.
Marinade
Soy Sauce, Vegetable Oil, Worcestershire Sauce, Lemon Juice, Brown Sugar, and Ketchup. You can use this marinade on any meat. I have used it on chicken and it is good.
Heat oven to 350-375 and bake until the chops are done.
Collard Greens
4-6 pieces of fat back
1-2 bunches or bags of collard greens. If you are using fresh collards, make sure to remove the hard stem. The stem isn't very good. Then tear the collards into smaller pieces. Make sure you rinse them thoroughly, at least 3 times because they are very dirty. Add the collards to a large pot and bring to a boil. Fry the fat back with a little extra oil and then let the grease cool and add to the collards. If you don't let the grease cool, it will splatter and may cause a fire. Let cook 1.5 to 2 hours or even longer. Add salt and pepper to taste. You can serve it with a hot vinegar, chopped onions, or whatever you feel like.
Stove Top
Follow directions on the box.
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