MAKE IT

Pork Chop Soul Bowl

Feel good flavor has entered the chat with this Pork Chop Soul Boul. Juicy, tender porkchops bring rich, savory depth to each bite. Packed with taste and tradition, this is a bowl the ancestors can get behind.

Cooking time 20 min
Preparation time Prep 10 min
Serves Serves 4

Ingredients

  • For the Pork Chops
  • 4 boneless pork chops (about 1–1 ½ inches thick)
  • 1 tbsp. olive oil (or bacon drippings)
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ½ tsp. cayenne pepper (optional)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • For the rice base:
  • 3 cups cooked brown rice
  • 1 tbsp. butter
  • Soul Bowl Ingredients:
  • 1 cup cooked collard greens (braised with garlic +smoked meat)
  • 1 cup roasted sweet potatoes with brown sugar + cinnamon
  • 1 cup cooked black-eyed peas (seasoned with onion,garlic & smoked paprika)
  • ½ cup of pickled red onions (for tangy balance)
  • Freshly chopped parsley, for garnish
  • For the glaze:
  • 3 tbsp. Creole mustard
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Worcestershire sauce

Ingredients

  • For the Pork Chops
  • 4 boneless pork chops (about 1–1 ½ inches thick)
  • 1 tbsp. olive oil (or bacon drippings)
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ½ tsp. cayenne pepper (optional)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • For the rice base:
  • 3 cups cooked brown rice
  • 1 tbsp. butter
  • Soul Bowl Ingredients:
  • 1 cup cooked collard greens (braised with garlic +smoked meat)
  • 1 cup roasted sweet potatoes with brown sugar + cinnamon
  • 1 cup cooked black-eyed peas (seasoned with onion,garlic & smoked paprika)
  • ½ cup of pickled red onions (for tangy balance)
  • Freshly chopped parsley, for garnish
  • For the glaze:
  • 3 tbsp. Creole mustard
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Worcestershire sauce

Directions

  1. Cook rice according to package instructions. Fluff with butter and keep warm.

  2. Pat pork chops dry. Rub with olive oil, paprika, garlic powder, cayenne, salt, and black pepper. Heat a skillet (cast-iron preferred) over medium-high. Sear chops 3–4 minutes per side until golden. Lower heat, cover, and cook another 5–6 minutes to an internal temperature of145-160 degrees F with a 3-minute rest.

  3. In the same skillet, whisk together creole mustard, honey, vinegar, and Worcestershire. Simmer for 2–3 minutes until slightly thickened.Brush or spoon over pork chops.

  4. Divide rice into 4 bowls. Add ¼ cup collard greens, ¼ cup candied yams, ¼ cup black-eyed peas, and 2 tablespoons pickled onions around therice. Dice pork chops into cubes and add to each bowl. Drizzle with extra glaze if desired. Garnish with fresh parsley, scallions, or hot sauce drizzle.

Back to all Recipes
Back to all Recipes