French Fridays with Dorie (Inspired): Pork Cutlets with Collard Greens

Pork Cutlets with Collard Greens

This is definitely not chard-stuffed roast pork, this week’s French Fridays with Dorie recipe, but rather its weeknight interpretation, pork cutlets with twice-cooked collard greens.  I didn’t feel like buying a whole roast for just two people – the last time I did we had pork for dinner three days in a row.  I considered stuffing thick chops with the suggested greens/onions/garlic mixture but instead served the thinner pork cutlets in a bed of greens and aromatics.

I got a beautiful batch of young collard greens at the farmers’ market last week while looking for the recipe’s suggested chard.  Collard greens, like chard,  are members of the cruciferous vegetable family, considered to be super foods in terms of nutrition and health benefits. This is yet another food that I didn’t care much for while I lived in New Orleans but now enjoy.  I first braised the greens in salt water for about twenty minutes.  While they cooked, I chopped the onions and garlic per the original recipe’s instructions and sautéed them in a bit of bacon fat and olive oil with salt and red pepper flakes.  After the onions and garlic turned translucent, I added back the chopped greens and cooked for a few more minutes.  Some people like their collards extra silky and wilted, but I like them with some bite.   There’s also bit of bacon in the mix – the sweet touch from the raisins in the original recipe did not appeal to us.  The pork cutlets were seasoned with the suggested crushed peppercorns and coriander, per the original recipe, and then seared over high heat for about ten minutes.  I was out of the kitchen in less than thirty minutes and very happy about it!

I will definitely revisit this meal in the future in both its original version and this simpler one.  Curious about how the rest of the FFwD crowd feel about this recipe?  Check out their links and experiences here.  Happy Friday to all of you!

Tags: , , ,


Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

24 Responses to “French Fridays with Dorie (Inspired): Pork Cutlets with Collard Greens”

  1. December 8, 2011 at 11:40 pm #

    I like your weeknight interpretation! Always good to have an easier version at your disposal when time is a factor.

  2. December 9, 2011 at 12:29 am #

    I love pork cultets and collard greens. What a great meal!

  3. December 9, 2011 at 3:15 am #

    This looks like a great idea…I’ll have to remember this one. If I’d not had family members drop by for dinner, your idea would have been better for us.

  4. December 9, 2011 at 5:44 am #

    Great weeknight version! I am sure it came together pretty quickly.

  5. December 9, 2011 at 7:02 am #

    Great way to cut this one down. I was also feeding just two and so decided to cut the recipe in half, but even that proved to be much too much. I find that Dorie’s serving sizes are VERY generous.

  6. December 9, 2011 at 7:24 am #

    Ah yes this is PERFECT for one person (or two) on a weeknight. Love what you did with this!

  7. December 9, 2011 at 8:25 am #

    Brilliant inspired dish 🙂 It’s just me and my husband too so I know the importance of trimming dishes down into a more reasonable 2-person size. Your pork cutlets look amazing

    Buzzed 🙂

  8. December 9, 2011 at 9:52 am #

    I like this green to pork ratio so much better than the original, and this is the kind of thing I would have liked. And I love collards.

  9. December 9, 2011 at 10:20 am #

    I love collard greens, and your presentation is gorgeous! 🙂 Looks like a tasty cutlet too.

  10. nana
    December 9, 2011 at 11:33 am #

    That cutlet does look good. I did not want a big piece of pork just for two people,
    but I was able to find a 2 pound piece at Giant. It was just enough for two nights,
    and rest will be sliced into sandwich size pieces. This is a great recipe for a festive
    dinner and very simple to make.

  11. December 9, 2011 at 2:39 pm #

    Looks great. I was a bit dubious when I heard about the Collard Greens, but it looks like it worked out well!

  12. December 9, 2011 at 3:12 pm #

    Your interpretation looks great! One of my complaints was that not enough stuffing fit in my little loin, so your method would solve that problem handily.

  13. December 9, 2011 at 5:33 pm #

    Looks good and quick!

  14. December 9, 2011 at 5:56 pm #

    Loooove your interpretation of the dish! I’m hungry just looking at it!

  15. December 9, 2011 at 8:08 pm #

    Your twist on this recipe is just perfect! Glad you enjoyed, too…though I think I was the only one eating the chard 🙂

  16. December 10, 2011 at 12:20 am #

    Looks great and personally love the higher vegetable to meat ratio! FYI, I’m nominating you for a Liebster Blog Award on my blog ( -:

  17. December 10, 2011 at 1:30 am #

    I like your substitution with collard greens. I will have to try cooking them with your method – it sounds so much faster and tastier than I remember them when I lived in the South. This was such a great recipe and I loved the flavor combination – with the salt. 🙂

  18. December 10, 2011 at 3:04 am #

    We were on the same wavelength! I went with the stuffed pork chop and as easy as it was, couldn’t get in and out of the kitchen in 30min. 🙂 Collard green is a new veggie to my cooking. I rarely see nice ones in the stores. Perhaps they all travel such long distance to get to Canada? The bacon is a very logical choice to match with collard greens though. Much better than any dried fruit. Good call.

  19. December 10, 2011 at 3:09 am #

    This not only looks delicious, but it’s beautifully plated! I guess we both had pork on the brain today! ….and I love it!

  20. December 10, 2011 at 9:44 pm #

    Your dinner looks very good- I really like your interpretation it’s a perfect meal for a one or two. I will pick up some collard greens and try this, thanks;-)

  21. December 11, 2011 at 1:28 am #

    I didn’t want a whole roast either so I used pork steaks. Your dish turned out really well.

  22. December 11, 2011 at 11:26 am #

    I like your simpler version, makes it perfect for weeknights.

  23. December 11, 2011 at 7:39 pm #

    We opted out of the raisins also, but it tasted great without them! 🙂 I love that you used collard greens, its close enough and you can still do the recipe with them, even if you chose some cutlets instead of a roast – your’re not the only one and its such a great solution for only a couple people! 🙂 Love it!

  24. January 16, 2012 at 5:12 pm #

    I love a good pork chop and this combination is right up my alley.

Leave a Reply

%d bloggers like this: