Fifty States of New Recipe Tuesday – Week Thirty Nine – North Dakota – Knoephla Soup

Welcome to week 39 of Fifty States of New Recipe Tuesday. This week we welcome North Dakota, who joined the union on November 2, 1889. The area of North Dakota was acquired (along with a lot of other states, if you read my blogs!) as part of the Louisiana Purchase in 1803. It was originally part of the Minnesota and Nebraska territories, but broke off into the Dakota Territory in 1861. Now you will see that next week, South Dakota has the exact same date for statehood. And although North Dakota is almost always listed first, no one knows for sure which state was actually admitted first. There was a fierce rivalry to see which state would be admitted first so on the day of the signing, President Benjamin Harris actually selected the bill order randomly and did not officially record which one was signed first. So no one (except a dead president) ever knew which one was admitted before the other.

Of the many states that I have (and have not) visited, North Dakota is actually one I have been to. You see, I used to work for a travel company whose owner developed a fondness for the area after reading about the many problems that farmers faced in the late 1980s. He decided to set up a data center in a small town called Linton and hire people from the local community. All positions started as part time, and only one person per family was hired to insure the jobs were shared equally. It was such a success that the center grew, many people were hired full time and the owner even expanded in the area to include a luxury team building and conference center called the Rivery. The state was so thrilled with how well Linton did that they offered great incentives to expand, and this is where I got to go to ND. We opened offices in Fargo and Dickinson, and I went there during the training and set up processes to help with their automation. I remember that the people were really nice, the land was pretty flat, and the best hotel in town was a Holiday Inn. Interestingly enough though, I didn’t have the dish that I made tonight. Or at least I don’t remember it if I did.

Knoephla 2
Knoephla Soup

I think I would have remembered this one, especially because it has a very odd name. It is by far “THE” dish of North Dakota, and it is called Knoephla Soup. Pronounced Nip-Fla (I know you just tried it! Roll that P into the F), it is a sort of creamy chicken and dumpling soup brought over from German Russians who emigrated into the region around the same time as those who settled in Nebraska. The word knoephla comes from the German word Knöpfle, which means little knob or button. The dumplings, which are rolled and cut from dough look a little like a knob, so I guess that is why it is called that.

The soup is actually really good. It has a nice balance of richness to flavor and the large amount of vegetables keeps it from getting too thick on the mouth feel. It takes a bit of work to get the dough just right (it was really sticky, had to add much more flour) but once you got everything prepped, it only takes about 30 minutes to actually cook it. Everyone in the family really liked it. I have to say it is not a soup I would make in hot and humid weather again, but come the dead of winter, I think I will pull this one out again.

Knoephla 1
Knoephla Soup

Overall, this gets a solid A. I hope if you have a little time and the weather is a little cooler, you will give it a try too.

See you all next time in South Dakota!

Recipe for Knoephla Soup:

For the Knoephla Dough –
1 large egg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold water
1 1/4 cups (or more) unbleached all-purpose flour, plus more for dusting the dumplings

For the Soup –
1 tablespoon each olive oil and butter
3 medium carrots, diced
3 celery ribs, diced
1 medium onion, diced
2 cups yellow potatoes, diced (about 5 medium)
4-5 cups chicken stock
2 cups cooked chicken (I used rotisserie)
Salt and pepper
1 tsp garlic powder
1 can evaporated milk


  1. Make the knoephla dough: Whisk together the egg, baking powder, salt and water. Slowly stir in the flour with a fork until the dough forms a ball. Incorporate flour by hand until the dough resembles a dough that is softer than bread dough and slightly stickier. Cover and rest for about 15 minutes. Roll into ropes and cut into small dumplings (I used kitchen scissors). Spread the dumplings onto a sheet pan and dust well with flour so they don’t stick together.
  2. In a large pot, sauté the carrots, celery and onion in the olive oil and butter until softened. Season with salt, pepper and the garlic powder.
  3. Cover with stock and add potatoes.
  4. Bring to a boil then reduce to a simmer.
  5. When the potatoes are tender, add the cooked chicken.
  6. Add as much evaporated milk as you’d like to make it creamy. Recheck your seasonings and adjust. Bring the soup back up to a simmer.
  7. Drop in the dumplings. Cook them for about a minute or so. The soup will probably thicken slightly from the dumplings and their flour. If it becomes too gloopy, thin it with a little stock or water.
Knoephla 3
Knoephla Soup



Fifty States of New Recipe Tuesday – Week Thirty Eight – Colorado – Green Chili

Welcome to week 38 of Fifty States of New Recipe Tuesday. This week we welcome Colorado, who joined the union on August 1, 1876. The area was first explored by Europeans in the late 1500s (Spaniards referred to the region as “Colorado” for its red-colored earth). It was part of the land given to the United States in 1848 at the end of the Mexican-American War.

First, thank you for waiting until Wednesday! I had my one year post cancer testing this week and it really just wipes you out. Two injections to make me super hypo-thyroid (ie. total exhaustion), followed by a tracer dose of radioactive iodine, then multiple scans in the nuclear lab. Not fun, but the good news is that I have no signs of any thyroid cells or cancer! Yay! I am officially one year clean, post treatment. Only four more until they can say I am cancer free.

Ok, back to Colorado. An interesting fact…In 1972, Colorado rejected the International Olympic Committee’s invitation to host the 1976 Winter Olympic Games. Voters rejected the use of state taxes to finance the games. It is the only state ever to reject an invitation by the IOC to be a host of the Olympics.

When it came to finding a recipe, I had some limitations due to the low iodine diet I was on for my testing. Since I was not allowed eggs, processed meats or cheese, the Denver Omelet was out. But who wanted me to make a Denver Omelet anyway? What I did find was an interesting dish that seems to be very popular and widespread in the state, although I honestly cannot give you a back story as to where it came from. It is called Colorado Green Chili, and it gets its name from the use of tomatillos and peppers as key ingredients. It is also a pork based chili and uses a stew cut, never ground.

Colorado Green Chili

I found hundreds of different recipes online; some very complicated and many that used prepared tomatillo salsa. Since prepared products were a no-no for me (due to unknown iodized salt content), and complicated recipes were not in par with my energy level, I decided to take the best of several different recipes, combine them with several homemade tomatillo salsa recipes, and come up with my own version.

The result was a really tasty, on the verge of too spicy soup-like dish. I really liked it, but Josh thought it was a little too hot for his liking. The consistency was a little too thin to hold up against the chunks of meat, but my side dish of black beans and rice was quickly mixed into the chili and made it perfect. The addition of the beans and rice added the starchiness it needed to create the right liquid to solid ratio. I don’t think I would add the rice and beans directly to the chili if I made it again. I sort of liked adding it table side until it got to your personal consistency.

So again, sorry for being tardy. I think the recipe is still well worth it, even if it is a day late. If anyone knows the story of this dish, please let me know. It seems to be too popular to not have a good story behind it.

Thanks Colorado. See you all next week in North Dakota!

Recipe for Colorado Green Chili


For the tomatillo salsa:
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
2 jalapeno peppers
1 poplano pepper
2 garlic cloves
2 tablespoons olive oil
¼ cup fresh cilantro, removed from stems
½ teaspoon cumin
1 teaspoon white pepper
1 teaspoon salt
juice of ½ lime
½ teaspoon oregano

For the chili
2 tablespoons olive oil
2 pounds boneless pork shoulder, cut into 1 inch cubes
1 (14.5 oz) can diced tomatoes with juices
3 cups chicken broth
½ teaspoon oregano
pinch of clove
salt and pepper to taste
¼ cup masa flour mixed with ½ cup water (optional)

Preheat oven to 450°F.

In a large bowl, toss the onions, tomatillos, jalapenos, poplano, and garlic with 2 tablespoons of the olive oil and spread on a baking sheet. Roast for 20 to 30 minutes, stirring twice during roasting, until the tomatillos and peppers are charred, softened, and oozing juices.

Stem and seed the peppers.

Add all the vegetables to a blender, along with their juices. Blend until smooth. Add in the cilantro, cumin, white pepper, salt, lime juice and oregano. Pulse to combine. Set aside.

Heat 2 tablespoon olive oil in a large Dutch oven. Season the pork with salt and pepper, and then brown it in the oil until browned on all sides, about 7 minutes. Add the tomatillo salsa, broth, tomatoes, oregano and clove and stir to combine. Bring to a simmer over medium high heat, then reduce to medium-low, cover and simmer for 50 minutes, stirring occasionally.

If you prefer a thicker soup, add the masa flour/water mixture in the last 10 minutes of cooking to thicken it.

Adjust your seasoning with salt and pepper.


Colorado Green Chili

Soy sauce, Worcestershire Sauce, Thyroid and the Low Iodine Diet

For the majority of our population, Thyroid Cancer is not something you deal with and it never gets the big airtime of the pink ribbon. But for those of us that have received that diagnosis, it is a life changing disease. Although your doctor, surgeon and endocrinologist will tell you that it is one of the “good cancers” because it is highly treatable, there is nothing good about it.

Think about it. The treatment for thyroid cancer is usually to remove your thyroid. Not that big a deal, right? Wrong! Do you even know what your thyroid does? Your thyroid is a butterfly shaped gland located in the base of your neck. It produces hormones that basically run your body. Thyroid hormones control how your body turns food into energy. Thyroid hormones affect your metabolism rate, which means how fast or slow your brain, heart, muscles, liver, and other parts of your body work.

So when they take your thyroid and toss it into the waste cup, you are forever changed. The one little thing that makes your engine run is gone, and the battle to replace those missing hormones with something synthetic begins. You gain weight, you are tired, can feel too hot or cold, lose your hair and have trouble sleeping.

And then there is the Low Iodine Diet and Radioactive Iodine Treatment.

The thyroid is the only organ in the body that absorbs iodine. When you have been diagnosed with thyroid cancer, the usual treatment is to remove the thyroid gland, then follow with Radioactive Iodine Treatment (RAI). To prepare for RAI, you must go on a diet that has minimal iodine, usually for 2-3 weeks, so that your body is depleted of iodine and any residual thyroid cells are hyper accepting of any iodine introduced. When you take radioactive iodine, it then works like a Trojan Horse. The starved thyroid cells ‘uptake’ the radioactive iodine and BAM, they are killed off before they know what hit them.

Now for those 2-3 weeks that you are on the Low Iodine Diet (LID), you are not allowed to eat anything that contains dairy, egg yolks, seafood or anything that comes from the sea (like nori, kelp, or products like carrageenan, which is in lots of stuff), iodized or sea salt and soy. Since I am a pretty good home cook, I do pretty well on this diet, but I do miss my cream in my coffee, and I miss, of all things, soy sauce.

Soy sauce is an Umami ingredient.  It has a saltiness and rich mouth feel that adds a depth of flavor to recipes. Its cousin, Worcestershire sauce works much the same way. And when I was searching for this week’s new recipe (see yesterday’s post), I found that what I wanted to make needed both and there just was no substitute. So what did I do? I went looking for recipes for these two ingredients that I could use instead.

SoyFree Soy Sauce and Worcestershire Sauce
Soy and Worcestershire Sauces

I found recipes for both that could be used with safe stuff for my LID, but neither one of them actually gave me the results that I was looking for. So I reworked what I found online and both came out far better than I expected. I actually liked the results of the Worcestershire sauce best, because I read the label on the bottle in my fridge and added the much needed tamarind paste that was missing from every recipe I found online. This one addition turns this from ehhh, to wow.

So if you have sensitivity to soy, are doing the LID for RAI prep, or are just looking for a cool substitute for these ingredients, I present my recipes and hope they will be helpful. I know I will be using them for the rest of my time on my restricted diet.


Soy Free Soy Sauce
Soy Free Soy Sauce

Recipe for ‘no-soy’ Soy Sauce

2 c unsalted beef broth
1-2 tablespoons non iodized salt
3 teaspoons balsamic vinegar
3 teaspoons apple cider vinegar
2 teaspoons molasses
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder

In a saucepan over medium heat, stir together all ingredients. Bring to a gentle boil and cook until the liquid is reduced to about 1 cup, about 15-20 minutes. Adjust salt to your personal taste. It should be quite salty to imitate soy sauce. Cool and store in refrigerator.


Soy and Seafood Free Worcestershire Sauce
Soy and Seafood Free Worcestershire Sauce

Recipe for ‘no soy, no seafood’ Worcestershire Sauce

½ c apple cider vinegar
2 tablespoons homemade soy sauce
2 tablespoons water
2 teaspoons tamarind paste
1 tablespoons light brown sugar
¼ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
small pinch cloves

In a saucepan over medium heat, stir together all ingredients. Bring to a gentle boil and cook until the liquid is reduced slightly, about 7 minutes. Cool and store in refrigerator.



Fifty States of New Recipe Tuesday – Week Thirty Seven – Nebraska – Bierocks

Welcome to week 37 of Fifty States of New Recipe Tuesday. This week we welcome Nebraska, who joined the union on March 1, 1867. Prior to its statehood, Nebraska was a sparsely populated area, known more as a pass through to the richer Gold Rush states in the West. But homesteaders began populating the area in the late 19th century and soon developed the land into what is now one of our richest farm states in the US. The state had some early conflicts in its placement of its state capital. It was originally in Omaha, but politics of the time wanted it moved south to Lancaster which was closer to the Platte River. Renamed to Lincoln after the recently assassinated president, it remains the capital today.

When it came to finding a recipe for Nebraska, it was really easy. I actually found my recipe a long time ago and just tucked it away until we reached week 37. What I had found was the Bierock, pronounced somewhat like Brock or Brook in Nebraska (they pronounce it Beer-rock in Kansas), it is also widely known as the Runza Sandwich, named after the restaurant that has made it widely popular in the area. This is a meat pie, something like a Stromboli, but filled with ground meat and cabbage. The original recipe is fairly simple, using just meat, cabbage and onion. I worked with some online ideas to create my own version, which amps up the flavor of the filling.


The Bierock came to Nebraska from Russian-German Mennonite immigrants in the 1880s. Known as Volga-Germans, these people were originally enticed from Germany into Russia by Catherine the Great. She gave them land along the Volga River to farm and created a buffer between imperial Russia and Asia. But during the 1870s, Alexander II rescinded the privileges of the Germans, who then began an emigration to the New World in search of better (and safer) opportunities. They settled in the Great Plains and brought their traditions and foods with them.

I am on a bit of a restricted diet right now, so I am not actually allowed anything made with soy, dairy, eggs seafood or iodized salt. Since my recipe uses both soy sauce and Worcestershire sauce, I actually went looking for recipes that could work as substitutes. I worked through a couple and found some nice alternatives. I may put up another blog tomorrow with those recipes, in case you are sensitive to soy or also on the Low Iodine Diet.

The recipe turned out pretty tasty. I liked the filling, but Josh, who is not a vege fan, didn’t care for it. It was a bit heavy on the bread side, but I think that these as a cold dish would actually be better. We had them hot out of the oven, but I am thinking that if that sat and sort of congealed a little, the flavors might permeate the bread and also give it a better texture. Since I have several left over, I guess I will find out tomorrow!

Thanks for good recipe Nebraska. Glad it made some leftovers, so I can have another one tomorrow. See you all next week in Colorado!

Nebraska Bierock

Bierocks recipe (my recipe adapted from several sources with my own yummy-ness added in)


1 ½ lb  ground beef
1 Onion, chopped into small pieces
½ head of cabbage, thinly sliced
1 cup carrots, grated
6 cloves of Garlic, chopped
1 Tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
1 teaspoon Salt
1 Tablespoon Soy Sauce
1 teaspoon Sugar
Rhodes frozen dinner rolls, thawed
1 egg, beaten


Heat some oil in a large pan and brown the onion until translucent and edges are starting to brown.  Add in the shredded cabbage, carrots and garlic and cook for about 10 minutes till the cabbage and carrots are soft.
In a smaller frying pan, brown the ground meat separately.  Stir fry until the meat is fully cooked, about 10 minutes.  Drain, then add the meat with the cabbage and onion mixture and stir to mix well.
Add in the rest of your seasonings — Worcestershire sauce, Soy sauce, sugar, salt and black pepper.  Mix well and adjust salt and pepper as needed.
Take the dough and remove packaging. Take a dough ball and roll it into a 4×4 inch square. Fill  with about 1/3 – 1/2 cup filling and roll up like a package.  Use a little water on the edge to seal well.  Place the seam side down on a baking sheet covered in parchment paper or a silipat. Continue with remaining dough. Note: You may have more dough than you need.
Use a pastry brush to brush the dough on top with the beaten egg.  Bake in the oven at 350 degrees for 15-20 minutes.
When the bierocks are done, take out of the oven and let cool for another 10 minutes.  Eat piping hot or let cool completely before storing in refrigerator.

Nebraska Bierocks

Fifty States of New Recipe Tuesday – Week Thirty Six – Nevada – Spicy Basque Chicken with Saffron Rice

Welcome to week 36 of Fifty States of New Recipe Tuesday. This week we welcome Nevada, who joined the union on October 31, 1864. Like West Virginia, Nevada is a war born state, although some of what you read about it is a bit fictional. I have read that it was a “battle born” state, meant to keep the balance of Union and Confederate states, although this is not true. There were actually three territories at the time that were felt to be critical to Lincoln’s agenda; Colorado, Nebraska and Nevada, with Nevada being the only one to agree to a state constitution in time for the presidential election of 1864. Nevada was granted statehood just days before the general election, although Lincoln carried the majority vote even without the votes in the state.

The large majority of people who originally came to Nevada were miners, as there were both gold and silver mines in abundance. The first silver ore found in the US, the Comstock Lode, was discovered in 1857 near Virginia City. It is true that the gold and silver mined in the region was used almost entirely for the purpose of producing currency for the US. And of those monies, most of it went to the Union.

In trying to find a recipe that was unique to Nevada, I discovered that the state has no official foods of any kind. When you search for foods for Nevada, you strangely end up with “Unlimited Buffet”, arising from the extravagant dining displays in the Las Vegas. But this is not a dish, not a recipe. So what do I do?

What I did find was that the northern region of the state, the Sierra Nevada region was populated by immigrant Basque sheep herders from Spain, who came to the US to use their talents in the new world. These immigrants were already trained sheep herders, but the terrain in the mountains of northern Nevada was very different than the rolling plains of Spain. They had to adapt to moving their herds from the valleys in winter to the mountains in summer. And many of them would be gone for long periods of time without contact with anyone other than their dog and their flock.

The women who came with them brought their rich Spanish dishes with them, and the restaurants and hotels became popular places for these rich dishes to be found. I found a recipe that claims to have some links to Nevada, but the flavors are very Spanish so I went with it.

The dish I made is Spicy Basque Chicken with Saffron Rice. I know all that talk about sheep and I am making a chicken dish. Honestly, I could not find a lamb dish that was not just a boring stew, so I went this way instead. It is for the better to make something tasty, right? Right.

Spicy Basque Chicken with Saffron Rice

This dish brings lots of traditional Spanish elements, including olives, tomatoes, capers, chorizo and saffron for the rice. I am going to say that I liked it, but I didn’t love it. It seems that the failing is in the method, not the ingredients. The chicken was moist, but since it rests above the sauce, it doesn’t seem to get much flavor infusion. I also don’t know why they wanted you to cook the chicken part way with just the onions and then add the rest of the sauce ingredients. It seems that it would have done better cooking as one big dish the whole way through. And finally, the olives being added at the very end is a mistake. They come on too briny and seem to be disjointed from the rest of the sauce. I would just add them in with the rest of the stuff and let them flavor the dish the whole way through.

So this one gets a B, because I can see its failings and know that I should have just gone with my gut and made it the way I think it should be made. I am going to rework the recipe, which is what I will give you below, because I know this would work better. I think my version would bump it up to at least a B+. Let me know if you try it!

See you all next week in Nebraska!

My reworked recipe for Spicy Basque Chicken with Saffron Rice

1 large yellow onion, thinly sliced
2 large garlic cloves, thinly sliced
2 (6 inch) links Spanish chorizo, cut in 1/2 inch slices
2 cans tomatoes with chilies (like RoTel)
2 roasted peppers, cut in strips
4 green Spanish olives cut in half, lengthwise
1 tablespoon capers
4 bone-in chicken breasts
salt, to taste
cayenne pepper, to taste
2 tablespoons oil
½ tablespoon smoked paprika
2 cups chicken broth
4 saffron threads
½ teaspoon salt
1 cup long grain rice
Preheat oven to 425°F.

Sauté sliced onion on medium heat for a few minutes, just to the point of starting to caramelize. Add the garlic and cook for 30 seconds more. Remove from skillet and spread evenly in the bottom of a large shallow roasting pan. Add the chorizo to the same skillet and cook until lightly brown…2-3 minutes.

In a medium size bowl, combine the chorizo, tomatoes, peppers, capers and olives. Pour over the onions.

Sprinkle the chicken pieces on both sides with salt and cayenne pepper.  Nestle the chicken on top of the sauce. Drizzle with olive oil; sprinkle with smoked paprika and “smear” it all over the chicken.

Bake for about an hour, basting the chicken occasionally, until its juices run clear and it reaches an internal temperature of 165°F.

While the chicken is baking, prepare the saffron rice. In a medium saucepan combine the broth, saffron and salt. Bring it to a boil. Add the rice and stir to combine. Cover, reduce heat to simmer and cook for 20-25 minutes, until all the liquid is absorbed.

When the chicken is done, remove from the oven and serve the chicken and sauce over the rice.

Spicy Basque Chicken with Saffron Rice


Fifty States of New Recipe Tuesday – Week Thirty Five – West Virginia – Apple Butter Bourbon Pork Chops

Welcome to week 35 of Fifty States of New Recipe Tuesday. This week we welcome West Virginia, who joined the union on June 20, 1863. I was really surprised when I found myself back East at week 35. How on earth did California become a state before West Virginia? Well, the story is quite clear when you look at the date, and where WV is located.

Before the Civil War, the state of Virginia covered a larger area, which encompassed the land that is now West Virginia. The state was pretty cleanly divided in both its people and its beliefs. The western region was settled by pioneers and mountaineers, while the eastern region was aristocratic and held slaves. The westerners had tried to secede in 1769, but were unsuccessful. With the outbreak of the Civil War, Virginia seceded from the Union in 1861. The residents of the western counties did not own slaves, so they decided to stay with the Union. As a result, West Virginia, where “Mountaineers Are Always Free” was formed.

I will admit that West Virginia was a huge challenge in the food department. They are sort of known for two things; Pepperoni Rolls, which are basically a stuffed bread dough, and a hot dog sauce which, for those of you that are from my hometown of Rochester, seemed like the stuff they use at Nick Tahoes. I wasn’t having it with either one of them.

What I did discover in my search is that West Virginia is known for its Apple Butter. And although I would like to give that a try sometime, I decided to search out a recipe that used it as an ingredient instead. What I found was Apple Butter Bourbon Pork Chops with Potatoes and Collards. I found this recipe on a chef website called and since I made only minor changes to it, I need to give him the pingback.

Apple Butter Bourbon Pork Chops with Potatoes and Collards

The pork chops are cooked very simply; pan fried with just salt and pepper, but it’s the sauce that really makes the dish. The combination of bacon, onion, apple butter, bourbon and even a little tomato paste make for a sweet yet very balanced sauce that goes perfectly with the simple pork. The dish also included the potato with collards, which were also quite simple yet delicious. I have never made collard greens before, and now I know I will make them again. I liked their bitterness against the sweetness of the sauce, and honestly, I might even eliminate the potatoes next time if I wanted to go lower carb.

Overall, I give this recipe a solid A. So glad I found something tasty to make that had a good enough nod to West Virginia, while not requiring me to stuff bread dough with cheese and pepperoni! Good enough for company, easy enough for everyday.

Thanks WV! I learned some US history today and also got a nice dish out of you. See you all next week in Nevada.

Apple Butter Bourbon Pork Chops with Potatoes and Collards (adapted from


For the chops and sauce:
4 center cut pork chops
sea salt and black pepper
1 tablespoon olive oil
4 thick sliced bacon, cut into small pieces
1 medium onion, diced
½ cup apple butter
1 ounce bourbon
2 tablespoons tomato paste
1 tablespoon brown sugar
1 cup chicken stock
For the potatoes and collards
1 tablespoon olive oil
2 cups baby potatoes, quartered
1 small onion, halved and thinly sliced
4 cups chopped collard greens
1 cup chicken stock
sea salt and black pepper to taste


Liberally season pork chops with sea salt and black pepper.
Heat a sauté pan over medium hot heat, add in olive oil, then add pork chops.
Sauté until well seared on both sides, 2-4 minutes per side, until there is no sign of pink. Remove from pan, set aside and keep warm.
Add bacon into pan and sauté for one minute, then add in onions and brown sugar, continue to sauté for 4- 5 minutes or until bacon is cooked. (see note below about starting potatoes here)
Add in bourbon allowing the alcohol to cook off.
Add in tomato paste and chicken stock, mix well and reduce the heat to a simmer. Continue to allow simmering while collards and potatoes are cooking.

In another pan over medium heat, add in olive oil, then the potatoes and onion. Season well with sea salt and black pepper. Sauté for 2-3 minutes then add in the collard greens.
Stir mixture until greens wilt, turn heat down, cover and simmer over low heat for 20 minutes. Add in a little chicken stock as needed.
Re-season if needed with sea salt and black pepper.


I found that starting the potatoes and greens when the bacon was cooking gave the vegetables the right amount of time to cook.

Apple Butter Bourbon Pork Chops with Potatoes and Collards