Ten Canadian Provinces of New Recipe Tuesday – Week Eight – Quebec – Tourtière

Welcome to Week Eight of the Ten Canadian Provinces of New Recipe Tuesday! This week we explore the province of Quebec, the second largest province after Ontario. Quebec is the only province to have a predominantly French speaking population. The majority of people live in its two largest cities, Montreal and Quebec City.

Here are some interesting facts about Quebec. Montreal is named for Mount Royal, the triple-peaked hill in the center of the city. Quebec almost voted for independence in 1995. The referendum failed by less than one percentage point. Montreal used to be the largest city in Canada, but was surpassed by Toronto in the 1970s. Montreal is home to Cirque de Soleil. The Algonquin word ‘Kebec’ means “where the river narrows”. And founded in 1786, the Molson Coors Canada Brewery in Montreal is the oldest brewery in North America and is still located at its original site.

When I went looking for a recipe, I actually took the advice of my friend Richard, who is a Québécois. He told me that I should make a Tourtière, so I figured it was worth investigating. What I discovered is that this pork pie is a very traditional dish that is served on Christmas Eve after midnight mass. Since it can be prepared ahead and eaten warm or cold, it was easy to put out after everyone returns from services.

Quebec Tourtiere

Like many regional recipes, there are as many variations as there are cooks! I decided to go with a version that was fairly straight forward but still used a hearty combination of spices. Some recipes use celery and onion, but I opted for one that used onion and potato. I think you could probably use all three ingredients and no one would say you did it wrong.

Overall, everyone seemed to enjoy it, but the consensus was it needed something. I think it is a texture thing, as the whole dish is very soft and (dare I say) one note. Some recipes I saw mentioned a green tomato relish, although I never found a recipe for it, but I can see how the acidity of a tomato or something similar would brighten the dish.

I am going to give this one an A-. The family ate it up and said it was a decent dish. I think I need to go find that relish recipe to make it even better next time.

Thanks for stopping by. See you next time in Saskatchewan!

<strong> Tourtière</strong>


  • 1 teaspoon salt
  • 2 cups water
  • 1 large potato (about 12 ounces), peeled and cut into 1/2″ dice; about 2 cups diced potato
  • 2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture
  • 1 medium-to-large onion (about 8 ounces), diced; about 1 1/2 cups diced onion
  • 1 to 2 large cloves garlic, chopped fine
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 package refrigerated pie crusts, softened as directed on box (or make your own pie crust, using a recipe for a double crust)
  • 1 egg yolk, beaten


  1. Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat.  Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks. Set all aside.
  2. In a large skillet, brown the meat, draining off any excess fat when finished.
  3. Add the onion, garlic, spices, salt, and reserved potato water to the meat, stirring to combine.
  4. Bring the mixture to a boil, and then lower the heat to simmer. Stirring occasionally, continue simmering the mixture for 35 minutes, until the liquid has evaporated and the onions are tender.
  5. Add the mashed potatoes to the meat mixture, stirring until thoroughly combined. Gently stir in the diced potatoes. Remove the bay leaf. Set the mixture aside and allow it to cool.
  6. Preheat the oven to 375°F.
  7. Line a 9-inch pie dish with pastry. When the meat mixture has cooled to lukewarm, spoon the filling into the crust, gently patting it flat.
  8. Brush the edge of the pastry with water. Place the top pastry on the pie and press gently to seal the edge. Trim the pastry, crimp the edges and cut steam vents in the top crust.
  9. Bake the pie for 45 minutes, until it is golden brown. Remove it from the oven, and set it on a trivet or rack.
  10. Allow the pie to cool for about 10 to 15 minutes before serving.

A slice of Quebec Tourtiere

Ten Canadian Provinces of New Recipe Tuesday – Week Six – Ontario – Habitant Pea Soup

Welcome to Week Six of the Ten Canadian Provinces of New Recipe Tuesday! This week we explore the province of Ontario, the second largest province in area, but with over 13 million residents, it is the largest in population. One in three people in Canada live in Ontario.

I am pretty familiar with Ontario, as I grew up in Western New York and a day trip to Niagara Falls was something we did almost every summer. I also attended the University of Buffalo and crossed over the border to get some Brador beer more than once. Or if we were low on funds, maybe just some Molson. The first concert I ever attended was in the mid 1970s at Ontario Place in Toronto. It was a science center/amusement park, which had outdoor concerts during the summer. I think I was 14 or 15 at the time. My sister and I went with some friends and saw KC and the Sunshine Band. Yep, I’m that old. It was actually a whole lot of fun and I am proud to say that I was a big fan back in the day.

When I went looking for a recipe, I discovered that a soup you are all most likely familiar with traces its roots back to Ontario. During the 400th anniversary of the French explorer Samuel de Champlain’s mapping expeditions along the Ottawa River, it was celebrated that these early settlers relied on provisions brought over from Europe to sustain them. These ingredients included cured meats and dried peas, which were cooked into what is known as Habitant Pea Soup. With the addition of locally available fresh vegetables, this hearty soup has become a staple in Ontario cooking.

Ontario Habitant Pea Soup

The recipe that I used is actually from several sources, but all used similar ingredients and techniques. I have made split pea soup before, but have always made the green stuff; never using the yellow peas. I also have never made a ham stock which adds a ton of flavor. If you want to shorten the overall recipe, you can skip the stock making and just use chicken stock.

I give this one a solid A, and the whole house really liked it. The taste between green and yellow peas is really minimal, but the cooking time for yellow is shorter than green, so you could make this on a weeknight if you wanted to. Very yummy, give it a try!

Thanks for sticking with me and stopping by. See you next time in Prince Edward Island!

Habitant Pea Soup


For the Ham broth:

  • 2 small smoked ham hocks
  • 1 c diced carrots
  • 1 c diced celery
  • 1 c diced onion
  • 10 -12 cups cold water (enough to cover everything)
  • 10 sprigs fresh thyme
  • 4 bay leaves
  • 10 sprigs Italian flat parsley
  • 15 whole black peppercorns


  • ¼ lb bacon, diced
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 8 c ham broth (or store bought chicken broth)
  • 1 lb Split Yellow Peas
  • 1 bay leaf
  • 1 ½ c each of diced carrots and celery
  • ½ c diced green or yellow pepper
  • ground pepper to taste


For the Ham Broth:

  1. In a large stock pot, place ham hocks, carrots, celery, onion and cold water (adding more cold water if needed to cover.)
  2. Bring to a boil, and then reduce heat to a slow simmer.
  3. Add the thyme, bay leaves, parsley and peppercorns. Simmer for 1½ hours, skimming any foam from time to time.
  4. Drain stock through a colander, discarding vegetables but setting the ham hocks aside to cool. Cool and refrigerate the stock. Once the ham hocks are cool enough to handle but still warm, clean the meat from the bones, discarding the fatty and skin parts. Chop the meat into bite-size pieces and store in the fridge or freezer until needed.

For the Soup:

  1. Sort and rinse peas.
  2. In large soup pot, cook bacon, onion and garlic until bacon is crisp; if desired, drain off excess fat.
  3. Add ham stock, yellow split peas and bay leaf. Bring to a boil; reduce heat, cover and boil gently 30 minutes.
  4. Add remaining ingredients, including the ham hock meat, and cook about 30 minutes longer or until peas and vegetables are tender.

Ontario Habitant Pea Soup

Five Territories of New Recipe Tuesday – Week Six – The District of Columbia – Senate Soup

Welcome to week 6 of the Five US Territories of New Recipe Tuesday.  Wait, what? There are five populated territories in the US, so why do I have a week six? Well, I needed to round this whole thing out properly, and that means that I needed to include the little piece of land that makes up our nation’s capitol, Washington DC.  How fitting that tonight is election night. A brutally contested election that culminates tonight in our nation’s decision on who will lead our nation for the next four years. I have my very strongly held personal opinion on all of this, but will refrain from getting political.

Washington DC was founded on July 16, 1790 and is unique in all cities in the United States because it was established by the Constitution to be our nation’s capital. President George Washington chose the exact location of the city along the Potomac and Anacostia Rivers, which was created when both Maryland and Virginia ceded land to found the new ‘district’. The city itself was designed by Pierre Charles L’Enfant, modeled after his home city of Paris.

On this Election Day, I find it interesting that the citizens of Washington DC actually lack full self-governance. Their representation in Congress is limited to a non-voting delegate to the House of Representatives and a shadow Senator. It was not until 1964 that residents of DC were allowed to vote in Presidential elections and the city was allowed to elect their own mayor in only 1973.

When searching for recipe for our nation’s capitol, the decision was one of the easiest of this whole journey. I decided on a very old tradition called Senate Soup, which is a dish that has been served in the Senate restaurant every day since 1903.

Senate Soup

Now don’t get me wrong, although the recipe is simple, of course the story of this soup is complicated. There are various versions of the history, attributing its creation to either Senator Fred Dubois of Idaho or Senator Knute Nelson of Minnesota. And along with its different story owners, there are different versions of the soup. The actual recipe that is used today in the Senate restaurant is super simple, using just beans, ham hock and onion. The ‘other’ version actually uses mashed potatoes, which seemed like a whole lot of extra carbs without a lot of flavor gain.

I opted for a modified version that stuck to the simple version, but added some aromatics to enhance the overall flavor of the dish. I have never cooked with a smoked ham hock before and it was definitely a huge flavor booster to the soup, but it lacked meat on the bones. I fortunately had a ham bone in my freezer that I pulled out and added to the process, which gave me all the meat the soup needed. I would modify the recipe to include a meaty ham bone to insure you get a solid bean to meat balance. The result is a really delicious, homey, hearty soup that fills you up and makes you feel good. The perfect way to end this historic day.

I give my version a solid A+ and will add it to my rotation for future dinners.

This will round out our tour of the entire United States, including our territories and our nation’s capitol. I guess I need to get out my passport and decide where we are going next. Stay tuned! Thanks for stopping by and see you next week in…?

Senate Soup

Senate Soup


  • 1 pound dried navy beans
  • 1 smoked ham hock, about 1 pound (if your ham hock does not have a lot of meat, you can also add a ham bone)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • freshly ground black pepper


  1. Place picked over and rinsed beans in a large stock pot or Dutch oven. Cover with cold tap water by at least three inches. Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 2 minutes. Turn off heat, cover pot and let beans soak for 1 hour. Drain and rinse.
  2. Combine beans, ham hock, garlic, 8 cups of water and bay leaves in a large stock pot or Dutch oven. Bring to a boil. Reduce heat and simmer covered for 1-1/2 hours.
  3. Meanwhile, melt butter in a large nonstick skillet over medium flame. Add onion, carrots and celery and toss to coat with butter. Sweat aromatics until just softening, about 5 minutes. Remove from heat.
  4. Transfer the ham hock/ham bone to a shallow bowl and let it cool slightly.
  5. Transfer a ladleful of the beans to a small bowl, along with a little of the liquid. Using a hand masher or a fork, mash the beans thoroughly and return to the pot. Stir in the vegetable mix and season generously with pepper.
  6. When the ham hock/ham bone is cooled enough to handle, remove the skin, fat and bones and chop the meat into small pieces. Return the meat to the pot and simmer uncovered for another 1-1/2 hours, until beans are completely tender and the liquid has reduced somewhat, creating a slightly thick broth.
  7. Taste soup and season with salt only if needed. The ham will add quite a bit of flavor, so the soup may not need any additional salt. Discard bay leaves.


Fifty States of New Recipe Tuesday – Week Forty Four – Wyoming – Old English Pork Pie

Welcome to week 44 of Fifty States of New Recipe Tuesday. This week we welcome the state of Wyoming, who joined the union on July 10, 1890.  Back at week 30, I accidentally made a recipe for Wyoming when I was supposed to be on Wisconsin. So I am very glad that I have kept going and we have now reached Wyoming in its legitimate place in history.

Wyoming was the sixth and final state to join the union under President Benjamin Harris. After the Enabling Act of 1889 allowed four states to seek statehood, Idaho followed by passing a state constitution, which was submitted and approved by Congress. Similarly, Wyoming decided that it wanted statehood as well, especially to insure land and water rights at the state level. As a territory, they had limited control, but as a state they could dictate how their land and water were to be used.

One of the most interesting things about Wyoming’s state constitution is that it included full voting rights for women. It was seen as a way to attract East coast women to the region, since at the time of ratification, the population was barely big enough to meet the minimum standard for statehood (which was supposed to be 60,000 people) and men outnumbered women nearly six to one.  They were so progressive that they even offered delegate seats to women in the writing of the state constitution. Ultimately, the seats were given to men, but I commend them for their forward thinking.

Something that I didn’t know about Wyoming is that it is a major coal state. And as progressive as they were with women’s rights, the original state constitution banned all women from working the coal mines. It was not overturned until 1978.

And a fun fact… Devils Tower, the huge rock formation made famous in the movie Close Encounters of the Third Kind, was designated the first national monument in the U.S. on September 24, 1906 by President Theodore Roosevelt.

Devils Tower

In searching for a recipe this week, I found myself back where I was at week 30. But in the interim, I did manage to find the cookbook Cooking in Wyoming, which is a compilation of recipes put together by the Wyoming Recreation Commission. The version that I found was the woman’s suffrage centennial edition, circa 1969.  I will say that there is some weird stuff in this cookbook. Things like Wood Chuck Pot Pie and Elk Stew with Vegetables. Yikes. Sorry folks, I am not that adventurous! But I did find an old recipe for what they call Old English Pork Pie, and although it doesn’t have a back story, it sounded pretty yummy and, well, I can find pork around here.


The result was really tasty. The filling is delicious and I love the full flavor you get from the interesting combination of spices. I would never think to put clove in a pork dish, but it really works with the other ingredients to give the dish a hearty taste. The original recipe called for much more salt than I added, probably because their pork products are not ‘brined’ like they are today and they probably used homemade stock that was not salted. So I adjusted that and I also decided to add some peas, because it just seemed to need a vegetable and I happened to have them on hand.

Overall, I give this a solid A; much better than my first attempt at Wyoming. And the cookbook, well, I am not sure I am going to rush into making Wild Game Casserole, but maybe I will flip to the dessert section and whip up some Never Fail Mahogany Cake sometime.

Have a great week everyone and thanks for stopping by. See you next week in Utah!
WY Old English Pork Pie

Old English Pork Pie

Recipe for Old English Pork Pie:


Pastry for a two crust pie (or you can use ready-made from the refrigerator section)
1 large onion, chopped
2 tablespoons butter
1 ½ pounds lean ground pork
2 teaspoons cornstarch
¾ cup chicken stock
½ teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon ground sage
1 teaspoon marjoram
1/8 teaspoon cloves
1/8 teaspoon mace
¼ cup finely chopped celery leaves
1 cup peas (I used canned)
¼ cup fine bread crumbs
1 egg, beaten
1 tablespoon water


In a large sauté pan, fry the onion in butter until just tender. Add the ground pork and cook, stirring frequently for about 8 minutes, until the meat is no longer pink. Sprinkle with cornstarch; add the stock and the rest of the spices, including the celery leaves. Simmer uncovered until the liquid is absorbed, about 30 minutes. Remove from heat and stir in the peas. Allow mixture to cool completely (about another 30 minutes).

Roll your bottom pastry and line a glass or porcelain pie plate. Add the filling, then sprinkle the bread crumbs and top with pastry. Make steam holes and brush with the beaten egg mixed with the water.

Bake for 10 minutes in a 425°F oven. Lower the heat to 350°F and continue baking for another 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before cutting.

WY Old English Pork Pie sliced
Old English Pork Pie

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

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 http://www.askchefdennis.com 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 askchefdennis.com)


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