Bob Woodall is back in the stunt kitchen with the Wok Man, Wiley McNeil—and this time, the disc pan earns its keep. Wiley calls this one El Gordo, an upcycled John Deere plow disc he dug out of a fence row, big enough to sear a mess of smoked pork chops from Selwiga Meat Company up in Headland, Alabama. Add fresh mustard and turnip greens, strawberry sweet onions, and a skillet of jalapeño-cheddar cornbread, and you’ve got a plate two country boys would call home.
Ingredients
Instructions
For the pork chops
- Smoked pork chops, precooked (about 1 to 1¼ inches thick) — Selwiga Meat Company or your local smokehouse
- Salt, to taste
- Pepper sauce, optional
For the greens
- Mustard greens (curly and/or smooth)
- Turnip greens with roots
- (Cook your usual way — Bob's full greens segment is elsewhere in The Galley)
For the cornbread
- Cornbread premix
- 1 egg
- Milk (a little)
- Shredded cheese
- Jalapeños, sliced
To serve
- Strawberry sweet onions (strawberry Vidalia), sliced thin
- White turnip or small rutabaga, optional
Sear the pork chops
- Heat the disc pan (or a cast iron skillet) over medium-high until good and hot.
- Lay the precooked smoked pork chops on the iron. They're already cooked and smoked, so you're just putting a sear on them and heating them through.
- Cook about 4–5 minutes, turning as needed to heat all the way through.
Make the cornbread
- Mix the cornbread premix with an egg and a little milk.
- Stir in shredded cheese and lay in the jalapeños to taste.
- Bake per the mix directions until golden.
Prep the greens
- Cook your mustard and turnip greens the way you like them.
Plate it up
- Lay down a bed of greens, add a seared pork chop, and a wedge of cornbread.
- Slice the strawberry sweet onions thin for a fresh, sweet bite alongside.
- Finish with a tad of salt—and a little pepper sauce, if you've got it.