INGREDIENTS

1. 2mediumtomatoes, cut into wedges
2. 3cupspickled mustard greens
3. 1/2lbpork chops, cut into 2 inch lengths
4. 1tablespooncanola oil
5. 1tablespoonchili sauce
6. 6cupswater
7. salt
8. pepper

DIRECTIONS

1. Squeeze salt water out of the pickled greens.
2. Wash pork chops carefully.
3. You might want to boil them once to get rid of the smell of marrow.
4. Heat oil in a big pot over high heat.
5. Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
6. Add salt, pepper and hot sauce to your taste.
7. The pickled mustard greens is salty and sour, so go easy on the salt a bit.
8. Stir everything around for 4-5 minutes.
9. Add water, cover and let it simmer.
10. Normally I leave the pot simmering for about an hour or more, since I like the chops well done.