4 boneless pork chops (1 to 1.5 inches thick)
2 Tbsp Creole Seasoning
1 Tbsp Olive Oil
1 cup cooked long grain rice
1 bunch of broccoli raab
1 smoked turkey neck or smoked turkey wing
4 cups chicken stock
3 Tbsp ghost pepper infused coconut oil
3 Tbsp raspberry preserves
2 Tbsp Morkes 53 percent dark chocolate
2 Tbsp A1 sauce
Crushed red pepper
1. With 1 Tbsp of Creole seasoning, coat pork chops generously, set aside.
2. Place 1 Tbsp of olive oil in cast iron skillet and set to medium heat.
3. In a large pot, place smoked turkey neck, chicken stock and 1 pinch of crushed red pepper. Bring to a boil and then place broccoli raab inside and cover with lid. Allow to boil for 20 minutes or until tender.
4. In a separate pot, start spicy chocolate raspberry sauce by melting 3 Tbsp of ghost pepper coconut oil on low heat. Once the coconut oil is melted, add 3 Tbsp raspberry preserves, 2 Tbsp dark chocolate and 2 Tbsp A1 sauce. Allow ingredients to melt together stirring frequently until well combined, simmer for 10-15 minutes until thickened slightly.
5. Sear pork chops for 2.5 minutes per side in cast iron skillet for medium-rare. Remove and set aside and allow to rest for 15 minutes while broccoli raab finishes cooking and the spicy chocolate raspberry sauce simmers to thicken.
6. Remove smoked turkey neck from pot and peel off meat from the bone, stir back into broccoli raab and add a dash of salt and pepper to taste.
7. Stir 1 Tbsp Creole seasoning into cooked white rice and place on plate. Place pork chop on top of rice and drizzle with spicy chocolate raspberry sauce. Top with Southern style broccoli raab and drizzle more sauce over the top of the entire dish.
8. Serve immediately.