Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into 1/2-inch cubes. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown and crispy. Halve, peel and finely dice the onion. Remove the stems and ribs from the collard greens and roughly chop the leaves.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the onions and cook, tossing for 4-5 minutes, until softened. Remove 1/4 of the onions from the pan and set aside.

Add the collard greens to the pan and toss to coat. Add 1/4 cup water to the pan, cover, and cook for 3-4 minutes. Uncover, then toss until the liquid has evaporated and the greens are tender. Season with salt and pepper. Remove the greens from the pan and set aside.

Set aside 1 teaspoon flour for the gravy. Toss the remaining flour and Cajun spice together in a shallow dish. Heat a large drizzle of olive oil in the same large pan over medium heat. Season the pork chops on both sides with salt and pepper, then press into the flour mixture to adhere to both sides. Shake of any excess coating. Add the pork to the pan and cook for 3-4 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes.

Make the gravy: Once the pork has been removed, wipe out any black bits from the pan. Next, add a drizzle of olive oil, the reserved onions, and the reserved flour to the pan over medium heat. Cook, tossing for 1 minute. Whisk in the stock concentrate and 1/3 cup water into the pan and simmer until thickened and reduced by half, for about 2-3 minutes. Remove the pan from the heat and stir in the sour cream. Season generously to taste, with salt and pepper.

Finish and serve: Toss the collard greens with the potatoes on the baking sheet and return to the oven to heat through for 1-2 minutes. Serve the Southern pork chops on a bed of collard green-potato hash and drizzle with the black pepper gravy. Enjoy!