°1½ cups (or more) ham
°2 tbsp. distilled white vinegar
°2 tbsp. Worcestershire sauce
°1 C. Dijon’s mustard
°1 C. ground allspice
°1 C. mild flavored molasses (light)
°⅓ cup all-purpose flour
°4 bone-in pork chops
°Kosher salt, freshly ground pepper
°⅓ cup for vegetable oil
°2 onions, thinly slice
°6–8 garlic cloves
°1 tbsp. finely chop
°1 tbsp. finely rosemary
°1½ tsp finely chopped thyme, plus leaves for serving
Whisk together potlikker, vinegar, Worcestershire sauce, mustard, allspice, molasses and 1 cup water in medium bowl; add the aroma potlikker mix.
Place the flour in a shallow bowl. Pat pork chops dry; Seasoning with salt / pepper Dip chops in flour, shake off excess and transfer to a platter. Put the remaining flour in the container.
Heat the oil in a large Dutch oven or other heavy saucepan over medium-high heat. Working in 2 batches, cook pork chops until browned, about 3 minutes of each flavoring; transfer to a plate.
Minimize heat to medium. Adding onions &; garlic; cooking, stir, to onions are soft, for 4 minutes. Minimize heat to low. Sprinkle reserved flour evenly; cook, stirring often and scraping up browned bits, until onions begin to brown, 6 to 8 minutes.
Adding reserved potlikker mix; beat to incorporated & lump free. Bring to a boil, then add the marjoram, rosemary and 1½ tsp. thyme. Reducee heat ; Returning pork chops &; any juices to pot.
Cover and simmer until pork chops are tender, 70 to 80 minutes. I
f the sauce turns out to be too thick, dilute with more potlikker or water.
Taste the sauce and season with more salt if needed.Phase 6Transfer pork chops to platter; garnish with thyme leaves.