Pork Chops with Collard Greens
and honey butter carrots

Name: Pork Chops with Collard Greens
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 5 leaves Collard greens, stems discarded, leaves roughly chopped; 1/3 lb Bacon, thick-sliced, chopped; 4 Pork chops, boneless or bone-in; 1 tsp Thyme, dried; 1/4 tsp Red pepper flakes (opt); 3 cups Stock, any type; 2 Tbsp Oil, cooking; 1 Tbsp Vinegar, apple cider; 1 1/2 lbs Carrots, sliced; 2 Tbsp Butter; 1 tsp Honey

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Collard greens are sturdy, so they can hold up to a long, slow simmer, which helps them to tenderize and build flavor. We cook them with bacon which is inspired by the method for cooking these greens in the Southern United States. While the greens simmer, roast sweet and savory carrots and sear pork chops.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Proteins

Pork, non-ground

Cuisines

American - Southern

Ingredients

Metric

Servings:

Pork Chops with Collard Greens:

Onions, medium - 1 , diced
Collard greens - 5 leaves , stems discarded, leaves roughly chopped
Bacon, thick-sliced - 1/3 lb , chopped
Pork chops, boneless or bone-in - 4
Thyme, dried - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Stock, any type - 3 cups
Oil, cooking - 2 Tbsp
Vinegar, apple cider - 1 Tbsp

Honey Butter Carrots:

Carrots - 1 1/2 lbs , sliced
Butter - 2 Tbsp
Honey - 1 tsp

Prep

Carrots / Onions / Collard greens / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Pork chops - Tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C.
While oven is heating, heat a Dutch oven over medium heat. Add bacon and saute until it has released some grease but is not yet browning, ~2 minutes.
Add onions to bacon and saute until onions are very soft, 4 to 5 minutes.
Add thyme and red pepper flakes and stir for 1 minute.
Stir in collard greens and stock. Bring to a simmer. Simmer collard greens uncovered, until very tender, ~30 minutes. (Note: Keep an eye on the pan and add some more stock, if needed.)
Once collards are simmering, melt butter in the microwave. Toss carrots with butter, honey, and some salt and pepper. Spread out on a sheet pan. Roast carrots, shaking the pan halfway through cooking, until tender, 25 to 30 minutes.
When collards are nearly tender and carrots are almost finished roasting, heat a large skillet with oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
Transfer pork to a cutting board and cover. Let rest for 5 minutes.
When collard greens are tender, stir in vinegar. Taste and season with some salt and pepper.
Serve pork chops over collard greens with carrots on the side. Enjoy!

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