Steaming corn right on top of the collards saves time and dirties fewer pots in this easy dinner recipe. Skip bottled BBQ sauce and mash blackberries with some pantry staples to yield a finger-licking-good barbecue sauce for the juicy pork chops. To make it even faster, grab a bag of prechopped collards from the produce section.

Stacy Fraser
Source: EatingWell Magazine, May/June 2017
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Ingredients

Ingredient Checklist

Directions

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  • Position rack in upper third of oven; preheat broiler to high.

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  • Heat 1 tablespoon oil and bacon in a large pot over medium-high heat; cook, stirring often, until the bacon starts to brown, 1 to 2 minutes. Reduce heat to medium. Stir in collard greens (or kale) and 1/4 teaspoon each salt and pepper. Cover and cook for 5 minutes. Stir the greens and place corn on top of them. Cover and cook until the corn is tender-crisp, about 5 minutes more. Set aside, covered.

  • Meanwhile, combine honey, ketchup, garlic powder, vinegar and ginger in a small bowl. Add blackberries and coarsely mash, stirring to combine.

  • Heat the remaining 2 teaspoons oil in a medium skillet over medium-high heat until hot but not smoking. Season pork chops with the remaining 1/4 teaspoon each salt and pepper. Cook until browned on the bottom, 2 to 3 minutes. Turn the chops and top with the sauce.

  • Transfer the pan to the oven. Broil until an instant-read thermometer inserted in the center of a chop registers 145 degrees F, 6 to 8 minutes. Serve the pork with the greens and corn.

Nutrition Facts

408.2 calories; protein 30.7g 61% DV; carbohydrates 33.7g 11% DV; exchange other carbs 2; dietary fiber 7.9g 32% DV; sugars 13.1g; fat 19g 29% DV; saturated fat 4.7g 24% DV; cholesterol 66.3mg 22% DV; vitamin a iu 5962.5IU 119% DV; vitamin c 52.2mg 87% DV; folate 195.9mcg 49% DV; calcium 313.1mg 31% DV; iron 2.1mg 12% DV; magnesium 94.2mg 34% DV; potassium 886.8mg 25% DV; sodium 517.2mg 21% DV; added sugar 5g.