Blackberry BBQ Pork Chops with Collards & Corn

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

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.