- Cook Time
- Prep Time
- 2 tablespoons canola oil
- 1 1/2 cups low-sodium chicken stock
- 4 cloves garlic, thinly sliced
- 1 large shallot, minced
- 1/2 cup red wine
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground allspice
- 1/4 cup cherry preserves
- 4 bone-in pork chops (8 oz. each)
- 2 pounds collard greens, stemmed and chopped
- 5 tablespoons butter
In a large skillet, heat the oil over medium-high. Pat chops dry, season with salt and pepper and cook until browned, 4 minutes per side. Transfer to a plate; pour off the drippings.
In the skillet, cook the collard greens with 1 cup stock and the garlic over medium until tender, 10 to 15 minutes. Season; transfer to a bowl.
In the skillet, melt 3 tbsp. butter over medium. Add the shallot and cook, stirring often, until tender, 3 minutes. Add 1/2 cup stock, the wine, vinegar, thyme and allspice. Cook over medium-high, 5 minutes. Add the preserves and simmer 5 minutes. Stir in the remaining 2 tbsp. butter; season.
Divide the collards and pork chops among plates and top the chops with the cherry sauce.