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Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

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