Recipe

Step 1: To prepare the collard greens, remove and discard the stems and centre ribs. Cut the leaves into 1/2″ strips.

Step 2: Heat the olive oil in a large pot over medium heat. Add the bacon, onions, garlic and chili flakes; cook, stirring occasionally, until the onions are softened. Add the cider vinegar, maple syrup, and chicken stock; bring to a boil. Add the collard greens and season with salt and pepper. Stir together well. Reduce heat to a simmer, cover, and cook for 20 minutes or until greens are wilted.

Step 3: About halfway through simmering the collard greens, cook the chops. Preheat your oven to 375°F. Heat the olive oil in an ovenproof skillet over medium-high heat. Season the pork chops with salt and pepper. Sear the chops until golden brown, about 2 minutes per side. Add the butter, garlic and thyme to the pan. Baste the chops with the sizzling butter, then transfer to the oven and roast for 8-10 minutes. Remove from oven and let rest for 5 minutes before serving.

Step 4: While the chops are roasting, make the chutney. In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes. Add the apples, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened. Season with salt and pepper.

Step 5: To serve, divide the collard greens among 4 plates. Top with a pork chop. Spoon the chutney over the chops.

See more recipes by Lynn Crawford.

Reprinted with permission from Lynn Crawford’s Pitchin’ In (2012 Viking Canada).