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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoongrapeseed or canola oil plus 2 teaspoons, divided2slicesbacon, chopped1poundprechopped collard greens or kale (about 14 cups), tough stems removed½teaspoonsalt, divided½teaspoonground pepper, divided4mediumears corn, husked and cut in half1tablespoonhoney2teaspoonsketchup1teaspoongarlic powder1teaspooncider vinegar1teaspoonfinely grated fresh ginger⅔cupfresh blackberries4pork loin chops, 1-1 1/2 inches thick (1-1 1/4 pounds)
Cook Mode(Keep screen awake)
Ingredients
1tablespoongrapeseed or canola oil plus 2 teaspoons, divided
2slicesbacon, chopped
1poundprechopped collard greens or kale (about 14 cups), tough stems removed
½teaspoonsalt, divided
½teaspoonground pepper, divided
4mediumears corn, husked and cut in half
1tablespoonhoney
2teaspoonsketchup
1teaspoongarlic powder
1teaspooncider vinegar
1teaspoonfinely grated fresh ginger
⅔cupfresh blackberries
4pork loin chops, 1-1 1/2 inches thick (1-1 1/4 pounds)
DirectionsPosition 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.Originally appeared: EatingWell Magazine, May/June 2017
Directions
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.
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.
Originally appeared: EatingWell Magazine, May/June 2017
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Nutrition Facts(per serving)408Calories19gFat34gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
