Pork Chops with Sweet Potatoes and Collard Greens
This lightened up version of Southern food makes good use of wintry collard greens and sweet potatoes.
Makes 4 servings
4 pork chops, about 6 oz each
2 large sweet potatoes
1 bunch collard greens, cleaned and coarsely chopped
1/4 yellow onion, finely chopped
Olive oil, salt and pepper
- Peel sweet potatoes and cut into large chunks. In a large saucepan, cover sweet potatoes with water and bring to a boil. Cook until just tender, about 6 minutes, then drain and set aside.
- In a large frying pan or cast iron skillet, heat a drizzle of olive oil over medium high heat. Lightly season the pork chops with salt and pepper, then add to the pan. Cook until done, about 5 minutes per side for boneless pork chops or 8 minutes per side for bone-in.
- In a large sautee pan, heat a drizzle of olive oil over medium high heat. Add the chopped onion and sautee until softened. Add collard greens and stir until wilted. Add sweet potatoes and stir to combine. Season with salt and pepper.