Pork Chops with Collards and Miso Sweet Potatoes
Fire up the grill and raise those tongs. Pork Chops with Collards and Miso Sweet Potatoes is the hearty yet light meal you'll be craving all summer long.
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Servings: 4
Equipment
- 1 grill/grill pan
- 1 Bowl
- 1 large pot
- 1 Microwave
Ingredients
Grilled Cajun Pork Chops
- 4 bone in pork chops
- 2 tsp Cajun seasoning
- 1 tsp kosher salt
- 2 tsp olive oil
Miso Sweet Potatoes
- 3 large sweet potatoes, about 4 cups
- 1 tbsp white miso paste
- 1 1/2 tsp kosher salt
- 1/4 cup milk
- 1/4 tsp black pepper
- 3 tbsp butter
Braised Collard Greens
- 1 bunch collard greens, stems removed, chopped
- 3 strips bacon, chopped
- 1/8 cup chicken stock
- 1/2 tsp kosher salt
- dash of ancho chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
Cajun Pork Chops
- Preheat your grill to 400 degrees or a grill pan over medium-high heat.
- Rub both sides of your pork chops with olive oil and season both sides with the Cajun seasoning and salt.
- Cook the first side of your pork chops for 4-5 minutes, or until they easily release from the grill.
- Flip them and cook the second side for another 4-5 minutes or until they've reached your desired doneness. I pull them at 140 degrees.
- Let your pork chops rest for 10 minutes before serving.
Miso Sweet Potatoes
- Use a fork to poke holes in your sweet potatoes.
- Microwave them until they're tender.
- Remove the skin and add the flesh to a bowl. Mix until they're smooth.
Braised Collard Greens
- Remove the stems from your greens and chop the leaves.
- Heat a large pot over medium heat with the bacon. Cook the bacon until it's browned and the fat has rendered.
- Add the greens and continue to stir. Cook them for several minutes util they've wilted.
- Add the remaining ingredients and stir to combine. Let the greens cook until they're tender, 10-15 minutes.
- Enjoy!
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