• 4 Bone-In Center Cut Pork Chops
  • 2 bunches collard greens, washed, stemmed and roughly chopped
  • ½ Spanish onion, julienned
  • 3 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • 1 cup chicken stock
  • 2 Tbsp. unsalted butter
  • Salt & pepper to taste

Barbecue Sauce:

  • 2 cups ketchup
  • 2 Tbsp. Worcestershire sauce
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. mustard powder
  • 2 pinches cayenne



Pork Chops

Meal Course:


Dish Type:



  1. In a medium-sized sauce pot, melt the butter. Add the Spanish onion and sweat over medium heat until translucent. Add the garlic and continue to cook for another minute.
  2. Add the collards and stir vigorously for about a minute, then add the white wine. Cook the white wine until the alcohol has dissipated and it has reduced slightly.
  3. Add the chicken stock and bring to a simmer. Season with salt and pepper to taste. When the liquid has mostly reduced, the greens are done; these will have a more toothsome quality than greens that have been braised for hours, and will be delicious.
  4. While the greens are cooking, liberally season the pork chops with salt and pepper and put on a hot grill. Be sure to move the chops around frequently so they don’t burn. When the internal temperature reaches about 140°, pull the chops off the grill and allow them to rest.
  5. While the greens and the pork chops are cooking, combine all of the barbecue sauce ingredients and whisk very well. You want all the ingredients to be fully incorporated and the sugar to be fully dissolved. Taste for seasoning.
  6. To put the dish together, divide the quick-braised collard greens onto four plates. Top with your fully-rested grilled pork chops. Slather the chops with the barbecue sauce.