Recipe
Blackberry BBQ Pork Chops with
Collards & Corn
Bring big flavor to the summer BBQ
Whether you’re grilling outside or bringing the cookout indoors, you can’t go wrong with juicy pork chops smothered in homemade blackberry barbecue sauce. When paired with tender steamed corn and collard greens with crispy bacon bits, you’ve got summer on a plate! Plus, it all delivers 313 mg of bone-strengthening calcium. If grilling, please note total time will vary. Cook pork to an internal temperature of at least 145°F.
Ingredients | Serves 4
tablespoon grapeseed or canola oil plus 2 teaspoons, divided
slices bacon, chopped
pound prechopped collard greens or kale (about 14 cups), tough stems removed
teaspoon salt, divided
teaspoon ground pepper, divided
medium ears corn, husked and cut in half
tablespoon honey
teaspoons ketchup
teaspoon garlic powder
teaspoon cider vinegar
teaspoon finely grated fresh ginger
boneless pork loin chops, 1-1½ inches thick (1-1¼ pounds)
teaspoon ground pepper, divided
medium ears corn, husked and cut in half
tablespoon honey
teaspoons ketchup
teaspoon garlic powder
teaspoon cider vinegar
teaspoon finely grated fresh ginger
boneless pork loin chops, 1-1½ inches thick (1-1¼ pounds)
Preparation
STEP 1
Position rack in upper third of oven; preheat broiler to high.
STEP 2
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.
STEP 3
Meanwhile, combine honey, ketchup, garlic powder, vinegar, and ginger in a small bowl. Add blackberries and coarsely mash, stirring to combine.
STEP 4
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.
STEP 5
Transfer the pan to the oven. Broil until an instant-read thermometer inserted in the center of a chop registers 145°F, 6 to 8 minutes. Serve the pork with the greens and corn.
Nutrition Per Serving
| Calories | 408 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Cholesterol | 66 mg |
| Calories | 408 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Cholesterol | 66 mg |
| Carbohydrates | 34 g |
| Fiber | 8 g |
| Total Sugars | 13 g |
| Added Sugars | 5 g |
| Protein | 31 g |
| Sodium | 517 mg |
| Potassium | 887 mg |
| Folate | 196 mcg |
| Carbohydrates | 34 g |
| Fiber | 8 g |
| Total Sugars | 13 g |
| Added Sugars | 5 g |
| Protein | 31 g |
| Sodium | 517 mg |
| Potassium | 887 mg |
| Folate | 196 mcg |
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