Spiced Pork Chops with Maple-Braised Greens

Total Time:
30 min
15 min
15 min

4 servings

  • 2 teaspoons sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Kosher salt and freshly ground pepper
  • 4 bone-in pork chops (1 inch thick; about 6 ounces each)
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, sliced
  • 1 5 -ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)
  • 1/4 cup pure maple syrup
  • 2 15 -ounce cans small white beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine.

  • Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

  • Photograph by Ryan Dausch

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