Grilled Pork Chops and Greens with Red Pepper Sauce

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 large leek, halved lengthwise and crosswise

5 tablespoons extra-virgin olive oil

2 large jarred roasted red peppers

2 tablespoons raw almonds

1 lemon (1/2 juiced, 1/2 sliced into wedges)

1/2 teaspoon sugar

1/4 teaspoon smoked paprika

Kosher salt and freshly ground pepper

1 large bunch collard greens, stems removed and leaves cut into large pieces

4 bone-in pork chops (1/2 inch thick; about 6 ounces each)

2 tablespoons chopped fresh chives


  1. Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
  2. Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
  3. Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
  4. Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.

Cook’s Note

This dish is not fully keto, but it’s a great choice for a moderate keto diet — it’s low in carbs and sugar.

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