Pork chops, collard greens, and sweet potatoes—could there be a more delicious suppertime combination? We don’t think so.
Pork Chops with Sweet Potato and Greens Hash
Makes 4 Servings
- 5 cups ¾-inch-cubed peeled sweet potato
- 2 cups water
- 4 slices thick-cut bacon, chopped
- 4 (¾-inch-thick) pork rib chops
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 cups chopped onion
- 2 cups chopped fresh collard greens
- ½ teaspoon smoked paprika
- Hot sauce, to serve
- In a 12-inch cast-iron skillet, bring potato and 2 cups water to a boil over medium-high heat. Reduce heat; simmer until tender, about 8 minutes. Drain. Wipe skillet dry.
- In same skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Sprinkle pork chops with 1 teaspoon salt and ½ teaspoon pepper. Add pork to skillet; cook until an instant-read thermometer inserted in thickest portion registers 145°, about 4 minutes per side. Remove from skillet; loosely cover and keep warm.
- Add potato and onion to skillet; cook, stirring occasionally, until browned, about 4 minutes. Add bacon, greens, paprika, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper; cook until greens are wilted, about 3 minutes. Serve with pork chops and hot sauce.