Thanks Rachael Ray

Pork Chops with Cherry-Balsamic Sauce 

(for 2 people)

Pork chops with cherry balsamic sauce, green beans,
and baked leek and sweet potato gratin

Adapted from Rachael Ray's Magazine, March 2016 p. 87 Recipe


2 bone-in pork chops (8 oz. each)  (I used boneless)
2 tablespoons canola oil (I used olive oil)
salt
pepper
1 1/2 cups low-sodium chicken stock, divided
4 cloves garlic, thinly sliced
2 pounds collard greens, stemmed and chopped  (I used fresh green beans)
5 tablespoons butter (may not need so much butter)
1 large shallot, minced
1/2 cup red wine
1 teaspoon balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/4 cup cherry preserves (I used lingonberry preserves)

1. In a large skillet, heat the oil over medium-high. Pat chops dry, season with salt and pepper and cook until browned, 4 minutes per side. Transfer to a plate; pour off the drippings from skillet.
2. In the skillet, cook the collard greens (or green beans) with 1 cup stock and the garlic over medium until tender, 10 to 15 minutes. Season with salt & pepper; pour contents into a bowl.
3. In the skillet, melt 3 tbsp. butter over medium. Add the shallot and cook, stirring often, until tender, 3 minutes. Add 1/2 cup stock, the wine, vinegar, thyme and allspice. Cook over medium-high, 5 minutes. Add the preserves and simmer 5 minutes. Stir in the remaining 2 tbsp. butter; season.
4. Divide the collards (or green beans) and pork chops among plates and top the chops with the cherry sauce.  (I put the chops into the pan with the cherry sauce to heat up the chops then put on plate)