Grilled Pork Chops and Greens with Red Pepper Sauce

(from castro15’s recipe box)

Categories: Meals


  • 1 large leek, halved lengthwise and crosswise
  • 5 tbsp olive oil
  • 2 large jarred roasted red peppers
  • 2 tbsp raw almonds
  • 1 lemon (1/2 juiced, 1/2 sliced into wedges)
  • 1/2 tsp sugar
  • 1/4 tsp smoked paprika
  • Kosher salt and black pepper
  • 1 large bunch collard greens, stems removed and leaves cut into large pieces
  • 4 bone-in pork chops
  • 2 tbsp chopped fresh chives


  1. Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tbsp olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes. Transfer the grilled leek to a blender along with the roasted red peppers, almonds, lemon juice, sugar, paprika, 1/2 tsp each salt and pepper and 2 tbsp 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 tbsp 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.

Email to a friend | Print this recipe | Back