GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE

Name: GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 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 (½ juiced, ½ sliced into wedges) ½ teaspoon sugar ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper 1 large bunch collard greens, stems removed and leaves cut into large pi; 2 large jarred roasted red peppers 2 tablespoons raw almonds 1 lemon (½ juiced, ½ sliced into wedges) ½ teaspoon sugar ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper 1 large bunch collard greens, stems removed and leaves cut into large pi; 2 large jarred roasted red peppers 2 tablespoons raw almonds 1 lemon (½ juiced, ½ sliced into wedges) ½ teaspoon sugar ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper 1 large bunch collard greens, stems removed and leaves cut into large pi

4 steps

Prep:40minCook:40min

Food Network Magazine

Updated at: Thu, 17 Aug 2023 12:08:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories365 kcal (18%)

Total Fat26.9 g (38%)

Carbs26.6 g (10%)

Sugars8.1 g (9%)

Protein9.1 g (18%)

Sodium606.9 mg (30%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

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, ½ teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.

Step 2

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.

Step 3

3. Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side

Step 4

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.