Here’s what you’ll need:
3 tablespoons white miso
2 tablespoons Dijon mustard
1 1/2 tablespoons sherry vinegar
1 tablespoon canola or grapeseed oil
4 Berskshire bone-in (1-1/2 inch) pork chops
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
2 bunches collard greens, roughly chopped
1/2 cup water
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