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
Miso Berkshire Pork Chops with Collard Greens
In a bowl, whisk to combine miso, mustard, and vinegar; whisk
until smooth. Set aside.
In a large heavy-bottomed pot, heat oil over high heat. Season
pork chops with salt and pepper. Place pork chops in pot and
sear until browned on both sides, about 2 minutes a side.
Remove pork chops to a plate and add collard greens and
water. Stir, making sure to scrape the browned pork bits off
the bottom. Reduce heat to medium-low, cover, and cook for
Equally cover browned pork chops with miso mixture. Place
pork chops on top of collard greens and cover. Cook for 8-10
minutes until pork chops are cooked through but tender,
145° F (internal temperature).
Serve and Enjoy!