This dish presents a lovely combination of a grilled pork chop, a stuffed tomato filled with what appears to be a wild rice mixture, and a side of collard greens, possibly with bits of bacon or nuts. Let’s dive into a recipe inspired by this image:
Grilled Pork Chops with Stuffed Tomato and Collard Greens
Ingredients:
2 thick-cut pork chops
2 large tomatoes, top cut off and hollowed out
1 cup wild rice blend
2 cups chicken or vegetable broth
2 cups collard greens, washed and chopped
2 tablespoons olive oil, plus extra for drizzling
2 cloves garlic, minced
1/4 cup chopped nuts (walnuts or pecans work well)
Salt and pepper to taste
Herbs (such as thyme or rosemary) for pork chop seasoning
Optional: crumbled bacon for collard greens
Instructions:
- Begin by cooking the wild rice blend. In a saucepan, bring the broth to a boil, then add the rice. Reduce to a simmer, cover, and cook according to package instructions until the rice is tender.
- Preheat your grill or grill pan for the pork chops. Season the pork chops with salt, pepper, and your choice of herbs. Grill over medium-high heat for about 7-8 minutes per side, or until the internal temperature reaches 145°F (63°C). Let them rest for a few minutes before serving.
- While the pork chops are grilling, prepare the stuffed tomatoes. Preheat your oven to 375°F (190°C). Mix the cooked wild rice with garlic, nuts, a drizzle of olive oil, salt, and pepper. Stuff the mixture into the hollowed-out tomatoes. Place the tomatoes in a baking dish and bake for 15-20 minutes, until the tomatoes are tender but still hold their shape.
- For the collard greens, heat olive oil in a pan over medium heat. Add the garlic and cook until fragrant. Add the collard greens, season with salt and pepper, and sauté until they wilt down. If using, add the crumbled bacon or nuts for extra flavor and texture.
- Serve the pork chop with a stuffed tomato on the side and a helping of collard greens.