Apple Butter Pork Chops

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  0.3 cup Brown sugar
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Ground
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  0.5 tsp ½ tsp salt ($0.01)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.02)
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  0.1 tsp Cloves, Ground
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  0.3 tsp Cinnamon, Ground
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  0.3 tsp Thyme, Dried
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  4 Pork Chops, Bone-In(908g)
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  2 tbsp Vegetable oil
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  1 Apple, Granny Smith(167g)
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  1 Ginger, Fresh Root(85g)
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  2 Garlic(6g)
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  1 Yellow Onion(55g)
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  1 cup Collard Greens
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  0.5 cup Apple Butter, Jarred
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  1 cup Low Sodium Chicken Broth

Instructions

1. 1Combine the brown sugar, cayenne pepper, garlic powder, paprika, ground cloves, cinnamon, and dried thyme in a small bowl to create the spice rub.
2. 2Rub the pork chops evenly with the spice mixture and let them sit at room temperature for 20–30 minutes. Reserve any extra rub.
3. 3While the pork chops rest, peel and slice the Granny Smith apple, peel and grate the fresh ginger, mince the fresh garlic, and julienne the onion.
4. 4Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then add the pork chops and cook 5–6 minutes per side until the internal temperature reaches 145°F. Remove the pork chops and set aside, covered.
5. 5Add the onion to the hot skillet and cook over medium-high heat for 4 minutes, stirring often and scraping up any browned bits from the bottom.
6. 6Add the apple, garlic, ginger, and collard greens to the skillet and cook for 5 minutes over medium-high heat, stirring constantly, until the apples begin to soften.
7. 7Stir in the apple butter, reserved spice rub, and chicken broth, then simmer over medium heat for 8 minutes until the sauce slightly reduces and deepens in flavor.
8. 8Return the pork chops to the skillet, spoon the sauce over each chop, and divide evenly into 4 airtight containers while hot. Store in the refrigerator for up to 4 days.