Brown sugar−brined pork chops with smoky collard greens

Instructions

1. To make pork: In small saucepan, combine 1 cup water, garlic, brown sugar, vinegar, and kosher salt. Place over high heat and bring to boil. Stir until sugar and salt dissolve, 1 to 2 minutes. Remove from heat and pour into shallow dish just large enough to hold pork chops in single layer. Cool 10 minutes, then stir in 1 cup ice water. Place pork chops in brine; if they are not completely submerged, add a little more cold water. Cover and refrigerate at least 6 hours or overnight.
2. Remove pork from brine; discard brine. Pat pork dry and sprinkle with sea salt and black pepper. Spray ridged grill pan with nonstick spray and place over high heat. On grill pan, place pork and cook until browned and instant-read thermometer inserted into center of pork registers 145°F, 5 to 6 minutes per side. Remove from pan and set aside to rest.
3. Meanwhile, to make collard greens: Spray large skillet with nonstick spray and place over medium-high heat. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add broth. Add collard greens, a few handfuls at a time, stirring, until all wilt and fit in skillet. Stir in paprika, salt, black pepper, and vinegar. Reduce heat and simmer, covered, until collards are very tender, about 5 minutes. Serve with pork.
4. Serving size: 1 pork chop and 3/4 cup collard greens