Pork Chops with Collard Greens

I have been trying to eliminate as many "bad carbs" from my diet as I can. See, I tend to gain weight in my belly and I know that there is a link between simple sugars and belly weight gain. So, I have vowed to drastically reduce my consumption of those things. Last night, I made a virtually carb-free and pretty tasty dish involving collard greens and pork chops.

Sauteed Collard Greens with Pork Chops
(Serves 3 with some extra greens)

2 large bunches Collard Greens
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp olive oil, separated
2 tbsp butter
1-2 tbsp Sherry vinegar, or any vinegar you like. Should be robust in flavor.
3 center-cut, bone-in pork chops
Salt and Pepper
Creole Seasoning

Wash and dry the collard greens. Cut out the stems and chop into 1-2 inch pieces. Roll the collard green leaves and slice to make strips.

Heat a large, deep skillet or pot on medium heat. Add 1 tbsp olive oil and all of the butter in the pan. When the foam subsides, add the garlic and onions and salt and pepper to taste. Give a stir, and then cook, covered, for at least 10 minutes, stirring occasionally. Add the chopped stems and cook for another 10 minutes, until tender. Add the collard greens in bunches, adding more as the previous greens wilt, and stir throughout. Add a bit more salt and pepper if desired, along with the vinegar, cover and cook for at least 15 minutes, stirring occasionally.

While the greens are cooking, season the pork chops with creole seasoning and pepper on both sides. Add the remaining olive oil to a large, non-stick skillet and heat to medium-high. When the skillet is hot, add the pork chops (you may have to cook them in batches if your skillet is too small). Cook for about 2 minutes on each side to get a nice sear. Lower the hear to medium and cook for another 3-5 minutes on each side until the chops are cooked through.

Serve pork chops on top of a bed of collard greens.