Bone-In Pork Chops

Toss the pear wedges on one side of a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until soft and golden brown.

Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the pork chops with a paper towel. Season the pork on all sides with salt, black pepper, and white pepper. Add the pork to the pan and cook, for 2-3 minutes per side, until browned. Place the pork onto the baking sheet in the oven for 4-8 minutes, or until cooked to desired doneness.

Heat a drizzle of oil in the same pan over medium heat. Add the diced pear and shallot and cook, tossing, for 2-3 minutes, until softened. Add the collard greens to the pan and cook, tossing, for 2-3 minutes, until wilted. Season with salt and pepper. TIP: Now would be a good time to check on the pork! If it's ready, remove from the oven to rest.

Add the chicken stock concentrate and ½ cup water to the pan with the greens. Bring to a boil for 3-4 minutes, or until reduced by half. Remove the pan from the heat and stir in the sour cream. Season to taste with salt and pepper.