Ingredients

• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Kosher salt and freshly ground pepper
• 4 bone-in pork chops (1 inch thick; about 6 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 onion, sliced
• 1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)
• 1/4 cup pure maple syrup
• 2 15-ounce cans small white beans, drained and rinsed
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar

Instructions

1. Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine.
3. Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.
4. Photograph by Ryan Dausch