Remove from water, pat cob dry, and with a knife, remove the kernels and set aside. Tear the leaves of the thick stems of the collard greens and discard the stems. Chop the collard leaves into 1-inch pieces. Roughly chop the parsley and the garlic. Chop the green pepper, yellow onion, and tomato in to a medium dice. Small dice the red chili. (Remove the red chili if you don’t like your dish to have a small kick). Boil a pot of salted water and cook the corn cob for 10 minutes.

Using the same pot you boiled the corn in, bring 4 cups of water and ½ Tsp. salt to a boil. Drop in the collard greens and let cook for 3-5 minutes or until collards are bright green and fork-tender. Drain greens from the pot and cool with cold running water to stop the cooking process.

Season each side of the pork chops with salt and pepper. Heat a large sauté pan over medium-high heat. Cook each side for 6-7 minutes or until golden brown and chop is firm to the touch. Cut in to the center of one chop to ensure doneness.

Heat a large sauté pan over medium heat. Add 2 Tbsp. butter to the pan. When pan and oil are hot, add the onion, peppers, and garlic. Sauté for 2-3 minutes or until translucent. When translucent, add the collard greens, corn kernels, tomato, beans, and red wine vinegar. Cook for another 2-3 minutes or until all the vegetables are hot and fork-tender. Season with salt and pepper to taste.

Compose a mound of southern sauté in the middle of the plate. Top the sauté with a perfectly cooked pork chop. Garnish with chopped parsley and some fresh cracked pepper. A little Louisiana hot sauce will also complement this dish perfectly.