Skillet Pork Chops with Vinegar and Honey Collards

There is something undeniably nostalgic to me about cutting into a pork chop. When I was growing up, we ate boneless ones quickly fried in olive oil frequently, alongside baked potatoes slathered in salted butter and topped with sour cream. I’ve chosen bone-in pork rib chops for richer flavor, plus they have a tasty fat cap to gnaw on post meal. The chops are pan-seared to give them a good crust and set aside to rest while the collard greens are cooked down in the residual pork fat and quic