Spicy pork loin with braised greens in maple syrup

Ingredients:

• 4 natural pork chops on the bone (2.5 cm thick; approximately 170 g each)
• 2 tsp sweet paprika
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 3 tbsp. l. olive oil
• 1 onion, thinly sliced
• 1 package (150g) dense leafy greens (such as kale, spinach, and/or collard greens; about 5 cups)
• 1/4 tbsp. maple syrup
• 2 x 425g cans of washed white beans
• 2 tbsp tomato paste
• 2 tablespoons apple cider vinegar

Preparation:

1. In a small bowl, combine paprika, cumin, coriander, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Sprinkle the pork chops with 1 tablespoon of the spice mixture and rub in; set the remaining spice mixture aside.
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; transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and herbs. Cook, stirring occasionally, until the onion begins to soften and the herbs begin to wilt, about 4 minutes. Sprinkle with the remaining spice mixture and toss to coat evenly.
4. Add 2 cups of water, maple syrup, beans, tomato paste, and vinegar to the skillet. Bring to a boil, then add the pork chops. Simmer until the pork is cooked through, 5-7 minutes; remove to a plate.
5. Increase the heat to medium-high and simmer until the greens are tender and the sauce has thickened, 3-4 minutes. Season with salt and pepper to taste. Serve with the pork.