Steaming corn right on top of the collards saves time and dirties fewer pots in this easy dinner recipe. Skip bottled sauce and mash blackberries with some pantry staples to yield a finger-licking-good barbecue sauce for the juicy pork chops.

To make it even faster, grab a bag of pre-chopped collards from the produce section.

Blackberry Barbecue Pork Chops with Collards and Corn

1 tbsp. plus 2 tsp. grapeseed or canola oil, divided

2 slices bacon, chopped

1 lb. pre-chopped collard greens or kale, tough stems removed

½ tsp. salt, divided

½ tsp. ground pepper, divided

4 medium ears corn, husked and cut in half

1 tbsp. honey

2 tsp. ketchup

1 tsp. garlic powder

1 tsp. cider vinegar

1 tsp. finely grated fresh ginger

⅔ cup fresh blackberries

4 boneless pork loin chops, 1 to 1½ inches thick

Position rack in upper third of oven; preheat broiler to high.

Heat 1 tablespoon oil and bacon in a large pot over medium-high heat; cook, stirring often, until the bacon starts to brown, 1 to 2 minutes. Reduce heat to medium. Stir in collard greens (or kale) and ¼ teaspoon each salt and pepper. Cover and cook for 5 minutes. Stir the greens and place corn on top of them. Cover and cook until the corn is tender-crisp, about 5 minutes more. Set aside, covered.

Meanwhile, combine honey, ketchup, garlic powder, vinegar and ginger in a small bowl. Add blackberries and coarsely mash, stirring to combine.

Heat the remaining 2 teaspoons oil in a medium skillet over medium-high heat until hot but not smoking. Season pork chops with the remaining ¼ teaspoon each salt and pepper. Cook until browned on the bottom, 2 to 3 minutes. Turn the chops and top with the sauce.

Transfer the pan to the oven. Broil until an instant-read thermometer inserted in the center of a chop registers 145 degrees, 6 to 8 minutes. Serve the pork with the greens and corn.

Makes four servings.