Preheat the oven to 400 degrees. Take the pork chops out of the fridge and bring to room temperature. Remove and discard the tough ribs from the collard greens and roughly chop the leaves. Halve, peel, and finely dice the shallots. Halve and core the pears. Slice one pear into 12 wedges; dice the other pear into 1/4-inch cubes.

Toss the pear wedges on one side of a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until soft and golden brown.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat dry the pork chops with a paper towel. Season the pork on all sides with salt, black pepper, and white pepper. Add the pork to the pan and cook, for 2-3 minutes per side, until browned. Place the pork onto the baking sheet in the oven for 4-8 minutes, or until cooked to desired doneness.

Heat a large drizzle of oil in the same pan over medium heat. Add the diced pear and shallot and cook, tossing, for 3-4 minutes, until softened. Add the collard greens to the pan and cook, tossing, for 3-4 minutes, until wilted. Season with salt and pepper. TIP: Now would be a good time to check on the pork! If it's ready, remove from the oven to rest.

Make the shallot cream sauce: Add the chicken stock concentrate and 1 cup water to the pan with the greens. Bring to a boil for 4-6 minutes, or until reduced by half. Remove the pan from the heat and stir in the sour cream. Season to taste with salt and pepper.

Finish and Plate: Plate the pork chops and roasted pears with the collard greens alongside. Drizzle the shallot cream sauce over the plate. Enjoy!