For the collard greens: Add the oil to a large skillet over medium heat. Cook the garlic, hot red pepper flakes and onions until softened. Add the chicken stock, maple syrup, cider vinegar and smoked ham hock to the onions and bring to a boil. Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Add the collard greens to the pot and season with salt and pepper. Stir together well. Reduce the heat to a simmer, cover and cook for 30 minutes.
For the pork chops: Preheat the oven to 400 degrees F. Heat the oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through.
For the chutney: In a large saucepan, heat the oil over medium heat; add the onions. Saute until translucent and beginning to brown, about 6 minutes, then add the apples. Add the vinegar, brown sugar, mustard and thyme. Stir well to combine and cook until the apples have softened, about 3 minutes. Add the butter and season with salt and pepper. Serve the chutney over the pork chops with the collard greens.
Recipe courtesy of Chef Lynn Crawford, 2009