Prep. Cut the thick-cut bacon into 2-inch strips into a hot skillet with a tablespoon of vegetable oil. Crisp the thick-cut bacon, then using a slotted spoon, transfer the bacon to a bowl lined with a paper towel to remove any excess grease. Set aside.
Remove the lid from the Instant Pot and select the Saute setting.
When the pot is hot, add two tablespoons of extra virgin olive oil.
When the oil is hot, add the onions, celery, and carrots. Stir the mixture until the onions begin to soften, after 4-5 minutes.
Add the minced garlic, chopped collard greens, and okra, place the lid on the Instant Pot, and allow the collard greens to wilt for 10-minutes.
Remove the lid and add the chicken stock and seasonings. Stir the mixture thoroughly; when the mixture begins to come to a boil, switch the setting to Warm.
Stir in the heavy cream, then add two cans of drained black-eyed peas. Allow the soup to steep for 15-minutes.
Ladle the soup into serving bowls and add a grilled pork chop to each bowl.
Serve this dish with homemade cornbread slathered with creamy sweet cream butter.