About the Dish

  • Collard Greens

    Collard Greens

  • Honey


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • PeachDish Salt

    PeachDish Salt

  • Sweet Potato

    Sweet Potato

  • Pork Chops

    Pork Chops

  • Southern Links BBQ Burger & Sausage Seasoning

    Southern Links BBQ Burger & Sausage Seasoning

  • Bread Crumbs

    Bread Crumbs

  • H&F Buns

    H&F Buns


Prepare your mise en place: Remove stems from collards. Finely chop stems. Finely chop greens (keep separate). Peel and thinly slice garlic. Peel sweet potatoes; cut lengthwise into 1/2-inch wedges.
Place a deep pan over medium-high heat. Add 1/2 teaspoon cooking oil. Add the stems; cook, stirring, 2-3 minutes. Add garlic; cook 1 minute. Add collard leaves and 1 1/2 cups water. Add honey, sriracha, vinegar and 1/4 teaspoon PeachDish salt. Bring to a boil, then turn down to a low simmer. Cover and cook 25 minutes, or until greens are tender. Taste and adjust seasoning; set aside. While greens are simmering: In a mixing bowl, toss sweet potatoes with 1 teaspoon cooking oil and remaining 1/4 teaspoon PeachDish salt. Spread evenly on a heavy baking pan, place in oven and bake 15-18 minutes, or until lightly browned and tender.
While sweet potatoes cook: Season pork chops on all sides with Burger & Sausage Seasoning. Place a chop in an open resealable bag on a sturdy work surface (or between two pieces of plastic wrap). Pound the chop with a meat mallet or the bottom of a skillet until it is about half as thick and twice as large. Repeat with remaining chop.
Pour buttermilk in a bowl, and add chops to soak.
Spread panko on a plate. Use a fork to transfer the pounded chops, one at a time, into the bread crumbs. Turn over to fully coat, gently pressing chops into panko.
In a heavy skillet over medium heat, heat remaining cooking oil. When a piece of panko dropped in the oil sizzles, carefully place chops in pan. Cook 5 minutes, or until golden brown on the bottom. Turn and cook 3-4 minutes more, or until brown on the second side. Remove the chops to paper towels to drain.
To assemble sandwiches: cut buns in half, and toast if desired. Spread mustard on the lower portion of each bun, then top with a pork chop. Use a fork or slotted spoon to lift greens out of pan, leaving liquid behind. (Don’t toss the potlikker; it has great flavor. You could even use it as a dip for the sandwich). Place greens on top of chops; top each sandwich with upper portion of bun. Serve with sweet potato wedges. Enjoy!
Serve with sweet potato wedges. Enjoy!