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About the Dish

6 ounces Rhubarb
3 ounces Pullman Bread
1/4 cup Peachdish Spiced Brown Sugar
1 sprig Rosemary
1 pound Porterhouse Bone-in Pork Chop
1 pat Butter
4 ounces Broccolini
Per Serving
Calories 660
Total Fat 29 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 160 mg
Sodium 1060 mg
Total Carbohydrates 44 g
Dietary Fiber 4 g
Sugar 18 g
Protein 55 g
Sheri Castle

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit


MISE EN PLACE • Heat oven to 350° F. • Cut rhubarb into bite-size pieces. • Cut bread into 3/4-inch cubes. • Pick and finely chop rosemary leaves; measure 1/2 teaspoon (reserve any extra for another use). • Discard tough broccolini stems. Separate florets from tender stems. Halve any thick stems lengthwise.
In a bowl, toss together rhubarb, bread, sugar, measured rosemary, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
Season pork chops on all sides with a total 1/4 teaspoon kosher salt and 1/8 teaspoon ground pepper.
• Place a large, ovenproof skillet over medium-high heat. Add butter and 1 teaspoon cooking oil. When oil is hot, add pork chops. Cook without disturbing until browned on bottom, about 3 minutes. • Flip chops. Cook without disturbing until browned on bottom, 2-3 minutes.
• Spoon rhubarb mixture around chops.
• Cover skillet, and transfer to oven. Bake 15 minutes.
While chops cook: • On a baking sheet, toss broccolini with 1/2 teaspoon cooking oil and 1/4 teaspoon kosher salt. • Spread in a single layer. • When chops have cooked 15 minutes, add broccolini pan to oven. Cook until broccolini is lightly browned and pork juices run clear, about 8 minutes (this will yield a juicy chop with a slightly rosy center).
• Let the chops rest 5 minutes. • Divide chops, rhubarb dressing and broccolini between 2 plates. Enjoy!