About the Dish

  • Greens

    Greens

  • Garlic

    Garlic

  • Honey

    Honey

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • PeachDish Salt

    PeachDish Salt

  • New Potatoes

    New Potatoes

  • Thyme

    Thyme

  • Pork Chops

    Pork Chops

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Butter

    Butter

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Remove greens stems, and finely chop. Cut or tear leaves into bite-size pieces. • Peel and thinly slice garlic. • Cut potatoes into 1-inch pieces. Leave whole any that are smaller than 1 inch. • Pick and chop thyme leaves.
2
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add greens stems. Cook, stirring, until stems begin to turn translucent, 2-3 minutes. • Add garlic. Cook, stirring, until fragrant, about 1 minute.
3
Stir in greens leaves, half of vinegar, 1 straw honey, 1/4 teaspoon PeachDish Salt and 2 cups water.
4
• When water boils, reduce heat, and cover. Simmer until greens are tender, about 25 minutes. • Taste and adjust seasoning as desired with PeachDish Salt.
5
While greens cook: • On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of thyme and 1/4 teaspoon PeachDish Salt. • Roast in oven 10 minutes. • Stir potatoes. Roast until potatoes are tender and lightly browned, 6-8 minutes.
6
While potatoes roast: • Season pork chops on all sides with a total 1/4 teaspoon PeachDish Salt. • Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork chops. Press chops flat. Cook without disturbing until browned on bottom, 4-5 minutes.
7
• Flip chops. Reduce heat to low. • Add mustard, remaining 1 tablespoon vinegar, remaining 1 straw honey, remaining thyme and 2 tablespoons water. Simmer until chops are opaque throughout, about 2 minutes. • Transfer chops to a plate. Keep warm.
8
• Simmer pan sauce until it reduces to a glaze, 2-3 minutes. • Return chops to pan. Add butter. When butter melts, turn to coat chops.
9
• Divide greens with some potlikker (cooking liquid) between 2 plates. • Add pork chops, glaze and potatoes. Enjoy!
10

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER