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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • New Potatoes

    New Potatoes

  • Thyme

    Thyme

  • Greens

    Greens

  • Garlic

    Garlic

  • Pork Chops

    Pork Chops

  • Honey

    Honey

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Butter

    Butter

METHOD

1
Rinse and dry fresh herbs and vegetables. Heat oven to 425F.
2
Prepare your mise en place: Prepare your mise en place: Cut potatoes into 1-inch pieces, leaving whole any that are smaller than 1 inch in diameter. Pick and chop thyme leaves, reserving stems. Remove stem from greens, and chop them finely, cut or tear leaves into bite-size pieces. Peel and thinly slice the garlic.
3
Place a deep pan over low/medium heat, add 1 teaspoon cooking oil. Add greens stems, cook while stirring for 2-3 minutes, then add garlic, and cook for 1 minute more.
4
Add greens, and about 2 1/2 cups of water. Season with 1/4 teaspoon PeachDish salt, 1 teaspoon honey, and 1 teaspoon cider vinegar.
5
Bring to a boil, then reduce heat to LOW; simmer, and cover. Cook greens till tender, 30-40 minutes. Once tender; taste, and adjust seasoning if desired.
6
While greens are cooking, cook your potatoes: place potatoes on a heavy baking pan. Drizzle with 1 tablespoon olive oil, and sprinkle with half the chopped thyme. Season with 1/4 teaspoon PeachDish Salt. Place pan in oven, and roast 10 minutes. Remove pan from oven, give potatoes a stir, and return to oven to roast until fully tender and lightly browned, 6-8 minutes more.
7
While potatoes are roasting, cook pork chops: Season chops on all sides with 1/4 teaspoon PeachDish Salt. Place a large skillet over medium-high heat, and add remaining teaspoon cooking oil. Once oil is hot, add pork chops carefully. Press flat and cook until brown on first side, about 4-5 minutes.
8
Flip chops, and reduce heat to low. Add remaining vinegar, 1 stick honey, Dijon mustard, remaining chopped thyme, and 2 tablespoons water to pork chop pan. Reduce heat to medium-low, and simmer until chops are cooked through, 1-2 minutes more. Once chops have fully cooked, remove chops from pan, and keep warm.
9
Continue to simmer glaze until thick, 2-3 minutes. Return chops to glaze, add butter, and turn to melt butter and coat chops.
10
Serve chops with glaze, roasted potatoes, and braised greens. Braised greens are best served with their potlikker (cooking liquid) Serve & Enjoy!