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About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Grits
2 pats Butter
8 ounces Greens
2 cloves Garlic
2 packets Honey
1/4 cup Apple Cider Vinegar
8 ounces Pork Chops
1 packet Grey Poupon Dijon Mustard
Per Serving
Calories 472
Total Fat 16 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 87 mg
Sodium 950 mg
Total Carbohydrates 47 g
Dietary Fiber 9 g
Sugar 7 g
Protein 33 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in grits. Stir continuously as the liquid returns to a simmer.
Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off heat, cover pot and let rest on the stove 10-15 minutes. Stir in 1 pat butter, and season to taste with kosher salt and freshly ground black pepper.
Prepare your mise en place: Remove stems from greens, and chop finely; cut or tear leaves into bite-size pieces. Peel and thinly slice garlic.
Place a deep pan over medium heat, and add 1 teaspoon cooking oil. Add greens stems, and cook, stirring, until they begin to turn translucent, 2-3 minutes. Add garlic, and cook, stirring, 1 minute more.
Add greens leaves and 2 1/2 cups water. Stir in 1 straw honey, half the vinegar and 1/4 teaspoon PeachDish Salt. When liquid comes to a boil, reduce heat to a low simmer and cover. Cook until greens are tender, 25-30 minutes. Taste and adjust seasoning as desired with PeachDish Salt.
While greens are simmering, 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 1 teaspoon cooking oil. When oil is shimmering, carefully add pork chops, sliding away from you to prevent splattering. Press chops flat, and cook until brown on bottom, 4-5 minutes.
Flip chops, and reduce heat to low. Add mustard, remaining vinegar, remaining 1 straw honey and 2 tablespoons water. Reduce heat to medium-low, and simmer until chops are cooked through, 1-2 minutes more. Remove chops from pan, and keep warm.
Simmer pan sauce until thick, 2-3 minutes. Return chops to glaze, add remaining 1 pat butter, and turn to melt butter and coat chops.
Serve chops with glaze, grits and braised greens. Braised greens are best served with their potlikker (cooking liquid). Enjoy!