About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
8 ounces Greens
2 cloves Garlic
2 teaspoons Sorghum Syrup
1/4 cup Apple Cider Vinegar
8 ounces Pork Chops
1 packet Grey Poupon Dijon Mustard
2 pats Butter
Per Serving
Calories 460
Total Fat 18 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 970 mg
Total Carbohydrates 43 g
Dietary Fiber 6 g
Sugar 8 g
Protein 30 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Brown Ale

Brown ales derive their name from the color of the malt used to brew them (not a surprise that darker malts produce darker beers). Hi-Wire's Bed of Nails Brown Ale brings toffee, fig and plums together with just a touch of bitterness. This beer is drier than most brown ales. The sorghum glaze on this porkchop will be complemented by the toffee and fig flavors in Bed of Nails. If you can't find Bed of Nails look for a sweeter brown ale as a substitute.

Hi-Wire Bed of Nails, Asheville, North Carolina

Gewurztraminer - Alsace, France

The sorghum glaze provides a hint of sweetness and will work well with the floral, honeyed richness of Gewurztraminer. Pork is an extremely adaptable meat that acts as a canvas for various styles of wine; it also takes in the naturally inherent spices of the wine quite well.

Hugel Gewurztraminer, Alsace, France

METHOD

1
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
2
MISE EN PLACE • Remove greens stems, and finely chop. Cut or tear leaves into bite-size pieces. • Peel and thinly slice garlic.
3
• Place a deep sauté pan 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 garlic is fragrant, about 1 minute.
4
• Add greens leaves, 2 1/2 cups water, half of vinegar, 1 straw sorghum and 1/4 teaspoon PeachDish Salt. • When liquid boils, reduce heat. Cover, and simmer until greens are tender, 25-30 minutes. Taste and adjust seasoning as desired with PeachDish Salt.
5
While greens are simmer: • Season pork chops on all sides with a total 1/4 teaspoon PeachDish Salt. • Place a 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.
6
• Flip chops. Reduce heat to medium-low. • Add mustard, remaining vinegar, remaining 1 straw sorghum and 2 tablespoons water. Simmer until chops are cooked through, 1-2 minutes. • Remove chops from pan, and keep warm.
7
• Simmer pan sauce until it thickens into a glaze, 2-3 minutes. • Return chops to glaze. • Add 1 pat butter. Turn to melt butter and coat chops.
8
• Stir remaining 1 pat butter into grits. Adjust consistency as desired with a little hot water. Taste and adjust seasoning as desired with kosher salt and black pepper. • Divide grits between 2 plates. • Serve with glazed chops and braised greens with potlikker (cooking liquid). Enjoy!
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