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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 470
Total Fat 18 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 70 mg
Sodium 960 mg
Total Carbohydrates 29 g
Dietary Fiber 5 g
Sugar 8 g
Protein 31 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 surprisingly, 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. The 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.

Suggestion: Hi-Wire’s Bed of Nails Brown Ale

Pinot Noir – New Zealand

Pork chops and Pinot Noir are one of my favorite pairings – it really solidifies that red wine and white meat are the perfect pairing. Instead of choosing something brooding and full of complexity, save yourself a couple bucks and go with something young, punchy and fruity. This is a no-nonsense dish that calls for something smashable and refreshing.

Pairing – Black Cottage Pinot Noir - Marlborough, NZ


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 until creamy and tender, 15-20 minutes. Stir along bottom every 5 minutes or so to prevent scorching. Turn off heat, cover pot and let rest on the stove 10-15 minutes.
MISE EN PLACE While grits are cooking, remove stems from greens, and chop finely; cut or tear leaves into bite-size pieces. Peel and thinly slice garlic.
Place a deep sauté 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 sorghum, half of 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 sorghum 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 1 pat butter, and turn to melt butter and coat chops.
To grits, stir in remaining 1 pat butter, and season to taste with kosher salt and freshly ground black pepper. Divide grits between 2 plates, and serve with glazed chops and braised greens. Braised greens are best served with their potlikker (cooking liquid). Enjoy!