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About the Dish

8 ounces New Potatoes
1 pound Porterhouse Bone-in Pork Chop
6 ounces Kale
1 tablespoon Apple Cider Vinegar
2 sprigs Sage
1/4 cup Red Wine Vinegar
2 pats Butter
1 tablespoon Spice Blend
Per Serving
Calories 740
Total Fat 44 g
Saturated Fat 16 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 1120 mg
Total Carbohydrates 27 g
Dietary Fiber 5 g
Sugar 1 g
Protein 56 g
Cynthia Graubart

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit


Heat oven to 425 degrees. Prepare your mise en place: Separate kale stems from leaves, and chop them finely; cut or tear leaves into bite-size pieces. Cut potatoes into bite-size pieces. Pick and chop sage leaves.
In a mixing bowl, combine potatoes with 2 teaspoons olive oil and 1/4 teaspoon kosher salt. Spread potatoes evenly in a baking pan. Place pan in lower third of the oven. Roast 15 minutes, rotating pan and stirring potatoes halfway through cooking.
While potatoes cook, brush pork chops with a total 1 teaspoon olive oil. Divide spice rub between chops, and rub into meat on both sides. Let rest 15 minutes.
Make vinaigrette for slaw: In a mixing bowl, whisk together cider vinegar and 1 tablespoon olive oil until combined. Add 1/4 teaspoon kosher salt and a few grinds of black pepper. Whisk and set aside.
Heat a skillet over medium high heat. When hot, add pork chops, and cook on first side 4 minutes. Turn chops to other side, and cook 3 minutes more. Remove skillet to cool burner, and transfer chops to a plate. Add red wine vinegar to skillet, then sage. The mixture will steam and bubble. Add butter, and stir to combine. Pour over chops.
Return skillet to medium-high heat. Add kale stems, and cook while stirring until they begin to become translucent, 2-3 minutes. Add leaves and 1 tablespoon water. Cook, stirring, until leaves begin to wilt, 2-3 minutes. Remove skillet from heat, and drizzle kale with vinaigrette. Taste and adjust seasoning with salt and pepper.
Serve chops with potatoes and sautéed kale, and enjoy!