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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

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Chicken: A Savor the South™ cookbook (UNC Press), a treatise containing essential information for the home cook, humorous anecdotes, and 53 wonderful recipes for both southern and international chicken dishes. Named a Georgia Grown Executive Chef for 2017, she 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.

METHOD

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Serve chops with potatoes and sautéed kale, and enjoy!