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 650
Total Fat 33 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 1080 mg
Total Carbohydrates 27 g
Dietary Fiber 7 g
Sugar 3 g
Protein 61 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 Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

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 cynthiagraubart.com

Porter

Big pork chops deserve a big beer; we’ve never written a more true statement. Porters are big beers related to stouts, but with more roasted malt, porters bring a big toasty flavor profile in addition to the chocolate and coffee brought by darker malts. For this dish of pork, butter, and sage a big porter will be perfect.

Hi-Wire Strongman Coffee Milk Porter.

Tannat-Cabernet Sauvignon - Madiran, France

Madiran wines are done in a Mediterranean style that exhibits a roasted rosemary flavor that really resonates with the sage butter. The wine creates a great textural bridge with the pork, and has the structure to stand up to it as well.

Chateau Peyros, Madiran, France

METHOD

1
• Brush pork chops with a total 1 teaspoon olive oil. • Season with pork chop rub.
2
MISE EN PLACE • Heat oven to 425° F. • Separate kale stems from leaves. FInely chop stems. Cut or tear leaves into bite-size pieces. • Cut potatoes into bite-size pieces. • Pick and chop sage leaves.
3
• On a baking sheet, toss potatoes with 2 teaspoons olive oil and 1/4 teaspoon kosher salt. • Spread in a single layer. Roast in oven 15 minutes, rotating pan and stirring potatoes halfway through cooking.
4
While potatoes cook, in a bowl, whisk together 1 tablespoon olive oil, cider vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5
• Place a sauté pan over medium high heat. When pan is hot, add pork chops. Cook without disturbing until bottom is browned, about 4 minutes. • Flip chops. Cook without disturbing until other side is browned, about 3 minutes. • Remove pan from heat. Transfer chops to a plate.
6
• To pan, add red wine vinegar and sage. • When vinegar stops bubbling, stir in butter. Pour over chops.
7
• Return skillet to medium-high heat. Add kale stems. Cook, stirring, until stems 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. Drizzle kale with vinaigrette. Taste and adjust seasoning as desired with kosher salt and pepper.
8
Serve chops with potatoes and sautéed kale. Enjoy!

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