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About the Dish

  • Russet Potatoes

    Russet Potatoes

  • Pork Chops

    Pork Chops

  • Farm Eggs

    Farm Eggs

  • Bread Crumbs

    Bread Crumbs

  • Italian-Seasoned Flour

    Italian-Seasoned Flour

  • Butter


  • Half-and-Half


  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Braising Mix

    Braising Mix

  • Lemon



MISE EN PLACE • Peel potato. Cut into 1-inch cubes. • Discard any tough greens stems; thinly slice greens. • Cut lemon into wedges.
Place potato in a small saucepan, and cover with water. Add 1/4 teaspoon kosher salt. When water comes to a boil, reduce heat, and simmer until potatoes are tender but not falling apart, about 8 minutes.
• Season pork on all sides with a total 1/4 teaspoon kosher salt. • Place 1 pork chop in sandwich-size bag. Squeeze out air, and close tightly. Use a rolling pin or skillet to evenly pound chop to a cutlet 1/4-inch thick. It will nearly fill the bag. • Repeat with second pork chop.
• In a shallow bowl, whisk egg. Spread breadcrumbs in second bowl. • Dust chops all over with flour. Coat in egg and then breadcrumbs.
• Drain potato, and return to pan, off heat, to steam dry. • Beat vigorously with spoon to make chunky mash. Stir in 1 pat butter, half-and-half and mustard. Cover to keep warm.
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When hot, add greens. Cook, tossing, until wilted, 1 minute. • Stir greens into potatoes. Season to taste with kosher salt. Cover to keep warm.
• In a sauté pan over medium heat, warm 1 teaspoon cooking oil and remaining 1 pat butter. When foaming stops, add cutlets and cook until deep golden on bottom, 1 1/2 to 2 minutes. • Flip with tongs, and move them around the pan to absorb any butter. Cook until golden on second side, 1 1/2 to 2 minutes. Transfer to dinner plates.
Divide potatoes between dinner plates. Serve with lemon wedges, and enjoy!