About the Dish

1 large Russet Potatoes
8 ounces Pork Chops
1 Farm Eggs
1/4 cup Bread Crumbs
2 tablespoons Italian-Seasoned Flour
2 pats Butter
2 tablespoons Half-and-Half
2 packets Gulden's Spicy Brown Mustard
1 ounce Braising Mix
1 Lemon
Per Serving
Calories 540
Total Fat 24 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 860 mg
Total Carbohydrates 49 g
Dietary Fiber 4 g
Sugar 3 g
Protein 31 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Sweet Cider

Bull City created Sweet Carolina as a sweeter cider contrast to the drier ciders they are famous for. Sweet Carolina starts with Off Main as the base, with added honey from North Carolina's Vintage Bee prior to fermentation. The result is a sweeter cider, that’s not too sweet. Pan-fried pork chops are a dish made for a sweeter cider - Sweet Carolina is the perfect pairing for pork and to tame spiciness mustard and kale with sweetness.

Cremant de Bourgogne, Burgundy, France

While most people associate Burgundy with Pinot Noir and Chardonnay, they have another specialty that is off-the-beaten-path - sparkling Burgundy made in the Champagne style. They are clean and crisp, laced with taut acidity and hints of nuts and toast. It cuts through the richness of the fried pork and mashed potatoes, and strikes a chord with the squeeze of lemon.


MISE EN PLACE • Peel potato. Cut into 1-inch cubes. • Discard any tough greens stems; thinly slice leaves. • Cut lemon into wedges.
• In a saucepan, combine potato, 1/4 teaspoon kosher salt and enough water to cover. Place over high heat. • When water boils, reduce heat. Simmer until potato is tender but not falling apart, about 10 minutes.
While potato cooks: • Season pork chops on all sides with a total 1/4 teaspoon kosher salt. • Place chops between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chops to 1/4-inch thickness.
• In a shallow bowl, whisk egg. Spread breadcrumbs in second bowl. • Dust chops all over with flour. • Dredge in egg, then breadcrumbs.
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil and 1 pat butter. When foaming stops, add chops. Cook without disturbing until deeply golden on bottom, 2-3 minutes. • Flip chops. Move chops around to absorb any butter. Cook without disturbing until golden on other side and no longer pink, 2-3 minutes. • Transfer pork chops to 2 dinner plates. Cover to keep warm. Reserve pan.
• Drain potato. Return to pan, off heat, to steam dry. • Beat vigorously with spoon into a chunky mash. • Fold in remaining 1 pat butter, half-and-half and mustard. Cover to keep warm.
• Return sauté pan to medium heat. Add 1 teaspoon cooking oil. When oil is hot, add greens. Cook, tossing, until wilted, 1 minute. • Fold greens into potatoes. Season to taste with kosher salt.
• Divide potatoes between dinner plates. • Serve with lemon, and enjoy!