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About the Dish

  • Braising Mix

    Braising Mix

  • Garlic


  • Honey


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Russet Potatoes

    Russet Potatoes

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butter


  • Pork Chops

    Pork Chops

  • 5iveOaks Traditional Pepper Jelly

    5iveOaks Traditional Pepper Jelly


MISE EN PLACE • Peel potato, and cut into 1-inch dice. • Peel and mince garlic. • Remove any tough greens stems and chop finely. Cut or tear leaves into bite-sized pieces.
• Place a medium saucepan over medium heat. Add 1 teaspoon cooking oil. When hot, add greens stems. Cook, stirring, until they begin to soften, 2 - 3 minutes. • Add garlic, and cook 1 minute.
Stir in greens leaves, honey, half of vinegar, 1/4 teaspoon kosher salt and 2 1/2 cups water.
When water boils, reduce heat to low and cover. Cook until greens are tender, 25-30 minutes. Taste and adjust seasoning as desired.
• Meanwhile, place a medium saucepan over high heat. Add potato, half of garlic, bouillon cube, 1 teaspoon kosher salt and enough water to cover. Cover pan. • When water boils, reduce heat to medium-low. Cook until potatoes are fork tender, 12 - 14 minutes. • Reserve 1/2 cup cooking liquid. Drain potatoes.
Return potatoes to pan. Add butter, and mash well. Adjust consistency as desired with reserved cooking liquid. Season to taste with kosher salt and pepper.
• Season pork chops on all sides with a total 1/4 teaspoon kosher salt. • Place a skillet over medium-heat. Add 1 teaspoon cooking oil. When hot, add pork chops. Cook until brown on first side, 4-5 minutes.
• Flip chops, and decrease heat to low. • Stir in red pepper jelly and remaining vinegar. Cook 2 minutes, turning to coat chops.
• Divide chops, sauce and mashed potatoes between two plates. • Serve braised greens in bowls with potlikker, or drain and serve on each plate. Enjoy!