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About the Dish

  • Pork Chops

    Pork Chops

  • Spice Blend

    Spice Blend

  • Kale


  • Lemon


  • Orange


  • Ciabatta Rolls

    Ciabatta Rolls

  • Mustard


  • Gruyere Cheese

    Gruyere Cheese

  • Doux South Angry Cukes

    Doux South Angry Cukes


• Place pork chops between sheets of plastic wrap. Use a heavy skillet (or meat mallet) to pound the chops until they're about 1/4 inch thick. • Season chops with Cuban spice.
MISE EN PLACE • Juice 1 orange. Peel and slice remaining orange. • Juice lemons. • Discard tough kale stems. Chop leaves. • Split ciabatta rolls.
In a bowl, toss together kale, half of lemon juice and 1/4 teaspoon kosher salt.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork chops. Cook until browned on bottom, 2-3 minutes. • Flip and cook until cooked through, 2-3 minutes more. Transfer chops to a plate.
• Add orange juice and remaining lemon juice. Cook, scraping the bottom of the pan, until juices become a glaze, 2-3 minutes. •Taste and adjust seasoning with kosher salt and pepper. • Return pork chops (and any resting juices) to the skillet. Flip to coat with glaze. • Remove from heat.
• Place a skillet over medium-high heat (or preheat a panini press). • Spread the bottom half of each ciabatta roll with mustard. Top with a pork chop, half of cheese and pickles. Close the top of the bread over filling.
• Place the sandwiches in the hot skillet. Set a heavy skillet on the sandwich, and press down for 30 seconds. • Cook, with skillet on top, until bread is crusty, 2-3 minutes.
• Flip sandwiches, and replace the skillet over the top. Press on the skillet for 30 seconds. • Cook, with skillet on top, until bread is golden and cheese has melted, 1-2 minutes.
• Add orange slices to kale salad. • Serve sandwiches with salad, and enjoy!