About the Dish

Per Serving
Calories 610
Total Fat 16 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 1170 mg
Total Carbohydrates 77 g
Dietary Fiber 6 g
Sugar 10 g
Protein 38 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
MISE EN PLACE • Heat oven to 275° F. • Discard kale stems; tear leaves into bite-size pieces. • Peel and mince garlic. • Peel, halve and thinly slice shallot. • Split baguette.
2
• Grease or line a baking pan. • In a bowl toss kale with garlic, 1 tablespoon cooking oil and 1/4 teaspoon Hot Steve salt. • Spread in a single layer on 1 or 2 baking sheets, leaving space between leaves.
3
• Bake in oven 10 minutes. • Rotate pans. Bake until kale has crisped and is very lightly browned at the edges, 10-15 minutes. • Remove from oven, and allow to cool on the baking sheets.
4
While kale bakes: • Place pork chops between sheets of plastic wrap. Use a heavy skillet (or meat mallet) to pound the chops to 1/4-inch thickness. • Season chops with half of saucinade and 1/4 teaspoon Hot Steve salt. Let marinate 10 minutes.
5
• Warm baguettes as desired. (We recommend 3-5 minutes in a 275° F oven.) • 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 pork is no longer pink, 2-3 minutes. • Transfer chops to a plate.
6
• Return skillet to medium-low heat. Add shallot, vinegar and sugar. Cook, scraping the bottom of the pan, until shallot begins to become tender, 2-3 minutes. •Taste and adjust seasoning as desired with Hot Steve salt.
7
• Spread 1 packet mustard on each baguette. • Cut pork chops crosswise at an angle to fit baguettes. • Add to sandwich and top with shallot and remaining saucinade (as desired). • Serve sandwiches with kale chips, and enjoy!

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