|2 servings||calories per servings 473||protein serving 39 g||carbs per serving 20 g||total fat per serving 26 g|
Our ideal Summer plate is a simply prepared, to-quality piece of meat served with sides made from the season’s freshest produce. That being said, we’d like to introduce you to one of our favorite Summer dishes: Pan Seared Pork Porterhouse & Succotash. The pork porterhouse is quickly pan seared leaving it juicy and rosy, and the succotash is a combination of crisp green beans, herbs and sweet summer squash. This plate is how summer should taste.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||20 g|
|Dietary Fiber||4 g|
Please read through the entire recipe before beginning.
Season pork chops on all sides with a total 1 teaspoon PeachDish salt.
Prepare your mise en place: Trim roots from green onions, and thinly slice crosswise, keeps whites and greens separate. Remove the husk and silk from the corn. Place ear flat on cutting board, and use a large, sharp knife to run the blade down the outside edge of the ear to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Trim ends from squash, cut lengthwise into 1/2-inch slices, cut the slices into 1/2-inch strips, then cut strips into 1/2-inch cubes (“small dice”). Trim ends from green beans, and cut beans into 1-inch pieces. Pick and chop oregano.
Heat a skillet over medium-high heat, add cooking oil, then add pork chops. Sear 2-3 minutes on each side, to brown. Transfer to an oven-safe dish, and place in the preheated oven. Cook 8-12 minutes for rosy, juicy chops, or up to 18 minutes for well done. Remove from oven, and let rest 4-5 minutes before serving.
While chops cook in the oven, return the skillet to medium heat, and add green onion whites. Cook 1-2 minutes while stirring occasionally. Stir in corn, and cook 2 minutes more. Stir in squash, cook 2 minutes more. Stir in green beans and cook 2 minutes more.
Stir in green onion greens, chopped oregano, remaining 1 teaspoon PeachDish salt, and cooking wine. Stir in butter to melt. Taste and adjust seasoning as desired.
Serve chops with succotash, and enjoy!
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.Learn More...