|2 servings||calories per servings 631||protein serving 35 g||carbs per serving 85 g||total fat per serving 16 g|
Inspired by --- at Southern Foodways Alliance conference. A Pounded and breaded delicious heritage breed pork chop from pigs raised in (either eastern Carolina or Riverview Farms), and topping with sweet spicy collards all on a tender sesame seed bun with sweet potato wedges.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||9 g|
Prepare your mise en place: Remove stems from collards. Finely chop stems. Finely chop greens (keep separate). Peel and thinly slice garlic. Peel sweet potatoes; cut lengthwise into 1/2-inch wedges.
Place a deep pan over medium-high heat. Add 1/2 teaspoon cooking oil. Add the stems; cook, stirring, 2-3 minutes. Add garlic; cook 1 minute. Add collard leaves and 1 1/2 cups water. Add honey, sriracha, vinegar and 1/4 teaspoon PeachDish salt. Bring to a boil, then turn down to a low simmer. Cover and cook 25 minutes, or until greens are tender. Taste and adjust seasoning; set aside. While greens are simmering: In a mixing bowl, toss sweet potatoes with 1 teaspoon cooking oil and remaining 1/4 teaspoon PeachDish salt. Spread evenly on a heavy baking pan, place in oven and bake 15-18 minutes, or until lightly browned and tender.
While sweet potatoes cook: Season pork chops on all sides with Burger & Sausage Seasoning. Place a chop in an open resealable bag on a sturdy work surface (or between two pieces of plastic wrap). Pound the chop with a meat mallet or the bottom of a skillet until it is about half as thick and twice as large. Repeat with remaining chop.
Pour buttermilk in a bowl, and add chops to soak.
Spread panko on a plate. Use a fork to transfer the pounded chops, one at a time, into the bread crumbs. Turn over to fully coat, gently pressing chops into panko.
In a heavy skillet over medium heat, heat remaining cooking oil. When a piece of panko dropped in the oil sizzles, carefully place chops in pan. Cook 5 minutes, or until golden brown on the bottom. Turn and cook 3-4 minutes more, or until brown on the second side. Remove the chops to paper towels to drain.
To assemble sandwiches: cut buns in half, and toast if desired. Spread mustard on the lower portion of each bun, then top with a pork chop. Use a fork or slotted spoon to lift greens out of pan, leaving liquid behind. (Don’t toss the potlikker; it has great flavor. You could even use it as a dip for the sandwich). Place greens on top of chops; top each sandwich with upper portion of bun. Serve with sweet potato wedges. Enjoy!
Serve with sweet potato wedges. 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...