|2 servings||calories per servings 490||protein serving 30 g||carbs per serving 52 g||total fat per serving 19 g|
A classic go-to of the Southern cuisine playbook, this meal is guaranteed to satisfy. Allow the greens to simmer and the potatoes to roast while you sear pork chops and glaze them in honey – all while the comforting aroma of a homemade supper fills the kitchen.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Heat oven to 425° F.
• Remove greens stems, and finely chop. Cut or tear leaves into bite-size pieces.
• Peel and thinly slice garlic.
• Cut potatoes into 1-inch pieces. Leave whole any that are smaller than 1 inch.
• Pick and chop thyme leaves.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add greens stems. Cook, stirring, until stems begin to turn translucent, 2-3 minutes.
• Add garlic. Cook, stirring, until fragrant, about 1 minute.
Stir in greens leaves, half of vinegar, 1 straw honey, 1/4 teaspoon PeachDish Salt and 2 cups water.
• When water boils, reduce heat, and cover. Simmer until greens are tender, about 25 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt.
While greens cook:
• On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of thyme and 1/4 teaspoon PeachDish Salt.
• Roast in oven 10 minutes.
• Stir potatoes. Roast until potatoes are tender and lightly browned, 6-8 minutes.
While potatoes roast:
• Season pork chops on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork chops. Press chops flat. Cook without disturbing until browned on bottom, 4-5 minutes.
• Flip chops. Reduce heat to low.
• Add mustard, remaining 1 tablespoon vinegar, remaining 1 straw honey, remaining thyme and 2 tablespoons water. Simmer until chops are opaque throughout, about 2 minutes.
• Transfer chops to a plate. Keep warm.
• Simmer pan sauce until it reduces to a glaze, 2-3 minutes.
• Return chops to pan. Add butter. When butter melts, turn to coat chops.
• Divide greens with some potlikker (cooking liquid) between 2 plates.
• Add pork chops, glaze and potatoes. 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...