|2 servings||calories per servings 460||protein serving 30 g||carbs per serving 43 g||total fat per serving 18 g|
This take on the classic slow-cooker dish is ready in less than an hour and guaranteed to please. Hardy greens simmer to make a brothy potlikker, while juicy pork chops are seared and turned in a sorghum glaze. Nothing says “comfort” like creamy stone-ground grits, which round out this dinner in a satisfyingly Southern way.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||43 g|
|Dietary Fiber||6 g|
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
MISE EN PLACE
• Remove greens stems, and finely chop. Cut or tear leaves into bite-size pieces.
• Peel and thinly slice garlic.
• Place a deep sauté pan 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 garlic is fragrant, about 1 minute.
• Add greens leaves, 2 1/2 cups water, half of vinegar, 1 straw sorghum and 1/4 teaspoon PeachDish Salt.
• When liquid boils, reduce heat. Cover, and simmer until greens are tender, 25-30 minutes. Taste and adjust seasoning as desired with PeachDish Salt.
While greens are simmer:
• Season pork chops on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a 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 medium-low.
• Add mustard, remaining vinegar, remaining 1 straw sorghum and 2 tablespoons water. Simmer until chops are cooked through, 1-2 minutes.
• Remove chops from pan, and keep warm.
• Simmer pan sauce until it thickens into a glaze, 2-3 minutes.
• Return chops to glaze.
• Add 1 pat butter. Turn to melt butter and coat chops.
• Stir remaining 1 pat butter into grits. Adjust consistency as desired with a little hot water. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide grits between 2 plates.
• Serve with glazed chops and braised greens with potlikker (cooking liquid). 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...