|2 servings||calories per servings 560||protein serving 31 g||carbs per serving 49 g||total fat per serving 26 g|
Good ol’ pastured pork chops are perked up with a golden-crispy crust and a squeeze of bright lemon. A side of Irish-style colcannon – buttery mashed potatoes with tender cooked greens – doubles the comfort level in this satisfying meal. Because the potatoes are spiked with spicy brown mustard, the taste profile may remind you of a summery potato salad.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Peel potato. Cut into 1-inch cubes.
• Discard any tough greens stems; thinly slice leaves.
• Cut lemon into wedges.
• In a saucepan, combine potato, 1/4 teaspoon kosher salt and enough water to cover. Place over high heat.
• When water boils, reduce heat. Simmer until potato is tender but not falling apart, about 10 minutes.
While potato cooks:
• Season pork chops on all sides with a total 1/4 teaspoon kosher salt.
• Place chops between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chops to 1/4-inch thickness.
• In a shallow bowl, whisk egg. Spread breadcrumbs in second bowl.
• Dust chops all over with flour.
• Dredge in egg, then breadcrumbs.
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil and 1 pat butter. When foaming stops, add chops. Cook without disturbing until deeply golden on bottom, 2-3 minutes.
• Flip chops. Move chops around to absorb any butter. Cook without disturbing until golden on other side and no longer pink, 2-3 minutes.
• Transfer pork chops to 2 dinner plates. Cover to keep warm. Reserve pan.
• Drain potato. Return to pan, off heat, to steam dry.
• Beat vigorously with spoon into a chunky mash.
• Fold in remaining 1 pat butter, half-and-half and mustard. Cover to keep warm.
• Return sauté pan to medium heat. Add 1 teaspoon cooking oil. When oil is hot, add greens. Cook, tossing, until wilted, 1 minute.
• Fold greens into potatoes. Season to taste with kosher salt.
• Divide potatoes between dinner plates.
• Serve with lemon, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...