|2 servings||calories per servings 680||protein serving 36 g||carbs per serving 58 g||total fat per serving 34 g|
The fried pork chop is an essential in any soul food restaurant, and it’s worth its weight in collards. This recipe comes from Sean Brock, executive chef at Husk in Charleston, S.C. The chops, pounded thin and dredged in cornmeal before pan-frying, are served alongside chunky, buttery mashed potatoes laced with tangy goat cheese and topped with a bright relish of pickled green tomatoes. The combination of the creamy potatoes and pickled relish is reminiscent of summery potato salad.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||7 g|
• In a saucepan, combine potatoes, 1 tablespoon kosher salt and enough water to cover. Place over medium-high heat.
• When water simmers, reduce heat to medium-low. Simmer until potatoes are fork-tender, about 20 minutes. Do not let water boil.
• Heat oven to 200° F.
• Place pork between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chops to 1/8-inch thickness.
• Place chops in a shallow bowl. Cover with buttermilk.
MISE EN PLACE
• Dice pickled tomato.
• Finely chop green onion. Measure and reserve 2 tablespoons greens for smashed potatoes.
• Pick and chop parsley leaves.
In a small bowl, combine tomato, remaining green onion, 1 teaspoon olive oil and parsley.
Remove chops from buttermilk. Season on all sides with a total 1/4 teaspoon kosher salt and pepper to taste.
• In a shallow bowl, combine cornmeal, 1/4 teaspoon kosher salt and cayenne.
• Dredge chops in cornmeal, gently shaking off excess. Transfer to a large plate.
Place a large skillet over high heat. Add 1/4 inch cooking oil. When oil is hot, carefully add pork chops. Cook without disturbing 1 minute.
• Reduce heat to medium-high. Cook without disturbing until chops are golden-brown on bottom, 2-3 minutes.
• Flip chops. Cook without disturbing until golden-brown and crispy on other side, about 4 minutes.
• Transfer chops to a baking sheet. Keep warm in oven.
• Drain potatoes. Transfer to a bowl. Using a wooden spoon, gently smash each potato without breaking it apart.
• Pour half-and-half over potatoes. Crumble in goat cheese and butter.
• Fold in reserved green onion greens.
Note: You should have small pockets of goat cheese throughout, and the potatoes shouldn’t be mashed.
• Divide pork chops and potatoes between 2 plates.
• Spoon tomato relish on chops, and enjoy!
Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in a Virginia coalfield town with no restaurants or stop lights, it was the experience of his family growing and preserving their own food that left a deep impression. This ignited lifelong passion for exploring the roots of Southern food, and recreating its bygone cuisine through the preservation of heirloom ingredients.Learn More...