|2 servings||calories per servings 610||protein serving 38 g||carbs per serving 77 g||total fat per serving 16 g|
Don’t worry, this jerk pork chop doesn’t have an attitude problem. It gets its name from the classic, brightly flavored, Jamaican-style sauce, and ours is made by Nature’s Kitchen, a family-owned artisan company based in Atlanta. Tangy shallots and spicy mustard add extra zing, and kale chips – an easy way to get in your greens – are dusted with just the right amount of salt and oil before baking into a fun and crispy side to complement your sandwich.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Heat oven to 275° F.
• Discard kale stems; cut or tear leaves into bite-size pieces.
• Peel and mince garlic.
• Peel, halve and thinly slice shallot.
• Split baguettes.
• Toss kale with garlic, 1 tablespoon cooking oil and 1/4 teaspoon Hot Steve salt.
• Spread in a single layer on 1 or 2 baking sheets, leaving space between leaves.
• Bake in oven 10 minutes.
• Rotate pans. Bake until kale has crisped and is very lightly browned at the edges, 10-15 minutes.
• Remove from oven. Let cool on the baking sheets.
While kale bakes:
• Place pork chops between sheets of plastic wrap. Use a heavy skillet (or meat mallet) to pound chops to 1/4-inch thickness.
• Rub chops with half of Saucinade and 1/4 teaspoon Hot Steve salt. Let marinate 10 minutes.
• Warm baguettes as desired. (We recommend 3-5 minutes in a 275° F oven.)
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork chops. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip chops. Cook without disturbing until pork is opaque throughout, 2-3 minutes.
• Transfer chops to a plate.
• Return skillet to medium-low heat. Add shallot, vinegar and sugar. Cook, stirring and scraping, until shallot begins to become tender, 2-3 minutes.
• Taste and adjust seasoning as desired with Hot Steve salt.
• Spread 1 packet mustard on each baguette.
• Halve pork chops crosswise at an angle to fit baguettes.
• Top chops with shallot and remaining saucinade (as desired).
• Serve sandwiches with kale chips, and 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...