skip to Main Content

Bone In Pork Chop

Favorite kinds of chops: Karate chops, chopping off your hair, chopsticks, the TV show Chopped, and pork chops. And we’d be lyin’ to you if we said pork chops weren’t our fave of the bunch, hands down. Actually, more like hands up in the air, waving like we just don’t care, cus it’s pork chop night and we’re preeeetty stoked if you couldn’t tell. 

Especially because tonight’s pork chop marks the return of THE cherry gastrique. That’s right, this beloved condiment has said so long to its longtime partner in tastiness, duck confit, and shacked up this equally deserving companion. We hope you give it a warm welcome back to your dinner plate 😉  

What’s in your bag:

  • Your brined + grilled bone-in PORK CHOP!
  • Collard greens + rainbow chard with bacon + pearl onions
  • Creamy cheddah grits
  • Cherry gastrique

What you’ll need from home:

  • Casserole dish
  • Tongs
  • Saute pan
  • Saucepan
  • Olive oil or butter

Total prep time: 20 minutes

The Pork Chop 

  1. Preheat your oven to 350F.
  2. Place chop in your casserole dish, and drizzle 1 tablespoon of water over the top (this will keep it nice and moist!)
  3. Cover the  dish tightly with aluminum foil, then pop it in the oven for 12-15 minutes, or until warmed through. (Note: Your pork should still be a little pink inside from the brine, but feel free to cook longer if you prefer it more well done!)

The Braised Collards + Rainbow Swiss Chard

  1. Heat your saucepan with a drizzle of oil over medium. Add your collards + chard and cook for 3-4 minutes.
  2. Once they’re nice and hot, transfer your greens to a plate, tossing any excess liquid behind. 
  3. Cover the plate with foil to keep the greens warm for now! Rinse out your pan, you need them for the grits!

The Grits

  1. Grab that freshly cleaned saucepan! For every portion of grits you ordered, add a quarter cup of water and a pat of butter to the pan. Bring it to a simmer over medium.
  2. Once simmering, add the grits, breaking apart with the back of a spoon. Stir until smooth, adding  more water as needed to thin it out. (It might take more water than you think! Slow n’ steady, little at a time wins the race.)  
  3. Keep stirring until the grits are hot + steamy, about 3-5 minutes. Taste and season with S+P as needed! (The amount of water used will impact the amount of S+P!)

Chop goes down on the plate, sides go next to it, and of course, spoon a big ol’ dollop of that cherry gastrique on top of your pork.

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

Back To Top