Berkshire Pork Chop Recipe

Inspired by Freya

Time1h

Serves4

Local Creamed Kale, Sorghum Popcorn, Last Summer's Peach, Shiitake

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Ingredients

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1
Prepare the Pork Chops
Season the Berkshire pork chops with olive oil, salt, and black pepper. Let them marinate for at least 30 minutes.
2
Cook the Pork Chops
Heat a skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side until they reach an internal temperature of 145°F (63°C). Remove from the skillet and let rest.
3
Prepare the Creamed Kale
In the same skillet, add the chopped kale and cook until wilted. Pour in the cream and simmer for 5-7 minutes until thickened. Season with salt and pepper to taste.
4
Sauté the Shiitake Mushrooms
In a separate pan, sauté shiitake mushrooms in olive oil until golden brown. Season with salt and pepper.
5
Prepare the Peaches
Slice the fresh peaches and grill them for 2-3 minutes until caramelized.
6
Pop the Sorghum Popcorn
In a small pot, heat a tablespoon of oil and add the sorghum kernels. Cover and shake until popping stops. Season with salt.
7
Assemble the Dish
On a plate, serve the pork chop with a generous scoop of creamed kale, topped with sautéed shiitake mushrooms, grilled peaches, and a side of sorghum popcorn.