Pork Ribeye Recipe

Cooking Instructions

1. 1

   Prepare the Sweet Potato & Andouille Hash

   Peel and dice the sweet potatoes into small cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and season with salt, black pepper, garlic powder, and onion powder. Cook until tender and lightly browned, about 10-15 minutes.

2. 2

   Add Andouille Sausage

   Slice the Andouille sausage and add it to the skillet with the sweet potatoes. Cook for an additional 5-7 minutes until the sausage is browned and heated through.

3. 3

   Prepare the Collard Green Marmalade

   In a separate pot, add the collard greens and a splash of water. Cook over medium heat until wilted (about 5 minutes). Drain excess water and stir in Creole cane syrup. Adjust seasoning if needed.

4. 4

   Cook the Pork Ribeye

   Season the pork ribeye with salt and black pepper. In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the pork ribeye and sear on each side for about 4-5 minutes for medium-rare, or until desired doneness.

5. 5

   Serve

   Plate the sweet potato and Andouille hash, top with the pork ribeye, and spoon the collard green marmalade over the top. Drizzle with additional Creole cane syrup if desired.