Pastured Raised Boneless Heritage Pork Chops, Buena Tierra's Austrian Crescent Potatoes, Avocado Mayo, Greek Vinaigrette (Avocado Oil, Dijon Mustard, Oregano, Basil, Red Wine Vinegar, Black Pepper, Kosher Salt), Fresh Dill, Sliced Red Onions, Parsley.Red Cabbage, Green Cabbage, Parsley, Dijon Vinaigrette, Truffle Butter

Pastrami Rubbed Pork Chop
with Truffle Butter, Greek Potato Salad & Apple Dijon Coleslaw

Pastrami-style seasoning originated in Eastern European Jewish cuisine and became a staple in New York delicatessens. Traditionally used on cured beef, the blend of cracked black pepper, coriander, garlic, and paprika brings bold, smoky character to meats. In this version, it’s used as a dry rub for Berkshire pork chops, seared and finished with truffle butter and lemon to build a rich pan sauce. The potato component shifts toward the Mediterranean — crispy smashed potatoes are tossed with a Greek-style vinaigrette, fresh herbs, olives, and feta, bringing briny brightness and richness to the plate. A fresh slaw of raw cabbage and carrots dressed with apple Dijon vinaigrette balances the meal with acidity and natural sweetness.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 15 minutes
Allergens: Dairy


IN THE BOX


Pastrami Rubbed Pork Chops
Greek Potato Salad
Cabbage Slaw
Truffle Butter
Lemon
Apple Dijon Vinaigrette


NEED AT HOME
Oil
Salt & Pepper

1. COOK THE PORK CHOPS
Preheat a medium sauté pan over medium heat.
Add a light drizzle of oil.
Place the pork chops in the pan and sear for 3–4 minutes on each side, or until a crust forms and the internal temperature reaches 145°F.
Remove the pork chops from the pan and set aside to rest.
Carefully pour off excess fat, leaving behind any browned bits (fond) in the pan.
Return the pan to low heat and add the truffle butter and a squeeze of lemon juice.
Stir to melt the butter and form a quick pan sauce, scraping up the browned bits.
Keep warm until ready to serve.
2. PLATE & SERVE
Toss the coleslaw with the vinaigrette and season with salt and pepper.
Divide the slaw between serving plates.
Top with sliced pork chops and any remaining pan sauce.
Serve potato salad on the side.

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