INGREDIENTS

Roasted Potatoes:
8 ounces russet potatoes, peeled and cut into 2-inch by 2-inch pieces
Kosher salt (½ cup salt per gallon of water)
2 ounces olive oil
Freshly ground black pepper
 
Lemon Herb Butter:
1 pound unsalted butter
2 teaspoons kosher salt
¼ cup freshly squeezed lemon juice
¼ cup chopped chives
¼ cup chopped parsley
2 tablespoons chopped thyme

Sautéed Greens:
Olive oil
6 ounces baby kale or escarole
Salt
Freshly ground black pepper
Juice of ½ a lemon

Pork Steaks:
2 8-ounce pork shoulder blade steaks
Salt
Freshly ground black pepper
Olive oil

METHOD

For the Roasted Potatoes:
Preheat the oven to 425°F. Boil the potatoes in salted water until they are slightly overcooked. Strain the potatoes and spread them evenly on a sheet pan; allow to cool. Once the potatoes are cooled, toss with olive oil and season with pepper. Roast until golden-brown.

For the Lemon Herb Butter:
In a mixer with a paddle attachment, whip together the butter, salt and lemon juice. Once the butter is whipped and the lemon juice is completely incorporated, fold in the chives, parsley and thyme.

For the Sautéed Greens:
Add the olive oil to a sauté pan over medium-high heat. Once the oil starts to shimmer, add the greens and quickly season with salt and pepper. Squeeze the juice from the lemon over the greens and remove from the heat.

For the Pork Steaks:
Season the pork shoulder blade steaks with salt and pepper. Rub with olive oil and grill over wood or charcoals.

To Assemble and Serve:
Top the pork steak with a generous dollop of lemon herb butter, and serve with potatoes and greens.