Categories: Made
Ingredients
- Grits:
- 8 slices bacon, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 2 cups stone-ground grits
- 4 cups chicken broth
- 2 cups heavy cream
- Dash of cayenne
- 1 1/2 cups grated Monterey Jack
- Salt and black pepper to taste
- Pork:
- 2 tbsp butter
- 2 tbsp olive oil
- 6 boneless pork chops
- Dash of salt
- Ground pepper
- 2 unpeeled Gala apples, cored and diced
- 1/2 cup dry white wine
- 2 tsp apple cider vinegar
- 3/4 cup pure maple syrup
Directions
-
To make the grits, in a large bot over medium heat, cook the bacon and onion until the bacon is chewy and the onion is translucent, about 1 minute.
-
Pour in the grits and the chicken broth. Stir together and bring to a boil, then reduce to a simmer, cover, and cook for 30-40 minutes, stirring occasionally. Add the cream and cayenne and stir it into the grits.
-
Keep cooking over very low heat, covered, for another 20-30 minutes, or until the grits are tender but still have a bite to them. Stir them occasionally to keep them from sticking.
-
Just before serving, stir in the cheese. Add salt and pepper to taste.
-
To make the pork chops, melt the butter with the oil in a large skillet over medium-high heat. Season the pork on both sides with salt and pepper, then cook them in the skillet until golden brown, about 2 minutes per side.
-
Remove the chops to a plate, then add the apples, pour in the wine and vinegar. Cook the apples for 5 minutes, or until the liquid reduces by half. Pour in the maple syrup, stir it in and allow it to come to a bubble.
-
Add the pork chops to the pan, then reduce the heat to low and cook for another 20 minutes.
-
To serve, spoon a generous helping of grits onto a plate. Lay a pork chop on top of the grits, then spoon the apples over the top.