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

1. 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.

2. 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.

3. 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.

4. Just before serving, stir in the cheese. Add salt and pepper to taste.

5. 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.

6. 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.

7. Add the pork chops to the pan, then reduce the heat to low and cook for another 20 minutes.

8. 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.

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