Name: Pork Chops with Applesauce and Grits
Prep time: 95 min
Cook time: 90 min
Total time: 185 min
Yield: 6 servings
Ingredients: 8 pieces bacon, cut into ½-inch pieces; 1 yellow onion, chopped; 2 cups stone-ground grits, (the coarser the better); 4 cups low-sodium chicken broth; 2 cups heavy cream; dash Dash of cayenne, or to taste; 1 ½ cups Monterey Jack cheese, grated (or other cheese); Salt and freshly ground black pepper; 2 Tbsp butter; 2 Tbsp olive oil; 6 boneless pork chops, ½-inch-thick each; Salt and freshly ground black pepper; 2 cups Applesauce, recipe follows; ½ cup dry white wine; 2 tsp apple cider vinegar; ¾ cup pure maple syrup; 6 pounds apples (mixed varieties), peeled, cored and cut into eighths; 1 cup apple juice or water; ½ lemon, juice; ½ cup light brown sugar; 1 tsp cinnamon

PREP TIME

1h 35 min

COOK TIME

1h 30 min

YIELDS

6 servings

Comforting, creamy stone-ground grits are cooked with bacon and cheese for a sensational side dish to skillet-fried pork chops.

Ingredients

Grits

pieces bacon, cut into ½-inch pieces

yellow onion, chopped

cups stone-ground grits, (the coarser the better)

cups low-sodium chicken broth

cups heavy cream

dash Dash of cayenne, or to taste

1 ½

cups Monterey Jack cheese, grated (or other cheese)

Salt and freshly ground black pepper

Pork Chops

Tbsp butter

Tbsp olive oil

boneless pork chops, ½-inch-thick each

Salt and freshly ground black pepper

cups Applesauce, recipe follows

cup dry white wine

tsp apple cider vinegar

cup pure maple syrup

Applesauce

pounds apples (mixed varieties), peeled, cored and cut into eighths

cup apple juice or water

lemon, juice

cup light brown sugar

tsp cinnamon

Ingredient Substitution Guide

Directions

Step 1

In a large pot over medium heat, cook the bacon and onions until the bacon is chewy and the onions are translucent, about 1 minute. Pour in the grits and add the chicken broth. Stir together and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 30 to 40 minutes. Add the cream and cayenne, stirring them into the grits. Cover the pot and keep cooking over very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes.

Step 2

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

Step 3

Melt the butter with the oil in a large skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the skillet and cook until golden brown, about 2 minutes per side. (They’ll finish cooking in the skillet later.) Remove the pork chops to a plate.

Step 4

Put the skillet back on the heat, add the Applesauce and pour in the wine and vinegar. Cook until the liquid reduces by half, about 5 minutes. Pour in the maple syrup, stir it in and allow it to come to a bubble. Add the pork chops to the skillet, reduce the heat to low, cover and cook for another 20 minutes.

Step 5

To serve, spoon a generous helping of grits onto a plate. Lay a pork chop on top of the grits, and then spoon the apples over the top. Be sure to get a little extra pan sauce onto the plate.

Step 6

Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.

Step 7

Purée the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Step 8

Cook’s Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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