Pork Chops With Sauteed Apples and Grits |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great autumn recipe, delicious with brussels sprouts or cabbage as a side. You can substitute polenta for grits if you wish. Ingredients:
2 teaspoons canola oil |
4 pork chops (about 1 inch thick) |
2 apples, cored and sliced 1/2 inch thick |
1 medium onion, sliced |
1 cup chicken broth |
1 tablespoon balsamic vinegar |
2 teaspoons light brown sugar |
1 tablespoon dark brown sugar |
3 tablespoons unsalted butter or 3 tablespoons margarine |
3/4 quick-cooking grits |
1/8 teaspoon ground nutmeg |
2 tablespoons light cream |
salt and pepper |
Directions:
1. Heat the oil in a large skillet over medium-high heat.
2. Season the pork with 1/2 teaspoons each of salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side.
3. Transfer to a plate and cover with foil to keep warm; reserve the skillet.
4. Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes.
5. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes.
6. Add 1 tablespoons of the butter.
7. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
8. Meanwhile, in a medium saucepan, bring 3 cups water to a boil.
9. Whisk in the grits and cook on low heat until thickened. Whisk in remaining 2 tablespoons butter, 1/2 teaspoons salt, and 1/8 teaspoons nutmeg and pepper, and the cream.
10. Top the grits with the pork chops and apple mixture and serve warm.
11. For the leftover grits, pour into a shallow baking dish and refrigerate. When the grits are set, you can cut them into squares and fry in a little oil, then top with maple syrup for breakfast.
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