Directions:
- To prepare pork, combine first 5 ingredients in an airtight container, stirring until sugar dissolves. Add pork; seal and refrigerate 8 hours or overnight. Remove pork from brine; pat dry. Discard brine.
- Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/2 cup onion and next 5 ingredients (through 1 minced garlic clove) to drippings in pan; cook 8 minutes or until squash is tender and liquid evaporates, stirring frequently. Stir in bacon.
- Cut 1 (1-inch) horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 3 tablespoons vegetable mixture into each chop. Sprinkle both sides of chops evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large cast-iron skillet over high heat. Add pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; reduce heat to medium-low.
- To prepare sauce, add 1 1/2 cups onion to pan; cook 4 minutes or until browned, stirring frequently. Add celery, jalapeño, and 1 garlic clove to pan; cook 3 minutes, stirring constantly. Stir in flour; cook 1 minute. Add 1/2 cup broth and 1/2 cup water, stirring until flour dissolves. Add tomatoes; increase heat to medium-high. Return pork to pan; simmer 10 minutes or until desired degree of doneness.
- To prepare grits, bring 2 1/2 cups water and 1/8 teaspoon salt to boil in a saucepan. Slowly add grits, stirring constantly. Reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring frequently. Remove from heat; stir in butter and 2 tablespoons broth. Serve with pork and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.21 Kcal (1546 kJ) | ||
| Calories from fat | 110.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 19% | |
|---|---|---|---|
| Cholesterol | 16.87mg | 6% | |
| Sodium | 4852.03mg | 202% | |
| Potassium | 925.08mg | 20% | |
| Total Carbs | 55.02g | 18% | |
| Sugars | 39.8g | 159% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 154.6mg | 258% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 150.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 39.56 Kcal (166 kJ) | ||
| Calories from fat | 11.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 19% | |
|---|---|---|---|
| Cholesterol | 1.81mg | 6% | |
| Sodium | 519.92mg | 202% | |
| Potassium | 99.13mg | 20% | |
| Total Carbs | 5.9g | 18% | |
| Sugars | 4.26g | 159% | |
| Dietary Fiber | 0.35g | 13% | |
| Protein | 1.11g | 21% | |
| Vitamin C | 16.6mg | 258% | |
| Iron | 0.2mg | 9% | |
| Calcium | 16.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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