Stuffed Heritage Pork Chops with Creamy Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The inspiration for this dish is a Creole classic, grillades and grits. Look for Berkshire, Duroc, and other heritage pork at specialty markets. Ingredients:
4 cups water |
4 cups fresh orange juice |
1/2 cup coarsely chopped jalapeño pepper (about 2 peppers) |
1/4 cup packed brown sugar |
2 1/2 tablespoons fine sea salt |
4 (8-ounce) bone-in center-cut heritage pork chops (such as berkshire) |
2 slices bacon |
1/2 cup finely diced onion |
1/4 cup finely diced apple |
1/4 cup thinly sliced mushrooms |
1/4 cup finely chopped peeled butternut squash |
1/4 cup finely chopped swiss chard |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
1 1/2 cups finely chopped onion |
1/4 cup finely chopped celery |
1 teaspoon minced jalapeño pepper |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
1/2 cup fat-free, less-sodium beef broth |
1/2 cup water |
1/2 cup no-salt-added canned whole tomatoes, coarsely chopped |
2 1/2 cups water |
1/8 teaspoon salt |
1/2 cup stone-ground grits |
1 tablespoon butter |
2 tablespoons fat-free, less-sodium beef broth |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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