Pork Chops with Apples & the BEST Grits You’ll Ever Have
May 7, 2013 § 2 Comments
My go-to meat is chicken. I get my love for chicken from my grandfather. I mean who wouldn’t love it? It’s cheap, easy, and so yummy! But I thought to myself, “Enough with chicken Brealyn. You need to try something you’ve never done before.” So welcome pork chops. So I found Pioneer Woman’s recipe and took a whack at it. The pork chops with the apples were yummy, but what floored me the most was the grits! They are filled with every delicious thing imaginable…bacon, onions, heavy cream, cheese…oh my heart. Confession…I have eaten them for breakfast, lunch, and dinner…all in one day. You heard me right. I just love them that much. You’ll just have to taste them for yourselves.
- 8 slices Regular Bacon, Cut Into 1/2-inch Pieces
- 1 whole Yellow Onion, Chopped
- 2 cups Grits
- 4 cups Low Sodium Chicken Broth
- 2 cups Water
- 2 cups Heavy Cream (sorry)
- 1-1/2 cup Grated Cheese
- 1 dash Cayenne
- Salt To Taste
- Black Pepper To Taste
In a big pot cook the bacon pieces over medium heat for a couple of minutes but do not, I say, do not over cook the bacon. You still want it to be flimsy. Add the onions and cook with the bacon for a few minutes until the onions are golden brown. The bacon should still be chewy.
Add the grits, chicken broth, and water. Stir together and bring to a boil. Reduce the heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally.
After 30-40 minutes of cooking time, pour in the cream. Cover pot and continue to simmer on low heat for another 30 minutes, or until there is no liquid left and the grits are done. Then add salt, pepper and cayenne to taste. Remove the pot from the heat and stir in the grated cheese.
Pork Chops with Chunks of Apples
- 6 whole Boneless Pork Chops
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 2 whole Apples, Diced
- 1/2 cup Dry White Wine
- 2 teaspoons Apple Cider Vinegar
- 3/4 cups Pure Maple Syrup
- 1 dash Salt
- Freshly Ground Black Pepper
Heat a large skillet over medium-high heat, add olive oil and melt the butter. Salt and pepper both sides of pork chops and then brown them on both sides until nice and golden. Remove the pork chops from the skillet and set aside on a plate. You will cook them more later.
Reduce the heat to medium. Add the apples and stir them around in the pan so they pick up the leftover butter and olive oil. Pour in the wine and vinegar and stir, scrapping the bottom of the pan to get up the glaze. Cook until the liquid is reduced by half, about 5 minutes. Pour in the maple syrup, add salt and pepper and stir. Grab the pork chops and return them to the pan. Cover the pan and simmer on low for 20 minutes.
Once done, serve the pork chops on top of a huge helping of the heavenly grits and spoon the apples over the top. Don’t leave out the sauce at the bottom of the pan. Make sure it gets all over everything!