Pork Chops with Applesauce and Grits

Name: Pork Chops with Applesauce and Grits
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Southern
Ingredients: 3 kilograms mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths; 2 teaspoons apple cider vinegar; 237 milliliters apple juice or water; 8 slices bacon, cut into 1/2-inch pieces; 2 Tbsps butter; 1 Dash cayenne, or to taste; 1 teaspoon cinnamon; 118 milliliters dry white wine; 473 milliliters heavy cream; 1 Juice lemon; 118 milliliters light brown sugar; 946 milliliters low-sodium chicken broth; 177 milliliters pure maple syrup; 355 milliliters grated Monterey Jack or other cheese; 2 Tbsps olive oil; 7 inches thick boneless pork chops; 6 servings Salt and freshly ground black pepper; 473 milliliters stone-ground grits (the coarser the better!); 1 yellow onion, chopped

Pork Chops with Applesauce and Grits might be a good recipe to expand your main course collection. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 1120 calories, 21g of protein, and 63g of fat each. A mixture of salt and pepper, monterey jack, stone-ground grits, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. 5 people found this recipe to be tasty and satisfying.

Instructions

Watch how to make this recipe.

For the grits: 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.

Ingredients you will need

Onion

Bacon

Grits

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Broth

Grits

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.

Ingredients you will need

Ground Cayenne Pepper

Cream

Grits

Equipment you will use

Pot

Just before serving, stir in the cheese.

Ingredients you will need

Cheese

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

For the pork chops: Melt the butter with the oil in a large skillet over medium-high heat.

Ingredients you will need

Pork Chops

Butter

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the pork chops on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Chops

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.)

Ingredients you will need

Pork Chops

Equipment you will use

Frying Pan

Remove the pork chops to a plate.

Ingredients you will need

Pork Chops

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.

Ingredients you will need

Applesauce

Vinegar

Wine

Equipment you will use

Frying Pan

Pour in the maple syrup, stir it in and allow it to come to a bubble.

Ingredients you will need

Maple Syrup

Add the pork chops to the skillet, reduce the heat to low, cover and cook for another 20 minutes.

Ingredients you will need

Pork Chops

Equipment you will use

Frying Pan

To serve, spoon a generous helping of grits onto a plate.

Ingredients you will need

Grits

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.

Ingredients you will need

Pork Chops

Apple

Grits

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Apple Juice

Lemon Juice

Apple

Sugar

Equipment you will use

Frying Pan

Add the cinnamon and stir through.

Ingredients you will need

Cinnamon

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

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

3kilograms

mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths 2teaspoons

apple cider vinegar 237milliliters

apple juice or water 8slices

bacon, cut into 1/2-inch pieces 2Tbsps

butter 1Dash

cayenne, or to taste 1teaspoon

cinnamon 118milliliters

dry white wine 473milliliters

heavy cream 1

Juice lemon 118milliliters

light brown sugar 946milliliters

low-sodium chicken broth 177milliliters

pure maple syrup 355milliliters

grated Monterey Jack or other cheese 2Tbsps

olive oil 7inches

thick boneless pork chops 6servings

Salt and freshly ground black pepper 473milliliters

stone-ground grits (the coarser the better!)1

yellow onion, chopped

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Foley Johnson Carneros Chardonnay

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.