Stuffed Heritage Pork Chops with Creamy Grits

Name: Stuffed Heritage Pork Chops with Creamy Grits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 59 milliliters finely diced apple; 2 slices bacon; 0 teaspoons freshly ground black pepper; 59 milliliters packed brown sugar; 1 Tbsp butter; 59 milliliters finely chopped peeled butternut squash; 59 milliliters finely chopped celery; 2 Tbsps all-purpose flour; 1 garlic clove, minced; 118 milliliters coarsely chopped jalapeño pepper (about 2 peppers); 1 teaspoon minced jalapeño pepper; 118 milliliters fat-free, less-sodium beef broth; 2 Tbsps fat-free, less-sodium beef broth; 59 milliliters thinly sliced mushrooms; 118 milliliters no-salt-added canned whole tomatoes, coarsely chopped; 1 Tbsp olive oil; 118 milliliters finely diced onion; 355 milliliters finely chopped onion; 946 milliliters fresh orange juice; 907 grams bone-in center-cut heritage pork chops (such as Berkshire); 0 teaspoons salt; 0 teaspoons salt; 3 Tbsps fine sea salt; 118 milliliters stone-ground grits; 59 milliliters finely chopped Swiss chard; 118 milliliters water; 591 milliliters water; 946 milliliters water

You can never have too many Southern recipes, so give Stuffed Heritage Pork Chops with Creamy Grits It works well as a main course. If you have water, water, swiss chard, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare pork, combine first 5 ingredients in an airtight container, stirring until sugar dissolves.

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Sugar

Pork

Add pork; seal and refrigerate 8 hours or overnight.

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Pork

Remove pork from brine; pat dry. Discard brine.

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Brine

Pork

Cook bacon in a nonstick skillet over medium heat until crisp.

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Bacon

Equipment you will use

Frying Pan

Remove bacon from pan; crumble.

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Bacon

Equipment you will use

Frying Pan

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.

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Minced Garlic

Squash

Bacon

Clove

Onion

Equipment you will use

Frying Pan

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.

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Pork Chops

Vegetable

Sprinkle both sides of chops evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

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Black Pepper

Salt

Heat oil in a large cast-iron skillet over high heat.

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Cooking Oil

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Frying Pan

Add pork to pan; cook 3 minutes on each side or until browned.

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Pork

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Frying Pan

Remove pork from pan; reduce heat to medium-low.

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Pork

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Frying Pan

To prepare sauce, add 1 1/2 cups onion to pan; cook 4 minutes or until browned, stirring frequently.

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Onion

Sauce

Equipment you will use

Frying Pan

Add celery, jalapeo, and 1 garlic clove to pan; cook 3 minutes, stirring constantly. Stir in flour; cook 1 minute.

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Whole Garlic Cloves

Celery

All Purpose Flour

Equipment you will use

Frying Pan

Add 1/2 cup broth and 1/2 cup water, stirring until flour dissolves.

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Broth

All Purpose Flour

Water

Add tomatoes; increase heat to medium-high. Return pork to pan; simmer 10 minutes or until desired degree of doneness.

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Tomato

Pork

Equipment you will use

Frying Pan

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.

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Grits

Water

Salt

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Sauce Pan

Remove from heat; stir in butter and 2 tablespoons broth.

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Butter

Broth

Serve with pork and sauce.

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Sauce

Pork

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

59milliliters

finely diced apple 2slices

bacon 0teaspoons

freshly ground black pepper 59milliliters

packed brown sugar 1Tbsp

butter 59milliliters

finely chopped peeled butternut squash 59milliliters

finely chopped celery 2Tbsps

all-purpose flour 1

garlic clove, minced 118milliliters

coarsely chopped jalapeño pepper (about 2 peppers)1teaspoon

minced jalapeño pepper 118milliliters

fat-free, less-sodium beef broth 2Tbsps

fat-free, less-sodium beef broth 59milliliters

thinly sliced mushrooms 118milliliters

no-salt-added canned whole tomatoes, coarsely chopped 1Tbsp

olive oil 118milliliters

finely diced onion 355milliliters

finely chopped onion 946milliliters

fresh orange juice 907grams

bone-in center-cut heritage pork chops (such as Berkshire)0teaspoons

salt 0teaspoons

salt 3Tbsps

fine sea salt 118milliliters

stone-ground grits 59milliliters

finely chopped Swiss chard 118milliliters

water 591milliliters

water 946milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well 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. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.

7Cellars Elway's Reserve Chardonnay

The 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.