Stuffed Heritage Pork Chops with Creamy Grits
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.
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, jalapeo, 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.
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 ChardonnayThe 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.