Prep 10 mins
Cook 30 mins
Great autumn recipe, delicious with brussels sprouts or cabbage as a side. You can substitute polenta for grits if you wish.
- 2 teaspoons canola oil
- 4 pork chops (about 1 inch thick)
- 2 apples, cored and sliced 1/2 inch thick
- 1 medium onion, sliced
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons light brown sugar
- 1 tablespoon dark brown sugar
- 3 tablespoons unsalted butter or 3 tablespoons margarine
- 3⁄4 quick-cooking grits
- 1⁄8 teaspoon ground nutmeg
- 2 tablespoons light cream
- salt and pepper
- Heat the oil in a large skillet over medium-high heat.
- Season the pork with 1/2 teaspoons each of salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side.
- Transfer to a plate and cover with foil to keep warm; reserve the skillet.
- Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes.
- Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes.
- Add 1 tablespoons of the butter.
- Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
- Meanwhile, in a medium saucepan, bring 3 cups water to a boil.
- Whisk in the grits and cook on low heat until thickened. Whisk in remaining 2 tablespoons butter, 1/2 teaspoons salt, and 1/8 teaspoons nutmeg and pepper, and the cream.
- Top the grits with the pork chops and apple mixture and serve warm.
- For the leftover grits, pour into a shallow baking dish and refrigerate. When the grits are set, you can cut them into squares and fry in a little oil, then top with maple syrup for breakfast.