Pork Chops With Sugar Roasted Peaches
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Grits
- 3 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup stone ground white grits
- 1⁄2 cup warm water
- 3 ounces sharp cheddar cheese, coarsely grated (1 cup)
- 3 ounces unsalted butter, cut into 6 pieces (6 tbsp)
- 1⁄2 ounce parmesan cheese, grated (1/4 cup)
- 1⁄4 teaspoon hot sauce (7 dashes)
- kosher salt
- fresh ground black pepper
-
Pork Chops or Fennel
- 4 bone in center-cut pork chops (3 lbs)
- 2 teaspoons ground fennel
- kosher salt
- fresh ground black pepper
- 2 tablespoons canola oil
- 3 ounces unsalted butter, cut into 6 pieces (6 tbsp)
- thyme (4 sprigs fresh herb) or rosemary (4 sprigs fresh herb)
- 1 fennel bulb, trimmed halved lengthwise cored and cut crosswise into 1/4 inch pieces (10 oz/1 3/4 cup)
-
Sugar Roasted Peaches
- peach, cut in quarters (half of Sugar Roasted Peaches)
directions
- Preheat oven to 450°F and place rack in center of oven.
- To make the grits: Heat a saucepan, with the broth and milk, to boiling over medium high heat; add the grits in a steady stream, while whisking to prevent lumps.
- When the mixture returns to a boil, reduce heat to low and cook, whisking occasionally, until it begins to thicken, about 10 minutes.
- Whisk in 1/2 cup warm water and continue to cook, until those big, slow bubbles pop on the surface, about 15 minutes more.
- Stir in the cheeses,butter, and hot sauce, season with salt and pepper and continue to cook, stirring often, until grits are creamy and tender, 5 minutes more; remove from heat and cover to keep warm.
- Meanwhile, season the pork chops on both sides with the ground fennel, salt and pepper (be generous); press seasonings into chops so they adhere well.
- Heat the oil and 2 tablespoons of the butter in an oven-safe skillet over medium high heat; add herbs and toss to coat.
- Arrange the pork chops in the skillet and cook until a deep golden brown, about 4 minutes; flip and cook until the other side is deep golden brown, 4 minutes more.
- Transfer to a cutting board (they will not be fully cooked).
- Melt another 2 tablespoons of butter in the skillet, over medium heat, and toss the fennel with the butter; return the chops and nestle them, along with the peaches, in the fennel.
- Transfer to the oven and roast until chops are cooked through, 145°F on an instant read meat thermometer, about 6 minutes.
- Place the chops on 4 plates and top each with 1/2 a tablespoon of butter; serve with grits, fennel, peaches, and a drizzle of pan juices.
- Season with a bit more pepper, if desired.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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