Pork Chops With Sugar Roasted Peaches

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READY IN: 40mins
Recipe by threeovens

This recipe combines half of Sugar Roasted Peaches with roasted pork chops and fennel and creamy, cheesy grits. From Chef Bill Taibe, chef/owner leFarm and The Whelk in Westport, CT.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F and place rack in center of oven.
  2. 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.
  3. When the mixture returns to a boil, reduce heat to low and cook, whisking occasionally, until it begins to thicken, about 10 minutes.
  4. Whisk in 1/2 cup warm water and continue to cook, until those big, slow bubbles pop on the surface, about 15 minutes more.
  5. 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.
  6. 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.
  7. Heat the oil and 2 tablespoons of the butter in an oven-safe skillet over medium high heat; add herbs and toss to coat.
  8. 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.
  9. Transfer to a cutting board (they will not be fully cooked).
  10. 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.
  11. Transfer to the oven and roast until chops are cooked through, 145°F on an instant read meat thermometer, about 6 minutes.
  12. 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.
  13. Season with a bit more pepper, if desired.

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