Pork Chops With Sauteed Apples and Grits

Great autumn recipe, delicious with brussels sprouts or cabbage as a side. You can substitute polenta for grits if you wish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat the oil in a large skillet over medium-high heat.
2. 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.
3. Transfer to a plate and cover with foil to keep warm; reserve the skillet.
4. 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.
5. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes.
6. Add 1 tablespoons of the butter.
7. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
8. Meanwhile, in a medium saucepan, bring 3 cups water to a boil.
9. 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.
10. Top the grits with the pork chops and apple mixture and serve warm.
11. 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.