SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS
Sponsored by Cabot Creamery Co-operative. I've heard it said that polenta is a dish and grits is a grind. The general rule of thumb for making slow-cooked grits is using a 3-to-1 to 4-to-1 ratio of liquid to grits. You can use water, stock or heavy cream as the liquid, but you must season the grits before they boil. There's a symbiotic relationship between corn and pigs and that why I think they taste so good together.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
- For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
- Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
- Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
- After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.
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Alisson Mendoza
[email protected]This is a must-try recipe! The pork chops are juicy and flavorful, and the grits are creamy and cheesy. I will definitely be making this again.
Barsha Giri
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Marrissa
[email protected]This is a great recipe for a special occasion. It's a bit more time-consuming than some of my other recipes, but it's definitely worth the effort.
Amanda Deering
[email protected]I'm not a big fan of pork chops, but I really enjoyed this recipe. The sage and cheddar cheese grits really made the dish.
Chané Steyn
[email protected]This dish was a lot of work, but it was worth it. The pork chops were cooked perfectly and the grits were creamy and cheesy.
Tabi Mental
[email protected]I found this recipe to be a bit bland. I added some extra seasonings to the pork chops and grits, and it was much better.
Phoenix Hayden
[email protected]These pork chops were a little dry, but the grits were delicious.
David Kim
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make meal that the whole family will love.
Domonique Collins
[email protected]This dish is so easy to make, even a beginner cook can do it.
Mustak mia
[email protected]The cheddar cheese grits are the perfect side dish for these pork chops.
dream catcher
[email protected]I love the combination of sage and pork. The flavors really complement each other.
Thabang Shoun
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
madhia fans
[email protected]I've made this dish several times and it's always a hit with my family and friends. The pork chops are always cooked perfectly and the grits are so creamy and cheesy.
Acika Aco
[email protected]These pork chops were juicy and flavorful, and the cheddar cheese grits were creamy and cheesy. I loved the combination of flavors and textures.