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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Dipesh Poudel
[email protected]These pork chops were amazing! The sage butter sauce was so flavorful and the pork chops were cooked perfectly. I will definitely be making this recipe again.
Hassan sh
[email protected]I made this recipe for my family and they loved it! The pork chops were cooked perfectly and the cheddar cheese grits were creamy and cheesy. I will definitely be making this again.
Gray Troy
[email protected]I'm not sure what I did wrong, but my pork chops turned out dry and tough. The sage butter sauce was also bland.
Kerry Pearl
[email protected]This recipe is a keeper! The pork chops were so tender and juicy, and the sage butter sauce was the perfect complement. I will definitely be making this again.
Kashi King
[email protected]These pork chops were delicious! The sage butter sauce was amazing and the pork chops were cooked perfectly.
Kevin Okello
[email protected]I've made this recipe several times and it's always a hit. The pork chops are always juicy and flavorful, and the cheddar cheese grits are the perfect side dish.
roshid Khan
[email protected]I thought this recipe was just okay. The pork chops were a little dry and the sage butter sauce was too salty.
KIPTOO BRIAN
[email protected]This recipe was easy to follow and the pork chops turned out great. I will definitely be making this again.
Chipembele Florence1997
[email protected]I'm not a big fan of pork chops, but I really enjoyed these. The sage butter sauce was delicious and the pork chops were cooked perfectly.
Juan Jose Acosta
[email protected]These pork chops were really good! I liked the combination of the sage and the pork. The cheddar cheese grits were also a nice touch.
Sukmin Mahato
[email protected]I made this recipe for a dinner party and it was a huge success! The pork chops were cooked perfectly and the sage butter sauce was amazing. Everyone loved it.
Pradip Vai
[email protected]I followed the recipe exactly and the pork chops turned out dry and tough. The sage butter sauce was also bland. I'm not sure what went wrong.
Michaela Lawson
[email protected]This was a great recipe! The pork chops were cooked perfectly and the sage butter sauce was delicious. I will definitely be making this again.
Gift Ebunoluwa
[email protected]I made this recipe last night and it was a hit with my family. The pork chops were juicy and flavorful, and the cheddar cheese grits were creamy and cheesy. I will definitely be making this again.
Jimmi Shah
[email protected]These sage pork chops were delicious! The pork chops were cooked perfectly and the sage butter sauce was amazing. I served them with cheddar cheese grits and they were the perfect comfort food dinner.