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.”

Ingredients Nutrition


  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.

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