Pork Chops With Apples And Creamy Bacon Cheese Grits

Dinner, Pork


8 slices Regular Bacon, Cut Into 1/2-inch Pieces

1 whole Yellow Onion, Chopped

2 cups Stone Ground Grits; The More Coarse, The Better!

4 cups Low Sodium Chicken Broth

2 cups Water

2 cups Heavy Cream (sorry)

1-1/2 cup Grated Cheese (Monterey Jack, Etc.)

1 dash Cayenne, For Heat

Salt As Needed

Black Pepper To Taste

6 whole Boneless Pork Chops, About 1/2-inch Thick

2 Tablespoons Olive Oil

2 Tablespoons Butter

2 whole Gala Apples, Diced

1/2 cup Dry White Wine

2 teaspoons Apple Cider Vinegar

3/4 cups Pure Maple Syrup

1 dash Salt

Freshly Ground Black Pepper

Creamy Bacon-Cheese Grits (see My Tasty Kitchen Recipe)


In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Note: See my TastyKitchen recipe box for my Creamy Bacon Cheese Grits recipe.

Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.

Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.

Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes.

Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.