About the Dish

1/2 cup Stone-Ground Grits
8 ounces Pork Chops
3/4 teaspoon Friends Forever Salt
4 ounces Figs
4 ounces Muscadines
1 teaspoon Honey
1 teaspoon White Cooking Wine
3 ounces Arugula
1 pat Butter
Per Serving
Calories 564
Total Fat 25 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 11 g
Cholesterol 100 mg
Sodium 1289 mg
Total Carbohydrates 46 g
Dietary Fiber 5 g
Sugar 12 g
Protein 36 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon kosher salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer.
Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along the bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove 10-15 minutes. While grits cook, place pork chops on a plate, and season on all sides with a total 1/4 teaspoon Friends Forever Salt. Let remain at room temperature until needed.
Prepare your mise en place: Remove stems from figs, and cut fruit into 1/2-inch pieces. Halve muscadines, and use the tip of a knife to pop out seeds. Working over a small bowl, squeeze each muscadine half to press out the flesh and juice. Reserve flesh and juice, and discard skins and seeds.
In a mixing bowl combine figs, muscadine flesh and juice, honey, vinegar and 1/2 teaspoon Friends Forever Salt. Mix thoroughly to combine, and set aside.
Place a skillet over medium-high heat; add 2 teaspoons cooking oil. When oil is shimmering add pork chops. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and cook on second side until firm to the touch and browned on the second side, 1-2 minutes more. Remove from pan.
Add arugula to bowl of fruit, and toss to combine. Taste and adjust seasoning as desired with remaining Friends Forever Salt.
Stir butter into grits. Taste and season as desired with kosher salt and freshly ground black pepper. Serve pork chops with salad and grits on the side. Enjoy!