About the Dish

Per Serving
Calories 540
Total Fat 22 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 1070 mg
Total Carbohydrates 50 g
Dietary Fiber 7 g
Sugar 16 g
Protein 34 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Peach Cider

Sometimes you look at a dish, and realize you have the perfect accompaniment. For peach- glazed pork chops, we have a cider made with peaches to help the peach glaze stand out even more. Treehorn Peaches Regalia will be a dryer addition to the sweet peach glaze.

Treehorn Peaches Regalia, Atlanta, Georgia

Glera - Prosecco, Italy

Ripe and lively stone fruit flavors of Prosecco match perfectly with this peach glaze. Since it is a sparkling wine, the acids and bubbles handle the weight of the dish well, while helping to cut through some of the richness. There’s also a tropical element to the wine that helps mitigate the spiciness of the salad.

Nino Franco ‘Primo Franco,’ Valdobbiadene Prosecco Superiore, Italy


• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon kosher salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat, and cover pan.
MISE EN PLACE • Peel and thinly slice peaches. • Peel and mince shallot. • Peel and mince garlic. • Discard any tough greens stems.
Season pork chops on all sides with 1/4 teaspoon pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chops. Cook 2 minutes on the first side. • Flip chops, and cook 2 minutes more. • Transfer to a plate.
• Add peaches. Cook, stirring, until peaches begin to wilt, about 1 minute. • Reduce heat to medium. Add shallot and garlic. Cook, stirring, until shallot is translucent, about 2 minutes.
• Stir in bouillon, 1/2 cup water, mustard, tamari and 1 tablespoon vinegar. Cook, stirring, until sauce reduces to a glaze, 2-3 minutes. • Return chops to pan. Turn to coat in glaze.
• Toss greens with 1 teaspoon olive oil and reserved 1 teaspoon vinegar. • Season with 1/4 teaspoon kosher salt.
• Uncover grits. Adjust consistency as desired with hot water. Divide between 2 plates. • Divide salad between 2 plates. • Divide pork chops and top with half of the peach mixture. Enjoy!