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About the Dish

1/2 cup Stone-Ground Grits
1 pound Porterhouse Bone-in Pork Chop
3/4 teaspoon Friends Forever Salt
1.5 ounce Fairywood Thicket Farm Elderberry Jelly
4 ounces Muscadine
1 teaspoon White Wine Vinegar
3 ounces Arugula
1 pat Butter
Per Serving
Calories 780
Total Fat 36 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 175 mg
Sodium 1010 mg
Total Carbohydrates 56 g
Dietary Fiber 7 g
Sugar 14 g
Protein 58 g
Chef Robert Lupo

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.

METHOD

1
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.
2
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.
3
While grits cook, place pork chops on a plate, and season on all sides with a total 1/4 teaspoon Friends Forever Salt. Set aside at room temperature until needed.
4
MISE EN PLACE 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.
5
In a mixing bowl combine elderberry jelly, muscadine flesh and juice, vinegar and 1/2 teaspoon Friends Forever Salt. Mix thoroughly to combine. Slowly whisk in 1 tablespoon olive oil, and set aside.
6
Place a skillet over medium-high heat, and add 1 teaspoon 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. Remove from pan.
7
Add arugula to muscadine mixture, and toss to combine. Taste and adjust seasoning as desired with Friends Forever Salt.
8
Stir butter into grits. Taste and season as desired with kosher salt and pepper. Serve pork chops with salad and grits on the side, and enjoy!