About the Dish

Per Serving
Calories 770
Total Fat 36 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 175 mg
Sodium 1020 mg
Total Carbohydrates 51 g
Dietary Fiber 8 g
Sugar 14 g
Protein 57 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.

Citrus IPA

The juicy citrus-inspired IPA has become the de facto Atlanta IPA. Second Self's Citrus IPA packs flavors of grapefruit and orange peel into a beer that has more aroma than bitterness. With a dry clean finish, Citrus IPA goes well with dishes that benefit from added fruit. For this pork chop dish featuring grits, arugula and muscadines, Citrus IPA will complement the arugula bitterness while not detracting from the fruity flavor of the muscadines. The clean dry finish will make you ready for the next bite of pork chop.

Second Self Citrus IPA, Atlanta, Georgia

Chardonnay - Napa Valley, California

You often hear of pork being the ‘other white meat,’ and it is very versatile in that it can pair with white wines just as well as reds. Due to the accompanying ingredients, a structured, oak-driven chardonnay will be perfect against the backdrop of the pork. Notes of ripe golden apples and butter will complement the muscadine salad while echoing the herbaceousness of arugula.

Cakebread Chardonnay, Napa Valley, California


• 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 pot.
While grits cook, season pork chops on all sides with a total 1/2 teaspoon Friends Forever salt. Set aside at room temperature.
MISE EN PLACE • Halve muscadines lengthwise. Discard seeds. • Working over a bowl, squeeze each muscadine half to pop the translucent flesh and juice from the skin. (If muscadines won’t come out easily, use a spoon.) Discard skins • Discard any tough arugula stems.
In a large bowl, whisk together jelly, muscadines, vinegar, 1/4 teaspoon Friends Forever salt and 1 tablespoon olive oil.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork chops. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip chops. Cook without disturbing until firm and browned on other side, 1-2 minutes. (If you prefer no rosiness in your chops, cook 1-2 minutes more per side). • Transfer chops to a plate.
Toss arugula in muscadine dressing. Taste and adjust seasoning as desired with Friends Forever salt.
• Stir butter into grits. Adjust consistency as desired with a little hot water. Taste and adjust seasoning as desired with kosher salt and black pepper. • Divide grits between 2 plates. • Top with pork chops. Serve with salad, and enjoy!