|2 servings||calories per servings 520||protein serving 31 g||carbs per serving 47 g||total fat per serving 19 g|
Pork, mustard and apples are a classic combination. Add tart sorrel and creamy grits to that equation, and the result is incredible! This dish looks and tastes likes something that took you all night, but comes together in no time at all.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||2 g|
Please read entire recipe before beginning.
In a small saucepan over medium-high heat, combine 1 1/4 cups water, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. When the liquid comes to a simmer, whisk in the grits, stirring continuously until returns to a simmer. Lower heat to medium-low, and cook 15-20 minutes, or until grits are tender and creamy. Stir along the bottom every 5 minutes or so with a whisk or flat-edged wooden spoon to prevent grits from scorching.
Turn off the heat, cover the pot and let rest on the stove at least 10 minutes. Stir in 1 pat butter, and adjust salt and pepper to taste. Adjust the consistency with a little water if you like.
While grits are cooking, prepare your mise en place: Remove apple cores, and cut remaining flesh into 1/2-inch dice. Peel and mince garlic. Slice sorrel leaves across the short length into 1/4-inch strips. In a small bowl, combine apples with remaining 1/4 cup water and cooking wine.
Season pork chops on all sides with a total 1/2 teaspoon PeachDish salt.
Heat a large sauté pan over medium-high heat; add cooking oil, then add pork chops. Sear 2-3 minutes on each side, to brown. Transfer to an oven-safe dish, and place in the oven. Cook 8-12 minutes for rosy, juicy chops, or up to 18 minutes for well done. Remove from the oven, and let rest 4-5 minutes before serving.
When the chops are out of the oven resting, return the skillet to medium-low heat, and add garlic. Cook 30-60 seconds, stirring occasionally. Add mustard, apples and soaking liquid. Bring liquid to a simmer and cook 2 minutes more, stirring to release any bits stuck to the pan.
To serve, stir sorrel into apple mixture. Divide grits between 2 plates. Top with a pork chop and spoon apples and sorrel onto the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...