|2 servings||calories per servings 540||protein serving 34 g||carbs per serving 50 g||total fat per serving 22 g|
Tender pork chops and creamy grits make an excellent pair for any weeknight quick-fix dinner, but throwing a peach into the mix imparts a special reminder of why we love summertime in the South so much! By combining sliced peaches with garlic, shallot, tamari and spicy brown mustard, you create a sweet and savory sauce that coats your pork chops in the most satisfying way. Spoonfuls of stone-ground grits serve as an excellent vehicle for any leftover glaze, as do crisp, spicy greens which add a pleasant hint of bitterness to balance out the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||7 g|
• 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!
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.Learn More...