|2 servings||calories per servings 770||protein serving 57 g||carbs per serving 51 g||total fat per serving 36 g|
Ever wonder why pork is so often paired with apples? It’s because pork has a hint of sweetness that creates an affinity with many fruits. One late-summer fruit near and dear to Southerners’ hearts, muscadines, is among pork’s natural partners. A little sugar, salt and vinegar help release their juices and create a dressing for peppery arugula, which has slight bitterness that play nice with sweet flavors. A side of buttery grits - another Southern favorite - completes this satisfying meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||51 g|
|Dietary Fiber||8 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 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!
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.Learn More...