Ingredients
Grits
- 8 Slices of bacon cut up into 1 inch intervals
- 1 Chopped Onion
- 2 TBS Olive Oil
- 2 Cups Course, Stone-Ground, Yellow Grits
- 4 Cups of Chicken Broth
- 2 Pints of Heavy cream
- 1/2 Cup of Monterey Jack Cheese
- Cayenne Pepper
Pork Chops
- 2 TBS of Butter
- 2 TBS Olive Oil
- 6-8 Center Cut Pork Chops
- Salt
- Pepper
Apple, Sweet Potato Compote
- 2 Cups Dry White Wine
- 2 tsp Apple Cider Vinegar
- 2 Gala Apples sliced into cubes
- 2 Cups of Sweet Potatoes sliced into cubes
- 3/4 Cup of Real Maple Syrup
Pan Fried Spinach
- Oil Oil
- Butter
- Spinach
- Salt
- Pepper
Directions
Grits
In a large stock pot, on medium high heat, add bacon and olive oil, then add onion. When onion gets transparent and bacon is partially done add grits and stir well. Turn down heat to medium and slowly pour in chicken broth while continuing to cook. Let simmer until grits are well cooked. Add heavy cream, stir and add cheese and a dash of Cayenne pepper. Stir and let simmer a little longer.
Pork Chops
Melt Butter in skillet, add olive oil, salt and pepper both sides of pork chops, add pork chops to skillet then brown each side for approximately 3 minutes. Remove Chops.
Apple, Sweet Potato Compote
In same skillet that you cooked the chops, reduce heat, add cubed sweet potatoes, cubed apples, wine and apple cider vinegar. Simmer until liquid has reduced by half. Add pork chops and smother them in the compote.
Pan Fried Spinach
Place Spinach in a frying pan with Olive Oil and Butter, add Salt and Pepper and let simmer until spinach is wilted down.
