The inspiration for this dish is a Creole classic, grillades and grits. Look for Berkshire, Duroc, and other heritage pork at specialty markets.
4 cups water
4 cups fresh orange juice
1/2 cup coarsely chopped jalapeño pepper (about 2 peppers)
1/4 cup packed brown sugar
2 1/2 tablespoons fine sea salt
4 (8-ounce) bone-in center-cut heritage pork chops (such as Berkshire)
2 slices bacon
1/2 cup finely diced onion
1/4 cup finely diced apple
1/4 cup thinly sliced mushrooms
1/4 cup finely chopped peeled butternut squash
1/4 cup finely chopped Swiss chard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 1/2 cups finely chopped onion
1/4 cup finely chopped celery
1 teaspoon minced jalapeño pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup fat-free, less-sodium beef broth
1/2 cup water
1/2 cup no-salt-added canned whole tomatoes, coarsely chopped
2 1/2 cups water
1/8 teaspoon salt
1/2 cup stone-ground grits
1 tablespoon butter
2 tablespoons fat-free, less-sodium beef broth
How to Make It
To prepare pork, combine first 5 ingredients in an airtight container, stirring until sugar dissolves. Add pork; seal and refrigerate 8 hours or overnight. Remove pork from brine; pat dry. Discard brine.
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/2 cup onion and next 5 ingredients (through 1 minced garlic clove) to drippings in pan; cook 8 minutes or until squash is tender and liquid evaporates, stirring frequently. Stir in bacon.
Cut 1 (1-inch) horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 3 tablespoons vegetable mixture into each chop. Sprinkle both sides of chops evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large cast-iron skillet over high heat. Add pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; reduce heat to medium-low.
To prepare sauce, add 1 1/2 cups onion to pan; cook 4 minutes or until browned, stirring frequently. Add celery, jalapeño, and 1 garlic clove to pan; cook 3 minutes, stirring constantly. Stir in flour; cook 1 minute. Add 1/2 cup broth and 1/2 cup water, stirring until flour dissolves. Add tomatoes; increase heat to medium-high. Return pork to pan; simmer 10 minutes or until desired degree of doneness.
To prepare grits, bring 2 1/2 cups water and 1/8 teaspoon salt to boil in a saucepan. Slowly add grits, stirring constantly. Reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring frequently. Remove from heat; stir in butter and 2 tablespoons broth. Serve with pork and sauce.
August, New Orleans, Louisiana
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.