Yummmmy! I agree that it's a lot of prep work, but I generally pair two recipes with similar ingredients and do prepping once. I didn't search around for the special chops but got good bone in chops from whole foods. Great flavors and I bet you could even change up the stuffing with what you've got on hand. But leave the bacon always! I served with grits and it was great!
Stuffed Heritage Pork Chops with Creamy Grits
Photo: Randy Mayor; Styling: Cindy Barr
The inspiration for this dish is a Creole classic, grillades and grits. Look for Berkshire, Duroc, and other heritage pork at specialty markets.
Yield: 4 servings (serving size: 1/2 cup grits, 1 pork chop, and 1/3 cup sauce)
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Amount per serving
- Calories: 475
- Calories from fat: 35%
- Fat: 18.5g
- Saturated fat: 6.8g
- Monounsaturated fat: 8.7g
- Polyunsaturated fat: 1.6g
- Protein: 40.6g
- Carbohydrate: 35.5g
- Fiber: 3.2g
- Cholesterol: 111mg
- Iron: 2.9mg
- Sodium: 954mg
- Calcium: 73mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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