Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The inspiration for this dish is a Creole classic, grillades and grits. Look for Berkshire, Duroc, and other heritage pork at specialty markets.

John Besh
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup grits, 1 pork chop, and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

August, New Orleans, Louisiana

Nutrition Facts

475 calories; calories from fat 35%; fat 18.5g; saturated fat 6.8g; mono fat 8.7g; poly fat 1.6g; protein 40.6g; carbohydrates 35.5g; fiber 3.2g; cholesterol 111mg; iron 2.9mg; sodium 954mg; calcium 73mg.
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