Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1/2 cup grits, 1 pork chop, and 1/3 cup sauce)

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

August, New Orleans, Louisiana

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Ratings & Reviews

glowalk's Review

ajndsu
June 01, 2013
N/A

phirefly23's Review

Chesterscraps
March 01, 2009
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!

Chesterscraps's Review

phirefly23
January 17, 2009
I purchased heritage pork chops from a local specialty food supplier. The flavor was amazing! This recipe is a bit time consuming (and it took longer than stated for the chops to cook), but SO worth it. Outstanding!

klasshen's Review

Rebecca1977
November 28, 2008
Wow, what an amazing dish!!! I served these over mashed potatoes, which was delicious, but will try the grits next time. A lot of prep work, but well worth it!

Rebecca1977's Review

glowalk
November 17, 2008
This was delicious! I made this for two people, one of whom rated it a 10 out of 10 and the other a 9.5 out of 10. I did not make the grits, but after eating the dish I think it would go fantastic with mashed potatoes.

ajndsu's Review

klasshen
November 08, 2008
Absolutely delicious! We made it without the squash and grits. There is an abundance of complex flavors that makes this one of the best recipes we've made from Cooking Light. This is a meal I would expect from a very upscale restaurant. I can't recommend this enough!