Pork Chops With Sauteed Apples And Grits - cooking recipe

Ingredients

2 teaspoons canola oil
4 pork chops (about 1 inch thick)
2 apples, cored and sliced 1/2 inch thick
1 medium onion, sliced
1 cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons light brown sugar
1 tablespoon dark brown sugar
3 tablespoons unsalted butter or 3 tablespoons margarine
3/4 quick-cooking grits
1/8 teaspoon ground nutmeg
2 tablespoons light cream
salt and pepper

Preparation

Heat the oil in a large skillet over medium-high heat.
Season the pork with 1/2 teaspoons each of salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side.
Transfer to a plate and cover with foil to keep warm; reserve the skillet.
Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes.
Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes.
Add 1 tablespoons of the butter.
Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
Meanwhile, in a medium saucepan, bring 3 cups water to a boil.
Whisk in the grits and cook on low heat until thickened. Whisk in remaining 2 tablespoons butter, 1/2 teaspoons salt, and 1/8 teaspoons nutmeg and pepper, and the cream.
Top the grits with the pork chops and apple mixture and serve warm.
For the leftover grits, pour into a shallow baking dish and refrigerate. When the grits are set, you can cut them into squares and fry in a little oil, then top with maple syrup for breakfast.