Pork Chops with Apples & Creamy Bacon Cheese Grits Recipe

This Pork Chops with Apples & Creamy Bacon Cheese Grits is a savory and creamy recipe, which is made with juicy pork chops and crispy bacon. It’s the ultimate comfort food recipe, perfect for a hearty Southern-style dinner.

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Pork Chops with Apples & Creamy Bacon Cheese Grits Ingredients

For the Pork Chops & Apples:

• 4 bone-in pork chops, about 1-inch thick
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 Granny Smith apples, cored and sliced
• 2 tbsp butter
• 1/4 cup apple cider or chicken broth
• 1 tsp fresh thyme leaves

For the Creamy Bacon Cheese Grits:

• 8 slices Regular Bacon, Cut Into 1/2-inch Pieces
• 1 whole Yellow Onion, Chopped
• 2 cups Stone Ground Grits
• 4 cups Low Sodium Chicken Broth
• 2 cups Water
• 2 cups Heavy Cream
• 1 1/2 cups Grated Cheese (Monterey Jack, etc.)
• 1 dash Cayenne, For Heat
• Salt As Needed
• Black Pepper To Taste

How To Make Pork Chops with Apples & Creamy Bacon Cheese Grits

For the Grits:

1. Cook bacon and onions: In a heavy pot, cook the bacon over medium heat until the fat has rendered. Add the onions and cook with the bacon until the bacon is chewy and the onions are golden brown.
2. Simmer the grits: Add the grits, chicken broth, and water to the pot. Stir, bring to a boil, then reduce the heat to a simmer. Cover and cook for 30 to 40 minutes, stirring occasionally to prevent sticking.
3. Finish with cream and cheese: Pour in the heavy cream, cover, and continue to simmer on very low heat for another 30 minutes, or until the grits are tender and creamy. Remove from the heat and stir in the grated cheese until melted. Season with salt, pepper, and cayenne to taste. Keep warm.

For the Pork Chops & Apples:

1. Sear the pork chops: While the grits finish cooking, pat the pork chops dry and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 145°F). Remove the chops to a plate.
2. Cook the apples: In the same skillet, melt the butter. Add the apple slices and cook, stirring, until they are tender and caramelized.
3. Make the pan sauce: Pour in the apple cider or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the fresh thyme.
4. Combine and serve: Return the pork chops to the skillet to coat them in the sauce. To serve, spoon a generous amount of the creamy grits onto each plate, top with a pork chop, and spoon the cooked apples and pan sauce over the top.

Recipe Tips

• What kind of grits are best? The recipe recommends coarse, stone-ground grits for the best texture. Avoid instant grits, as they will not hold up to the long cooking time.
• How to get a perfect sear on pork chops? Patting the pork chops completely dry with a paper towel before seasoning is the most important step. This ensures a beautiful, golden-brown crust.
• Can I make this ahead of time? The grits can be made ahead and reheated gently on the stove. You may need to add a splash of milk or broth to loosen them up. The pork chops are best cooked just before serving.
• What are the best apples for this dish? Granny Smith apples are a great choice because their tartness cuts through the richness of the pork and cheesy grits. Honeycrisp or Braeburn would also work well.

What To Serve With This Dish

This is a very hearty and complete meal, but a simple green side can round it out.

• Steamed or roasted green beans
• A simple green salad with a sharp vinaigrette
• Sautéed collard greens

How To Store Leftovers

• Refrigerate: Store leftover pork chops and grits in separate airtight containers in the refrigerator for up to 3 days. The grits will become very firm when chilled.

Pork Chops & Grits Nutrition Facts

• Serving Size: 1 pork chop with grits
• Calories: 780 kcal
• Fat: 55g
• Carbohydrates: 35g
• Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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