2 Pork Chops with Apples and Creamy Bacon Cheese Grits

Nate and I have a new FAVORITE meal after tonight. . . 

the Pioneer Woman's Pork Chops with Apples and Creamy Bacon Cheese Grits were out of this world!

Not only does it create a beautiful display, these pork chops and grits are the perfect Southern meal to 'wow' guests at your table! 

Pork Chops with Apples
6 whole Boneless Pork Chops, About 1/2-inch Thick
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 whole Gala Apples, Diced
1/2 cup Dry White Wine
2 teaspoons Apple Cider Vinegar
3/4 cups Pure Maple Syrup
1 dash Salt
Freshly Ground Black Pepper
Creamy Bacon-Cheese Grits (see below)
Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes. Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.

Creamy Bacon Cheese Grits 
8 slices Regular Bacon, Cut Into 1/2-inch Pieces
1 whole Yellow Onion, Chopped
2 cups Grits (not quick cooking) (I used Aunt Jamima's Old Fashioned Grits)

4 cups Low Sodium Chicken Broth
2 cups Water
2 cups Heavy Cream
1-1/2 cup Grated Cheese (Monterey Jack, Etc.)
1 dash Cayenne, For Heat
Salt As Needed
Black Pepper To Taste

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Pioneer Woman