Feta-Stuffed Pork Chops with Pears and Grits
Finally LA is starting to feel like fall so I was feeling like a comfort meal. And not to mention we went to Costco this past weekend and I bought a ton of boneless pork chops that I thought were on sale but sadly I was mislead. :( Either way I knew I needed to do something with 5 lbs. of pork chops - thank goodness for the freezer.
This dish was surprising delicious - a mix of savory and sweet...and very comforting!
Serves: 4
Pork Chop Ingredients:
Grits Ingredients:
For the grits: In a large pot over medium heat, cook the bacon and onions until bacon is chewy and onions are translucent, about 2-3 minutes. Pour in the grits and add the chicken broth. Stir together and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally for 30 to 40 minutes. Add the half & half and cayenne, stirring them into the grits. Cover the pot and keep cooking on very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes.
Just before serving, stir in cheese and add salt & pepper to taste.
For the pork chops: Cut a horizontal slit through the thickest portion of each pork chop to form a pocket. Stuff a spoon full of feta cheese into each pocket. Sprinkle with salt and pepper evenly on both sides. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add pork to pan and cook for 5 minutes on each side or until desired degree of doneness. Remove pork from pan and let stand for 5 minutes.
Melt butter in pan, swirl to coat. Add pear wedges and sprinkle with salt and pepper. Saute 4 minutes or until lightly browned, stirring occasionally.
To serve, spoon grits into a bowl and top with pork chop and sauteed pears on top.
Enjoy!!!
This dish was surprising delicious - a mix of savory and sweet...and very comforting!
Serves: 4
Pork Chop Ingredients:
- 4 boneless center-cut lion pork chops (about 4 ounces each), trimmed
- feta cheese crumbles
- salt
- pepper
- olive oil
- 1 Tablespoon unsalted butter
- 1 ripe pear, cored and cut into 16 wedges
Grits Ingredients:
- 4 slices bacon, cut into 1/2 inch pieces
- 1 sweet onion, chopped
- 2 cups stone-ground white or yellow grits (the coarser the better)
- 4 cups low-sodium chicken broth
- 1 to 1 1/2 cups of half & half (you could use heavy cream)
- dash of cayenne pepper (or to taste)
- 1 1/2 cups grated 4-cheese blend or any other cheese of choice (preferably something that melts easily)
- salt & pepper
For the grits: In a large pot over medium heat, cook the bacon and onions until bacon is chewy and onions are translucent, about 2-3 minutes. Pour in the grits and add the chicken broth. Stir together and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally for 30 to 40 minutes. Add the half & half and cayenne, stirring them into the grits. Cover the pot and keep cooking on very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes.
Just before serving, stir in cheese and add salt & pepper to taste.
For the pork chops: Cut a horizontal slit through the thickest portion of each pork chop to form a pocket. Stuff a spoon full of feta cheese into each pocket. Sprinkle with salt and pepper evenly on both sides. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add pork to pan and cook for 5 minutes on each side or until desired degree of doneness. Remove pork from pan and let stand for 5 minutes.
Melt butter in pan, swirl to coat. Add pear wedges and sprinkle with salt and pepper. Saute 4 minutes or until lightly browned, stirring occasionally.
To serve, spoon grits into a bowl and top with pork chop and sauteed pears on top.
Enjoy!!!
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