Pork Chops with Apples and Grits

For the Grits:
8 slices bacon, cut into 1/2 inch pieces
1 yellow onion, chopped
2 cups stone ground grits
4 cups low sodium chicken broth
2 cups half and half
Dash of cayenne, or to taste
1 1/2 cups grated Monterey Jack or other cheese
salt and pepper to taste

For the Pork Chops:
6  pork chops
2 TBSP butter
2 TBSP olive oil
salt and pepper to season the chops
3 gala apples, cored and diced
2/3 cup white wine
2 1/2 tsp apple cider vinegar
1 cup pure maple syrup

Make the Grits:
Cook the bacon and the onion until the bacon is done and the onions are translucent about a minute or two.

Pour in the grits and the chicken broth. 

Stir and bring to a boil, then reduce heat down to a simmer.  Cover and let cook for about 30-40 minutes stirring occasionally.  Add the half and half and the cayenne.  Keep cooking over very low heat until they are tender but not mushy.  About another 20 minutes.  ( I used 5 minute grits only because the store didn't have real grits. Shame on you store!!) Add the cheese and salt and pepper to taste just before serving. 

Make the Pork Chops:
Season the pork chops on both sides with salt and pepper.  Melt the butter and olive oil in a large skillet over medium heat.  Cook the pork chops until they are golden brown about 2-4 minutes per side depending on how thick your chops are.  They will finish cooking in the pan later so don't worry if they are still pink in the middle. 

Remove the pork chops to a plate and add the apples to the pan. 

I used 3 apples because I knew the kids would like lots of apples

Add the wine and the vinegar.  Cook the apples for about 6 minutes or until the liquid has reduced by half.  Add the maple syrup.  Stir and allow it to start bubbling. 

Add the pork chops to the pan, cover and reduce heat to low. 

Cook for another 15-20 minutes. 
Spoon the grits onto a plate, place pork chop on top and spoon on the apples and the sauce.  Yum!

Recipe adapted from The Pioneer Woman Cooks