Pecan-Crusted Pork Chops with Apple Mustard, Creamy Grits Gratin and Warm Kale Skillet

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a small baking dish with a little vegetable oil.

2. 2

   In a medium saucepan, bring the water, milk, 4 g salt, 2 g black pepper, and 2 g garlic powder to a boil. Slowly whisk in the grits, reduce the heat, and cook for 5 to 7 minutes, stirring constantly, until thickened.

3. 3

   Remove the saucepan from the heat and stir in 15 g butter and 80 g shredded cheddar until melted. Fold in half of the thinly sliced yellow onion. Transfer to the prepared baking dish, top with the remaining 40 g cheddar, and bake for 18 to 20 minutes at 220 °C / 425 °F until the gratin is set around the edges and golden on top.

4. 4

   Meanwhile, in a small bowl, mix the apple butter, 30 ml Dijon mustard, and 15 ml apple cider vinegar to make the glaze.

5. 5

   In another bowl, combine the chopped pecans, breadcrumbs, remaining garlic powder, remaining black pepper, and a pinch of salt.

6. 6

   Pat the pork chops dry with paper towels and season them with the remaining salt. Coat both sides with the beaten egg, then press the pecan-breadcrumb mixture onto each chop to form an even crust.

7. 7

   Heat 15 ml vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2 minutes per side until the crust is lightly browned. Brush the tops with half of the apple-mustard glaze.

8. 8

   Transfer the skillet to the oven and cook the pork chops for 10 to 14 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Remove the skillet from the oven, brush with the remaining glaze, and let rest for 5 minutes.

9. 9

   While the pork finishes cooking, heat the remaining 15 ml vegetable oil and the remaining 15 g butter in another skillet over medium heat. Add the remaining yellow onion and cook for 4 minutes until softened.

10. 10

    Add the kale, chicken broth, smoked paprika, and the remaining 15 ml apple cider vinegar. Cook for 4 to 5 minutes, stirring, until the kale is tender and glossy.

11. 11

    Serve a portion of creamy grits gratin on each plate, add a pork chop alongside or on top, and finish with the warm kale and onion skillet. Spoon over any juices from the pan before serving.