Pork Chops with Smoky Apple-Mustard Glaze, Crispy Scallion Grit Cakes, and Warm Kale-Corn Saute

Instructions

1. 1

   1. Season the pork chops on both sides with 5 g (1 tsp) salt, 2 g (3/4 tsp) black pepper, and 2 g (1 tsp) smoked paprika. Let them rest at room temperature for 15 minutes while you prepare the other components.

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   2. For the grits, bring the water and milk to a gentle boil in a saucepan. Reduce the heat and slowly whisk in the grits. Cook for 18 to 20 minutes, stirring often, until thick and creamy.

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   3. Stir into the grits 14 g (1 tbsp) butter, the cheddar cheese, half of the scallions, 1 g (1/4 tsp) black pepper, and 2 g (1/2 tsp) salt. Mix until the cheese melts. Spread the mixture into a small dish or pan in a layer about 2 cm / 3/4 in thick. Let cool for 10 minutes.

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   4. In a small bowl, mix together the apple juice, Dijon mustard, 15 ml (1 tbsp) apple cider vinegar, brown sugar, the remaining smoked paprika, and half of the minced garlic.

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   5. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until browned. Transfer them to a tray and finish cooking in a preheated oven at 205 °C / 400 °F for 6 to 10 minutes, or until they reach a safe internal temperature and the juices run clear.

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   6. While the pork is in the oven, pour the apple-mustard mixture into the same skillet. Cook for 3 to 5 minutes over medium heat, scraping up the browned bits, until the glaze reduces and turns glossy. Remove from the heat and whisk in 14 g (1 tbsp) butter for richness.

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   7. Unmold the cooled grits and cut into 8 rectangles or squares. Beat the egg in a shallow plate and lightly coat each piece with egg. Heat 15 ml (1 tbsp) vegetable oil in a nonstick skillet over medium heat and cook the grits cakes for 3 to 4 minutes per side until crisp and golden.

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   8. In another skillet, heat the remaining oil over medium heat. Add the yellow onion and cook for 3 minutes. Add the remaining garlic and cook for 30 seconds. Add the kale, corn, remaining apple cider vinegar, remaining salt, and the rest of the black pepper. Saute for 4 to 5 minutes until the kale is tender and the corn is hot. Stir in the remaining scallions.

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   9. Serve each plate with one pork chop, 2 grits cakes, and a portion of the warm kale-corn saute. Spoon the smoky apple-mustard glaze over the pork just before serving.