• 4servings
  • 475calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 4 cups fresh orange juice

  3. 1/2 cup coarsely chopped jalapeño pepper (about 2 peppers)

  4. 1/4 cup packed brown sugar

  5. 2 1/2 tablespoons fine sea salt

  6. 4 (8-ounce) bone-in center-cut heritage pork chops (such as Berkshire)

  7. 2 slices bacon

  8. 1/2 cup finely diced onion

  9. 1/4 cup finely diced apple

  10. 1/4 cup thinly sliced mushrooms

  11. 1/4 cup finely chopped peeled butternut squash

  12. 1/4 cup finely chopped Swiss chard

  13. 1/4 teaspoon salt

  14. 1/4 teaspoon freshly ground black pepper

  15. 1 tablespoon olive oil

  16. 1 1/2 cups finely chopped onion

  17. 1/4 cup finely chopped celery

  18. 1 teaspoon minced jalapeño pepper

  19. 1 garlic clove, minced

  20. 2 tablespoons all-purpose flour

  21. 1/2 cup fat-free, less-sodium beef broth

  22. 1/2 cup water

  23. 1/2 cup no-salt-added canned whole tomatoes, coarsely chopped

  24. 2 1/2 cups water

  25. 1/8 teaspoon salt

  26. 1/2 cup stone-ground grits

  27. 1 tablespoon butter

  28. 2 tablespoons fat-free, less-sodium beef broth

Instructions Jump to Ingredients ↑

  1. To prepare pork, combine first 5 ingredients in an airtight container, stirring until sugar dissolves. Add pork; seal and refrigerate 8 hours or overnight. Remove pork from brine; pat dry. Discard brine.

  2. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/2 cup onion and next 5 ingredients (through 1 minced garlic clove) to drippings in pan; cook 8 minutes or until squash is tender and liquid evaporates, stirring frequently. Stir in bacon.

  3. Cut 1 (1-inch) horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 3 tablespoons vegetable mixture into each chop. Sprinkle both sides of chops evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large cast-iron skillet over high heat. Add pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; reduce heat to medium-low.

  4. To prepare sauce, add 1 1/2 cups onion to pan; cook 4 minutes or until browned, stirring frequently. Add celery, jalapeño, and 1 garlic clove to pan; cook 3 minutes, stirring constantly. Stir in flour; cook 1 minute. Add 1/2 cup broth and 1/2 cup water, stirring until flour dissolves. Add tomatoes; increase heat to medium-high. Return pork to pan; simmer 10 minutes or until desired degree of doneness.

  5. To prepare grits, bring 2 1/2 cups water and 1/8 teaspoon salt to boil in a saucepan. Slowly add grits, stirring constantly. Reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring frequently. Remove from heat; stir in butter and 2 tablespoons broth. Serve with pork and sauce.


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