The Pioneer Woman

Last night I prepared an amazing dinner for Sam. It was like our Friday night. We both have so much to do this weekend in different places that we wont see each other again until Sunday evening. I found this recipe on The Pioneer Woman's Blog. Ree Drummond is amazing. She pretty much lives my dream life...Raising a family on the farm. I have also started recording her new show on the Food Network. Even Sam likes watching her on Saturdays.

I made Creamy Bacon Cheese Grits and Pork Chops with Apples. As soon as I saw the recipe, I knew I had to make it.

Creamy Bacon Cheese Grits
8 slices regular bacon, cut into 1/2 inch pieces
1 yellow onion, chopped
2 cups stone ground grits (the coarser the better)
4 cups low sodium chicken broth
2 cups water
2 cups heavy cream
1 1/2 cups grated cheese (Monterrey jack)
1 dash cayenne
salt as needed and pepper to taste

In a heavy pot, cook bacon over medium heat for a couple minutes to render fat. Add onions & cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Whisk often to avoid sticking to the bottom of the pot. Reduce heat to simmer, cover pot, cook 30 minutes. Stir occasionally, making sure liquid level is okay. If dry, add a little warm broth.
After cooking time, pour in cream. Cover pot and continue to simmer on very low for 30 min. (**This is when I started the pork chops and asparagus side)
Taste and add salt, pepper and cayenne. Remove from heat and stir in grated cheese. This recipe was huge. We had tons of leftovers. I would either cut the recipe in half or make it for company.

Pork Chops with Apples
6 whole boneless pork chops (1/2 inch thick)
2 tbsp. olive oil
2 tbsp. butter
2 whole Gala apples, diced
1/2 cups dry white wine
2 tsp. apple cider vinegar
3/4 cup pure maple syrup
1 dash salt
fresh ground black pepper

I used two 1 inch thick pork chops and butterflied them to 1/2 inch thick.
Heat large, heavy skillet over medium high heat. Add olive oil and butter. Melt. Salt and pepper both sides of pork chops. Brown both sides. Remove from skillet.
Reduce heat to medium. Add apples and stir. Pour in wine & vinegar, then whisk along bottom of pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir. Return pork chops to the skillet and cover. Simmer on low for 20 minutes. Serve pork chops over cheese grits and spoon apple-maple sauce over the top.

I would have paid money to eat this meal in a restaurant. It was delicious and pretty easy to prepare. I did have to stay in the kitchen to make sure my grits didn't burn but considering I had a big glass of wine I was ok with that. ENJOY!!