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Apple Butter Glazed Berkshire Pork Chop with Grits, Surryano Ham, Caramelized Onions, Autumn Spinach, Stayman Apple and Sage Cream

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Ingredients

Grits

1 quart whole milk

¼ pound butter

1 bay leaf

1 cup stone-ground grits (I use Byrd Mills)

Salt and white pepper to taste

4 tablespoons mascarpone cheese

Caramelized Onions

4 tablespoons unsalted butter

2 Vidalia or sweet onions, peeled, cored, and julienned

Salt and pepper to taste

Spinach

2 tablespoons unsalted butter

1 shallot

1 garlic clove, minced

1 pound baby spinach

Salt and pepper to taste

Stamina Apple and Sage Cream

2 tablespoons unsalted butter

2 shallots, chopped

4 tablespoons fresh sage leaves

4 Stayman apples, cored, chopped

½ cup brandy

1 cup apple cider

½ cup chicken stock

1 ½ cup heavy cream

Salt and pepper to taste

Pork Chops

4 Berkshire pork chops, 10-12 ounces each

Salt and pepper to season

2 tablespoons unsalted butter

4 sprigs fresh thyme

½ cup chicken stock, warm

½ cup apple butter

½ pound shaved Edwards Surryano ham

Directions

Grits

  1. Bring milk, butter, and bay leaf to a boil. Cut down to a simmer.
  2. Stir in grits with a whisk. Continue to whisk every couple of minutes until they “bloom,” then switch to a spatula and cook on very low, stirring every 5−10 minutes. (By using a spatula, you cut down on the risk of scraping up any browned grits that ultimately get stuck on the bottom.)
  3. Cook for 1½ hours until smooth and creamy. Season with salt and white pepper. You may need to add a little more milk if necessary as they cook.
  4. Finish by folding in a little mascarpone cheese.

Caramelized Onions

  1. In a sauté pan over medium-high heat, add butter. Let brown slightly.
  2. Add onions. Cook until caramelized a golden brown. Season with salt and pepper.

Spinach

  1. In a large sauté pan over medium heat, add butter, shallot, and garlic. Let shallot and garlic get golden.
  2. Turn up heat to high. Add spinach. Cook until wilted (4−5 minutes). Season with salt and pepper.

Stayman Apple and Sage Cream

  1. Heat a saucepot over medium heat. Add butter, shallots, sage, and apples. Cook until slightly caramelized (5−7 minutes).
  2. Deglaze pan with brandy. Cook until brandy has evaporated.
  3. Add apple cider. Reduce by half. Add chicken stock. Cook until reduced to less than a half cup of liquid.
  4. Add heavy cream. Reduce to a syrupy consistency. Season with salt and pepper. Strain through a chinois.

Pork Chops

  1. Preheat oven to 350 degrees.
  2. Season pork on both sides. Sear pork in a sauté pan with butter until golden on one side. Add thyme. Flip chops.
  3. Add chicken stock to pan and finish in a 350-degree oven (about 7−10 minutes). Pull pork out of oven and glaze with apple butter.

To Assemble

  1. Place grits in center of plates. Place the wilted spinach alongside. Put the shaved ham next to the spinach.
  2. Lay pork up against grits. Place caramelized onions over pork. Drizzle sauce around.
  3. Garnish with fresh apples and crispy sage leaves.
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