Cheshire Pork Chops Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a saucepan, bring 4 cups of water to a boil. Stir in the smoked grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened. If using pre-cooked grits, follow package instructions.

2. 2

   Sauté the Chard and Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped chard and sliced trumpet mushrooms, cooking until the chard is wilted and mushrooms are tender, about 5-7 minutes. Season with salt and pepper.

3. 3

   Cook the Pork Chops

   Season pork chops with salt and black pepper. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the pork chops for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

4. 4

   Make the Cherry Jus

   In the same skillet used for the pork, add the pitted cherries and chicken stock. Bring to a simmer and cook for 5-7 minutes until the cherries soften and the sauce thickens slightly. Stir in butter for a rich finish.

5. 5

   Prepare the Corn Crunch

   In a small skillet, add corn and sauté over medium heat until slightly charred and crispy, about 5 minutes. Season with salt.

6. 6

   Serve

   On each plate, place a serving of smoked grits, top with sautéed chard and mushrooms, add a pork chop, drizzle with cherry jus, and garnish with corn crunch.