Ingredients
Method
- Prep the pork chops: Pat them completely dry with paper towels — this is the most important step for a good sear. Sprinkle both sides with salt (about half of your total) and pepper. Let them sit at room temperature while you prep everything else.
- Cook the bacon: In a large cast iron skillet over medium heat, cook the bacon until crispy. Remove to a paper towel-lined plate and crumble once cool enough to handle. Reserve 1 tablespoon of the rendered fat in the pan.
- Sear the pork chops: Increase heat to medium-high and add olive oil along with any remaining bacon fat. When the oil shimmers, lay the pork chops in the skillet without crowding — cook in two batches if necessary. Sear undisturbed for 4 minutes until deeply golden on the bottom. Flip and cook another 3-4 minutes. The internal temperature should reach 145°F (I use an instant-read thermometer). Transfer to a plate and tent loosely with foil while you make the sauce.
- Make the apples: Reduce heat to medium and add butter to the skillet. Once melted, add the apple wedges and cook for 2-3 minutes until they begin to soften but still hold their shape. Add the thyme leaves and honey, stirring to coat. Cook another minute. Remove the pan from heat and stir in the heavy cream.
- Make the grits: While the pork cooks, bring broth to a boil with salt. Slowly whisk in the grits, reduce heat to low, cover, and cook for 7-8 minutes until tender and creamy. Stir in butter and cheddar cheese until melted. Season with additional salt if needed.
- Serve: Spoon the grits into shallow bowls or plates, top with the seared pork chops, then spoon the apple mixture over everything. Scatter crumbled bacon on top and finish with a few thyme leaves and fresh cracked pepper.
Nutrition
Notes
The trick is getting the pork chops to brown properly before you add the apples. If they're crowded in the pan or the skillet isn't hot enough, you'll steam them instead of searing them and lose all that flavor. I use a heavy cast iron skillet for this — it holds heat better than thin pans — but any deep skillet works if you cook in batches.
I like to serve this with a simple green salad or roasted broccoli on the side, though honestly, the grits are so rich and flavorful that they carry the meal on their own. Leftovers reheat beautifully in a skillet with a splash of broth to revive the sauce.