Kiss my grits!

Many of you may already know that I love to cook but making a decision on WHAT to cook is always a struggle. Luckily I am hoping people spread the word on this blog and then begin requesting dishes for me to make. That way, it's a win/win. I don't have to pick and they get to learn how to make some amazing dishes. If you have any ideas for dishes, feel free to let me know

This one's for you Daniel and you will be happy to know, I did NOT use fruit in my sauce....

Pan roasted pork chops with vegetables and cheesy grits (this name is terrible)

3 Pork chops- about 1 inch thick (I prefer boneless because they take less time to cook), You can also use thin chops just make sure to cut down the cooking time. No one likes over cooked pork.
3-4 carrots, diced
1 onion, sliced
1 granny smith apple, peeled and diced
salt and pepper
Grits (Trader joes has great grits near their oatmeal and breakfast cereal. I like to buy the stone ground white corn grits. Just follow the package direction on how to cook. Very simple and very yummy)
1/2 shredded cheese of your choice. I think cheddar would be the best to use, I only had mozzarella so I used that.
1/4 maple syrup
Red pepper flakes

Turn the oven to 350 degrees.

Preheat a skillet over medium high heat with about a tablespoon of canola or vegetable oil. Use either cast iron or stainless steel (I'm not a big believer in nonstick skillets based solely on their sucky searing abilities) If you don't own a pan other than nonstick, that's fine, just crank the heat a little bit higher.

Dry off the pork chops with a paper towel. This ensures an even a good sear.  Generously salt and pepper both sides.  Add to preheated skillet. Hear the sizzle?! Cook on one side for about 5 minutes. Turn heat to medium,Flip and cook on other side for about 5 minutes. If the pork chop does not release from the pan, DO NOT FORCE IT! It will let you know when it's ready to be flipped. Just wait a minute or so and try to pick it up again.

After the chop is cooked on both sides, remove from pan and transfer to a smaller pan. Put in preheated oven for about 12 minutes or so.

While the chops are in the oven, put carrots in the skillet the pork was seared in for about 5 minutes. Stir occasionally. Make sure heat is still on medium.  Add onions to carrots and cook until onions are tender. About 10 more minutes. Reduce to lowest setting. Add chopped apple to mixture. Make sure to add these in the last step so they are heated through but still have a little bit of bite. They don't taste very good in this recipe if you overcook them.

Cook grits according to package directions. They should only take about 20 minutes. In fact, I started these when I was searing off the pork chops. They can sit on the stove with no heat for a while and will stay warm. Don't forget to add cheese when they are finished cooking.

By this point, the pork should be done. Remove from oven and transfer to a plate and let rest. Put smaller pan on the stove and add maple syrup and red pepper flakes. Only about a pinch. A little goes a long way. Turn heat to low and simmer the maple syrup for a few minutes (about 3) until it has reduced a bit.

To assemble: Place grits on bottom of plate and place pork on top of grits. Put vegetable and apple mix on top of the chop and top with sauce.

I didn't have high hopes for this dish but it was pretty delicious and has instantly become one of my favorites. The sweetness of the maple syrup along with the spicy from the red pepper flakes makes this dish an all around hit. I say that because Blake told me he enjoyed it.