Bing Pixel Amazon Pixel Code Skip to main content

Georgia Pork Chops and Grits with Grilled Peach

Georgia Pork Chops and Grits with Grilled Peach

QuakerOats-RecipeBanner
  • 2

    Servings

  • 10 min

    Preparation Time

  • 20 min

    Cook Time

  • Rating

Enjoy a taste of Georgia with this savory dish of pork chops and grits, complemented by the sweetness of grilled peaches for a delicious Southern-inspired meal.

Ingredients

  • 2 each boneless pork chop (4-6 oz)
  • 1/4 tsp salt; kosher (divided)
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 2 tbsp oil, vegetable (divided)
  • 1 tbsp butter, unsalted (divided)
  • 2 each fresh, semi-ripe, Georgia peaches, cut into wedges
  • 1 tbsp mustard dijon
  • 3/4 cup white wine; dry
  • 1/4 cup water
  • 1 tbsp thyme, fresh, picked and chopped
  • Grits

  • 3/4 cup Quaker® Quick Grits - Original
  • 2 cups milk, 1%
  • 1 cup water
  • 1 tbsp honey
  • Pinch chile flake (optional)
  • 1/4 tsp salt
  • 1/2 tbsp unsalted butter
  • 2 tbsp cream (optional)

Cooking Instructions

  • For the Peaches & Pork Chops:

  • Season the pork with salt, black pepper, the allspice, and 1 tbsp of oil.
  • Preheat grill on high, (optional: a pan heated to medium-high), place the pork and sear both sides (3-4 min on both sides until internal temperature reaches 145°F).
  • Once you have an even golden-brown sear across all sides, take it out from the grill or pan and set it aside.
  • Season peaches with a small amount of oil and grill for 8-10 minutes, turning the peach slices as they brown and caramelize. Transfer to a sauté pan.
  • Lower the heat to medium melt 1/2 tbsp of butter in the pan, then add the sliced peaches.
  • Lower the heat to a simmer and in the middle of the pan, add the Dijon mustard, wine, water, and whisk together to start making a sauce.
  • For the Grits:

  • To serve:

  • Divide grits and pour an even layer on to two plates.
  • Slice pork across into about 6 pieces (depending on size), and place on the grits.
  • Pour the peaches and sauce on top of the sliced pork.
  • Garnish with fresh thyme.

For the Grits:

Place milk and water in a medium saucepan. Bring to simmer on medium/high heat. Stir in salt and slowly begin adding in grits, stirring constantly. Reduce heat to low to simmer and continue stirring for 5-8 mins. Stir in butter, honey, and chili flake until melted. Finish with cream, stir until smooth. Cover and keep warm until ready to serve.

To serve:

  • Divide grits and pour an even layer on to two plates.
  • Slice pork across into about 6 pieces (depending on size), and place on the grits.
  • Pour the Peaches and sauce on top of the sliced pork.
  • Garnish with fresh thyme.

Key Products

Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions

  • Calories 690
  • Total Fat 28g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 870mg
  • Total Carbohydrates 65g
  • Dietary Fiber 2g
  • Total Sugars 30g
  • Added Sugars 9g
  • Protein 36g
  • Vitamin D 15%
  • Calcium 15%
  • Iron 15%
  • Potassium 20%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.