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1
For the grits: In a large pot over medium heat, cook the bacon and onions until the bacon is chewy and the onions are translucent, about 1 minute.
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2
Pour in the grits and add the chicken broth.
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3
Stir together and bring to a boil.
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4
Reduce to a simmer, cover and cook, stirring occasionally, for 30 to 40 minutes.
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5
Add the cream and cayenne, stirring them into the grits.
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6
Cover the pot and keep cooking over very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes.
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7
Just before serving, stir in the cheese.
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8
Add salt and pepper to taste.
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9
For the pork chops: Melt the butter with the oil in a large skillet over medium-high heat.
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10
Sprinkle the pork chops on both sides with salt and pepper.
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11
Add the pork chops to the skillet and cook until golden brown, about 2 minutes per side.
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12
(They'll finish cooking in the skillet later.)
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13
Remove the pork chops to a plate.
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14
Put the skillet back on the heat, add the Applesauce and pour in the wine and vinegar.
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15
Cook until the liquid reduces by half, about 5 minutes.
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16
Pour in the maple syrup, stir it in and allow it to come to a bubble.
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17
Add the pork chops to the skillet, reduce the heat to low, cover and cook for another 20 minutes.
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18
To serve, spoon a generous helping of grits onto a plate.
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19
Lay a pork chop on top of the grits, and then spoon the apples over the top.
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20
Be sure to get a little extra pan sauce onto the plate.
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21
Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat.
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22
Lower the heat and simmer until the apples are soft, about 15 minutes.
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23
Stir through the sugar and mix until melted.
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24
Add the cinnamon and stir through.
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25
Puree the mixture in a food processor, blender or food mill.
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26
If not using right away, leave to cool and then refrigerate.
