Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits

Ingredients

• 1 small fennel bulb (10 oz.), trimmed, halved lengthwise, cored, and cut crosswise into ¼-inch-thick pieces (about 1-¾ cups)
• 4 thick bone-in center-cut pork chops (1-½ inches thick; about 3 lb.)
• 4 Sugar-Roasted Peach halves, quartered
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 2 tsp. ground fennel seed
• 1 cup stone-ground white or yellow grits
• 1 cup whole milk
• + 9 more ingredients
• • 3 cups lower-salt chicken broth
  • ½ oz. (¼ cup) finely grated Parmigiano-Reggiano
  • 4 large sprigs fresh summer or winter savory, thyme, or rosemary
  • 2 Tbs. canola oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 7 dashes (¼ tsp.) hot sauce, such as Tabasco
  • 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  • 3 oz. (1 cup) coarsely grated sharp Cheddar

Position a rack in the center of the oven and heat the oven to 450°F.

View full recipe at Fine Cooking