Stuffed Heritage Pork Chops with Creamy Grits

Ingredients

• 1 teaspoon minced jalapeño pepper
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• ½ cup stone-ground grits
• 2 tablespoons fat-free, less-sodium beef broth
• ½ cup coarsely chopped jalapeño pepper (about 2 peppers)
• ¼ cup finely chopped Swiss chard
• + 25 more ingredients
• • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups water
  • ¼ cup finely chopped celery
  • ½ cup fat-free, less-sodium beef broth
  • 1 tablespoon butter
  • 4 cups fresh orange juice
  • ¼ cup packed brown sugar
  • 1 tablespoon olive oil
  • Sauce:
  • 1 ½ cups finely chopped onion
  • ½ cup no-salt-added canned whole tomatoes, coarsely chopped
  • 2 ½ tablespoons fine sea salt
  • 4 (8-ounce) bone-in center-cut heritage pork chops (such as Berkshire)
  • 2 slices bacon
  • ½ cup finely diced onion
  • ¼ cup finely diced apple
  • ¼ cup thinly sliced mushrooms
  • ¹/₈ teaspoon salt
  • ¼ cup finely chopped peeled butternut squash
  • Grits:
  • ½ cup water
  • Pork:
  • 4 cups water

1. To prepare pork, combine first 5 ingredients in an airtight container, stirring until sugar dissolves. Add pork; seal and refrigerate 8 hours or overnight. Remove pork from brine; pat dry. Discard brine. 2. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; c...

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