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Jezebel's Glazed Pork Chops on Pimiento Cheese Grits with Sweet Potato Frizzles

Рецепт с понятным составом ингредиентов: 1 (12-ounce) can cola, flat (recommended: Coke), 1/2 cup fresh or frozen/thawed peeled peach slices, 2 to 4 teaspoons prepared horseradish (adjust as necessary to produce a more or less spicy glaze), Pinch freshly ground black pepper.

60 мин подготовка 45 мин готовка 6 порции Сложно
Jezebel's Glazed Pork Chops on Pimiento Cheese Grits with Sweet Potato Frizzles

Ингредиенты

  • 1 (12-ounce) can cola, flat (recommended: Coke)
  • 1/2 cup fresh or frozen/thawed peeled peach slices
  • 2 to 4 teaspoons prepared horseradish (adjust as necessary to produce a more or less spicy glaze)
  • Pinch freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 1/4 cups yellow quick cooking grits (recommended: Bob's Red Mill Corn Grits/Polenta)
  • 1/2 cup heavy cream
  • 6 tablespoons drained and chopped pimientos
  • 1 cup grated sharp Cheddar
  • 1 sweet potato
  • Peanut oil, for frying
  • Kosher salt
  • 1/2 small Vidalia onion (or other sweet onion), peeled
  • 1/3 cup sugar
  • 1/3 cup plus 2 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • Pinch kosher salt
  • 3 cups fresh watercress, washed and dried
  • 6 (approximately 8-ounce) bone-in, fully cooked smoked pork chops (recommended: Smithfield)
  • Olive oil, for brushing on chops
  • Kosher salt and freshly ground black pepper

Как приготовить

  1. Шаг 1

    Begin the components of this meal by beginning with the following: Bring cola to a boil over high heat in a large wide, shallow saucepan. Bring chicken broth to a boil over high heat in a large deep pan. Bring 2-inches peanut oil to 350 degrees F in a large Dutch oven. Preparing the glaze: Once cola is boiling, continue to cook vigorously, over medium-high heat, until it's reduced to about 1/3 cup and becomes slightly syrupy, about 15 to 20 minutes. While the cola is reducing, place the peach pieces into a blender and puree. Once the cola has reduced, stir in the horseradish, peach puree, and pepper. Set aside. The glaze will have the consistency of a thin syrup. Preparing the grits: Once the chicken broth comes to a boil, slowly whisk in the grits and stir vigorously to avoid lumps. Continue to cook the grits over medium-low heat, stirring frequently, until they are soft and thick, about 10 to 15 minutes. Cover the pot and allow the grits to sit for 5 minutes. Stir in 1/4 cup cream, pimientos, and cheese, and stir to combine. Just before serving, check the consistency of the grits. Stir in the additional 1/4 cream, if necessary, to thin them out. Prepare the sweet potato frizzles: Peel and grate the sweet potato using the large holes in a box grater. Using a tea towel, squeeze as much liquid as possible from the potato. Carefully drop the dry potato shreds in the oil once it reaches 350 degrees F. Fry for about 1 minute, until crispy and lightly browned. Remove from oil, drain on paper towels, and season lightly with salt. Prepare the watercress salad: Grate the onion using a box grater. In a jar or shaker, mix the onion, sugar, vinegar, oil, and salt. Shake vigorously until blended. Just before plating the salad, drizzle about 1/4 to 1/2 cup of the dressing over the watercress and toss gently to coat. Preparing the chops: (Note the chops are fully cooked, so the preparation is to give them color, glaze them, and heat them through.) Preheat a large grill pan to med

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