pork chops with apples and grits... 1 hour and 15 minutes

the goods:

grits:
8 slices bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
2 cups stone-ground grits
4 cups chicken broth
2 cups heavy cream
dash of cayenne
1 and 1/2 cups grated Monterey Jack cheese

pork:
2 tablespoons butter
2 tablespoons olive oil
4-6 boneless pork chops
2 gala apples, cored and diced
1/2 cup white wine
2 teaspoons apple cider vinegar
3/4 cup pure maple syrup

Make the grits: In a large pot over medium heat, cook bacon and onion until bacon becoms chewy and onion is translucent, about 3-5 minutes. Pour in the grits and the chicken broth. Stir together and bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally. Add the cream and cayenne and stir to combine. Continue to cook over very low heat, covered, for another 20 minutes, stirring occasionally so they don't stick.
Cook the pork: Melt butter and olive oil together in a large cast-iron skillet over medium-high heat. Season the pork chops on both sides with salt and pepper. Cook them in the skillet until golden brown, about 2 minutes per side (for thin pork chops). Remove pork chops to a plate, then add apples to the pan. Pour in the wine and the vinegar and cook the apples for 5 minutes, until the liquid reduces. Pour in the maple syrup, stir, and allow it to bubble. Add the pork chops to the pan, reduce heat to low, cover the pan, and cook for another 20 minutes. Just before serving, stir cheese into the grits and season with salt and pepper. Serve pork chops over a helping of grits topped with apples and sauce.