Grilled Pork Chops w/ Blue Cheese Grits and Apple Brandy Chutney

Grilled Cumin Pork Chops

4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon salt
1/2 teaspoon garlic powder, or to taste
1 teaspoon ground cumin

Combine cumin, garlic powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with cumin mixture.

Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates.

Serves 4

Blue Cheese Grits

1 cup cream

2 cups milk

¾ cups (*quick) grits

¾ cup blue cheese, crumbled

Place cream, milk and ½ blue cheese in a medium saucepan and carefully bring to boil; slowly stir in grits.

Cover pan; reduce heat to low, Cook, stirring occasionally for 5 to 6 minutes.

Serves 4

I know no self respecting Southerner let-alone a chef would ever use quick grits, but in Kathy Ireland’s mission of
“…finding solutions for families, especially busy moms” ™ we wanted to make this quick and easy for busy moms.

Apple Brandy Chutney

1 cup apple cider vinegar

½ cup orange juice
2 cups sugar

1 ½ cups (packed) golden raisins (soaked in apple brandy) optional

1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
1 medium onion, cut into 1-inch pieces
1 tbsp mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Bring vinegar, oj and sugar to boil in heavy large nonaluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.

Toss apples, raisin (with brandy) and chopped onion in large bowl. Add mustard seeds, ginger, and cloves, combine well. Add apple mixture to vinegar mixture. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

Serves 4-6