To ensure you don’t miss one of Pinot’s tastiest pairings, pluck a favorite bottle and enjoy it with this apple-brined pork chop.
By Alexis Korman
2 tablespoons bacon lardons
½ shallot, sliced thin
2 cups chopped mustard greens
1 tablespoon unsalted butter
Kosher salt, if desired
In a sauté pan, cook the bacon until crispy, then remove and set aside. Leave about a tablespoon of fat in the pan; drain the rest.
Return the pan to medium-high heat and cook the shallots until slightly tender, then add the mustard greens and cooked bacon. Cook until the mustard greens wilt, about 5 minutes. Turn off the heat and add butter and salt to taste.
Bet you didn’t know those are smoked gouda cheese grits under that pork chop. Yep. And they’re amazing. Here's the recipe:
Smoked Gouda Cheese Grits
1 cup milk
1 cup Anson Mills organic white grits
2 tablespoons unsalted butter
¼ cup grated smoked gouda cheese
1 teaspoon granulated garlic
Pinch of kosher salt
In a medium-sized pot, bring 3 cups of water and the milk to a boil. Reduce to a simmer and whisk in the grits. Turn heat to low and stir occasionally. Once the grits are cooked, about 30 minutes, whisk in the butter, cheese and garlic powder. Taste, and add pinch of salt, if desired. Serves 2.