Grits: 8 slices bacon, cut into 1/2 inch pieces 1 whole yellow onion, chopped 2 cups coarse, stone ground grits 4 cups low sodium chicken broth 2 cups water 2 cups heavy cream 1.5 cup grated monterey jack 1 dash cayenne salt and pepper to taste 2 apples, diced into small cubes butter and olive oil 6 boneless pork chops salt and pepper to taste white wine, generous splash apple cider vinegar, small splash maple syrup

Start grits first. In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown. Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth. After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm until served. Heat up the butter and olive oil in a thick fry pan. Salt and pepper the boneless pork chops. Place them in the hot butter oil and fry until browned on both sides, about 2 minutes per side. Remove to a plate. Throw the diced apples into the butter oil. Cook them for a minute, and then add a generous splash of white wine and a small splash of apple cider vinegar. Let it bubble for a couple of minutes until the liquid reduces by half. Reduce the heat and add some maple syrup. Let it bubble up and cook for a minute or two. Add a dash of salt. Turn down the heat and add the pork chops back in. Make sure to also pour in any juice from the plate. Cover skillet and allow to cook for 10-20 minutes.