Grit-Crusted Pork Chops with Apples

Grits, a Southern pantry staple, give these pork chops a golden crunchy coat that stays crisp beside soft roasted apples. A quick sheet-pan dinner pairs bone-in chops with thyme-scented onions and fruit for easy weeknight comfort.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 38g protein
• 28g carbs
• 27g fat

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Ingredients

• 4 bone-in pork chops, 1-inch thick
• 3/4 cup quick-cooking grits
• 1/3 cup all-purpose flour
• 2 large eggs
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 firm apples, cored and sliced
• 1 yellow onion, sliced
• 4 fresh thyme sprigs
• 3 tbsp olive oil
• 1/2 cup apple cider
• 2 tbsp unsalted butter

Instructions

1. 1Pat the pork chops completely dry with paper towels and season both sides generously with salt, pepper, smoked paprika, and garlic powder; let them sit at room temperature for 10 minutes.
2. 2Set up a breading station: place flour in one shallow dish, beat the eggs with Dijon in a second, and pour the dry grits into a third dish.
3. 3Dredge each chop lightly in flour, shake off excess, dip into the egg-mustard mixture, then press firmly into the grits so both sides are evenly coated.
4. 4Toss the apple and onion slices with olive oil, salt, and the thyme sprigs on a large rimmed sheet pan.
5. 5Nestle the grit-crusted chops among the apples and onions, drizzle any remaining oil over the chops, and roast in a 425°F oven until the crust is deep golden and the pork reaches 145°F internally, about 18 to 22 minutes.
6. 6Transfer the chops to a plate to rest. Place the sheet pan with apples and onions over medium heat on the stovetop (or return briefly to the oven), add the apple cider and butter, and scrape up browned bits until a light pan sauce forms, 2 to 3 minutes.
7. 7Spoon the warm apples, onions, and cider butter over and the rested chops.
8. 8Serve immediately so the grit crust stays crisp against the sweet-savory apple topping.