The sweetness and acidity of roasted peaches offsets creamy, cheesy grits and salty pork chops in this dish, keeping the richness in check. The fennel adds a subtle licorice note that’s delicious with the fruit and the meat. Charleston Favorites stone-ground grits have a true corn flavor is unparalleled—but you can use any coarse grits you like as long as they aren’t instant, which won’t have the right texture.
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Family loved this! And I loved making it. It came together quickly. My pork chops were thin, so I did not bake them, just pan cooked them. I added sage to chop seasonings. The sugar roasted peaches were super yummy!
I just did the grits tonight and also added only half the butter. Added seven good "plops" Tabasco which was just the right amount for us. Look forward to making the rest of the recipe when the weather cools.
This was a big hit at family dinner tonight. My changes: added half the butter called for to the grits, and no butter on the pork-chops after cooking. I held the hot sauce in the grits for the table since everyone's heat tolerance varies. I suggest cutting the fennel into slightly smaller pieces than called for - I preferred the taste/texture of the pieces that were more cooked. I used fresh rosemary for both the sugar roasted peaches and again in the chops. This combination will definitely be a repeater in our house.
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