PORK CHOPS WITH PUMPKIN GRITS
AND SWISS CHARD
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
¾ cup quick-cooking grits
Kosher salt and freshly ground pepper
1½ cups shredded pepper jack cheese (about 4 ounces)
¾ cup canned pure pumpkin
1 tablespoon vegetable oil
4 boneless pork chops (¾ inch thick; 1¼ to 1½ pounds)
3 tablespoons unsalted butter
8 sage leaves
1 shallot, thinly sliced
1 bunch rainbow chard, stems removed and thinly sliced,
leaves cut into 1-inch ribbons
1 tablespoon apple cider vinegar
- Bring 3 cups water to a boil in a medium saucepan. Whisk in
the grits, ½ teaspoon salt and a few grinds of pepper. Reduce to a
gentle simmer and cook, whisking, until thickened, 5 to 7 minutes.
Stir in the cheese and pumpkin until smooth; season with salt and
pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat a large skillet over medium-high heat; add the
vegetable oil. Season the pork chops with salt and pepper, add to
the skillet and cook until browned on the bottom, about 3 minutes.
Flip the pork and cook until almost cooked through, 2 to 3 more
minutes. Add the butter and sage and cook until the butter is
melted. Tip the skillet slightly and spoon the butter over the pork;
cook, basting with the butter, until the pork is cooked through and
the butter is golden brown, 1 to 2 more minutes. Remove the pork
to a plate, leaving the butter in the skillet. Place the sage leaves on
the pork chops; tent with foil to keep warm.
- Return the skillet to high heat and add the shallot and chard
stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard
leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar
and cook until dry, about 1 minute; season with salt and pepper.
Divide the grits and chard among plates. Top with the pork chops.
Per serving:Calories 660; Fat 41 g (Saturated 18 g); Cholesterol 133 mg;
Sodium 968 mg; Carbohydrate 34 g; Fiber 5 g; Sugars 4 g; Protein 39 g
MUSHROOM RAVIOLI AND
SAUSAGE CASSEROLE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4Kosher salt
3 tablespoons unsalted butter
1 onion, finely chopped
10 ounces white mushrooms, thinly sliced
Freshly ground pepper
6 ounces mild Italian sausage, casings removed
3 cloves garlic (2 thinly sliced, 1 grated)
2 teaspoons fresh marjoram, chopped
1 28-ounce can crushed tomatoes
2 10-ounce packages refrigerated mushroom ravioli
1 cup shredded mozzarella cheese
¼ cup breadcrumbs
1 tablespoon chopped fresh parsley
- Preheat the broiler. Bring a large pot of salted water to a boil.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add the onion, mushrooms, ¼ teaspoon salt and a few grinds
of pepper. Cook until the vegetables are beginning to brown,
5 to 8 minutes. Add the sausage and cook, breaking up the meat,
until no longer pink, about 4 minutes. Add the sliced garlic and
marjoram and cook until softened, 1 more minute. Add the tomatoes
and ¼ cup water, bring to a simmer and cook until the vegetables
are tender and the sauce has thickened slightly, about 6 minutes.
- Meanwhile, cook the ravioli in the boiling water as the label
directs. Reserve ¼ cup cooking water, then drain. Add the ravioli
and the reserved cooking water to the sauce; stir to coat. Transfer
half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking
dish. Sprinkle with ½ cup mozzarella. Top with the remaining
ravioli, sauce and mozzarella.
- Meanwhile, microwave the remaining 1 tablespoon butter in a
small microwave-safe bowl until melted. Stir in the grated garlic
and breadcrumbs; season with salt and pepper. Sprinkle over the
baked ravioli and broil until browned on top, about 2 minutes. Top
with the parsley.
Per serving: Calories 680; Fat 34 g (Saturated 17 g); Cholesterol 115 mg;
Sodium 1,593 mg; Carbohydrate 67 g; Fiber 8 g; Sugars 15 g; Protein 30 g
80 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
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