Cider-Glazed Pork Chops with Cheddar Grits and Garlicky Green Beans

Make it

Instructions

1. 01

   Set up the kitchen

   Set a medium saucepan, a large skillet, a plate for resting the pork, a whisk, a wooden spoon, and an instant-read thermometer on the counter. Have a lid ready for the saucepan. Keep the cooking area clear so the grits can simmer while you work on the vegetables and pork. | Why: Getting the equipment ready makes the overlapping cooking steps easier and safer.

2. 02

   Cook creamy cheddar grits

   In the saucepan, combine 3 cups water and 1 cup whole milk and bring to a boil over medium-high heat. Slowly whisk in 1 cup stone-ground yellow grits and 1/2 tsp kosher salt. Reduce the heat to low, cover partially, and simmer for 20–25 minutes, stirring every 4–5 minutes, until thick and creamy and the grains are tender rather than gritty. Take the pan off the heat and stir in 2 tbsp unsalted butter and 3/4 cup grated sharp cheddar until melted. Cover and keep warm over the lowest heat, stirring occasionally; loosen with a splash of water if needed. | Why: Slow simmering softens the grains, while butter and cheddar make a smooth, savory base for the pork.

3. 03

   Sauté the green beans

   While the grits simmer, rinse 1 lb green beans, dry them thoroughly, and trim the stem ends. Mince 2 garlic cloves. Heat 1 tbsp olive oil in the large skillet over medium-high heat until shimmering. Add the beans and 1/4 tsp kosher salt; cook for 6–8 minutes, tossing every minute or two, until bright green with browned spots and crisp-tender. Add the garlic and cook for 30 seconds, just until fragrant. Remove the skillet from the heat and toss with 1 tbsp lemon juice. Transfer the beans to a serving dish and loosely cover to keep warm. | Why: Dry beans brown instead of steaming, and adding garlic near the end keeps it fragrant rather than bitter.

4. 04

   Season and sear the pork chops

   Pat 4 boneless pork chops (about 1 1/2 lb total) dry with paper towels. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Lay the chops in a single layer and sear undisturbed for 3–4 minutes, until deeply golden underneath. Turn and cook for 3–5 minutes more, adjusting the heat if the pan begins to smoke. Check the thickest chop with an instant-read thermometer; continue cooking as needed until it reaches 145°F. Move the chops to the resting plate and let them rest for at least 3 minutes while you make the glaze. | Why: Drying and seasoning the surface encourages a flavorful crust, and resting helps the chops stay juicy.

5. 05

   Make the cider-Dijon glaze

   If the skillet has excess oil, carefully pour off most of it, leaving the browned bits behind. Set the skillet over medium heat and add 1 small shallot, finely chopped. Cook for about 2 minutes, stirring, until softened. Pour in 3/4 cup apple cider, then stir in 1 tbsp Dijon mustard and 1 tsp fresh thyme leaves. Simmer for 4–6 minutes, scraping up the browned bits, until the liquid has reduced by about half and lightly coats a spoon. Turn off the heat and swirl in 1 tbsp unsalted butter until glossy. Pour in any juices collected on the resting plate and stir. Taste the glaze and adjust with a pinch of salt or pepper only if needed. | Why: Cider brings gentle sweetness, Dijon balances it with tang, and the browned pan bits give the quick glaze depth.

6. 06

   Plate and serve

   Spoon the warm cheddar grits into shallow bowls. Set a pork chop over each portion and spoon the cider-Dijon glaze over the top. Arrange the green beans alongside and serve immediately, while the grits are creamy and the beans are still crisp-tender. | Why: Serving the chops over the grits catches every drop of the savory glaze.