Fat Tommy's Calvados Cream Pork Chop With Grits Recipe

This is a sensational dinner in which the sauce for the pork chop cozies up to the grits and adds a new dimension. It’s not hard to make unless you drink too much of the Calvados while cooking.  Quality matters enormously with pork and I find myself enjoying the swiney flavor of small-farm-raised heirloom pork, pricey though it is. I like my pork chops about an inch thick, but this means you will have to sear them in a pan and finish them in the oven to have them cook to medium or more. Click here to see the story What's a Grit?