Blackened Boneless Pork Chops with Fig and Pomegranate Glaze and Creamy Grits

Ingredients
For Pork Chops:
Boneless pork chops (3 large-thick cut)
Blackening seasoning
1 Tbsp. canola oil
1 TBSP. butter

For Sauce:
¼ cup minced onion
2 cloves garlic, crushed
2 cups pomegranate juice
½ cup fig vinegar
¼ cup maple syrup
2 sprigs fresh thyme
1 cinnamon stick
1 bay leaf

For grits:
Follow package for cooking
Add ½ cup grated Pecorino cheese
½ cup heavy cream
1 TBSP. butter
2 dashes hot sauce

Directions

1. Coat pork chops with blackening seasoning- sear in cast iron skillet until brown on both sides and finish in the over- 375 degrees until medium.
   For sauce-sauté onions and garlic in oil in sauce pan until translucent. Add cinnamon stick, bay leaf and thyme- sauté for 4-5 minutes. Add fig vinegar, pom juice and fi vinegar. Reduce by half to make nice thick glaze- about 25 minutes on low heat. Remove from heat and Finish with teaspoon of butter.
2. Make grits according to package. When finished stir in cheese, butter and cream. Brush pork chops with glaze while finishing in oven. Let rest out of oven for 10 minutes. slice
3. Serve: Grits on center of plate. Sliced boneless pork chop. Drizzle with sauce.