Ingredients
1 cup pecan pieces
large zip-top bag
2 tablespoons cornstarch
4 thick-cut pork chops (about 2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons Dijon (or honey) mustard
2 tablespoons unsalted butter
2 tablespoons canola oil

Prep

• Crush pecans in zip-top bag using meat mallet (fine crumbles).

Steps

1. Add cornstarch to pecans; shake to blend. Season pork with salt and pepper; then coat both sides with mustard. Add pork to zip-top bag, one at a time; shake to coat, pressing with fingertips to evenly coat. Shake off any excess and remove pork from bag; repeat with remaining pork.
2. Preheat large sauté pan on medium 2–3 minutes. Place butter and oil in pan, then add pork; cook 4–5 minutes on each side or until 160°F (for medium). Serve.

CALORIES (per 1/4 recipe) 570kcal; FAT 47g; CHOL 90mg; SODIUM 380mg; CARB 9g; FIBER 3g; PROTEIN 30g; VIT A 4%; VIT C 0%; CALC 6%; IRON 8%

Ingredients
3 cups water
1/2 teaspoon kosher salt
2 tablespoons fresh sage, coarsely chopped
3/4 cup regular grits
1 (15-oz) can solid pack pumpkin
1 cup shredded sharp Cheddar cheese
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter

Prep

• Bring water and salt to a boil for grits.
• Chop sage.

Steps

1. Whisk grits into boiling water. Reduce heat to low; cook and stir 6–7 minutes or until grits are tender and water has been absorbed.
2. Whisk in remaining ingredients; cook and stir 1–2 minutes or until hot and cheese melts. Serve.

CALORIES (per 1/4 recipe) 340kcal; FAT 16g; CHOL 40mg; SODIUM 330mg; CARB 38g; FIBER 6g; PROTEIN 11g; VIT A 330%; VIT C 0%; CALC 25%; IRON 10%