Ingredients

• 1 cup pecan pieces
• Large zip-top bag
• 2 tablespoons cornstarch
• 4 thick-cut, bone-in pork chops (about 2 lb)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons Dijon (or honey) mustard
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil

Steps

1. Place pecans in zip-top bag, seal bag, and crush pecans into fine crumbs. Add cornstarch to bag, seal, and shake to blend.
2. Season pork with salt and pepper; then coat both sides with mustard. Add 1 pork chop to bag, seal, and shake to coat, pressing with fingertips to evenly adhere. Remove from bag, shaking off any excess. Repeat with remaining pork chops (wash hands).
3. 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 until 145°F. Let stand 5 minutes to rest; serve.

Ingredients

• 3 cups water
• ½ teaspoon kosher salt
• 2 tablespoons fresh sage
• ¾ cup quick grits
• 1 (15 oz) can pumpkin
• 1 cup shredded sharp cheddar cheese
• ¼ teaspoon ground cinnamon
• 2 tablespoons unsalted butter

Steps

1. Place water and salt in medium saucepan and bring to a boil. Chop sage finely.
2. Whisk grits into boiling water. Reduce heat to low; cook and stir 6–7 minutes until water has been absorbed and grits are tender.
3. Whisk in sage, pumpkin, cheese, cinnamon, and butter; cook and stir 1–2 minutes until grits are bubbly and cheese has melted. Serve.