Page 39 - South Mississippi Living - December, 2017

This main course is about as Southern as it gets and perfect for the holidays. The chops require nothing but warming up, the greens take a little longer, and the tomato chutney (some Southerners call it chow- chow) is as simple to make as can be. The cheese grits take about 30 minutes, but they are absolutely delicious.
1 smoked pork chop per person (find them next to the sliced ham)
If you want to make this dish more attractive, cut the chops into a shape the same size as the grits that will be served. Sauté them in oil until well browned.
Greens
3 bunches collard greens
smoked pork chops scraps
4 cups chicken stock
Salt, pepper, 1-2 pinches red pepper flakes
De-bone and chop 4 – 6 smoked pork chops (use the scraps and bones from the chops you will serve as well). Sauté in a pan with a little oil until browned. Add the chicken stock and bring to a simmer. Stem the collard greens and add them to the stock. Simmer until tender. Add a pinch of red pepper flakes if you dare.
Tomato Chutney (chow-chow)
1 large can whole tomatoes 1 cup sugar
2/3 cup vinegar
1 chopped onion
4-6 whole cloves
1 seeded and chopped jalapeno
Combine all the ingredients and simmer until very thick.
Cheese Grits
2 cups Original Grit Girl Grits 8-10 cups chicken stock
1 cup cream
1 cup shredded Gruyere cheese Optional: butter
Put all the stock into a sauce pan and heat to just below a simmer. Add 2 cups hot stock to a heavy bottom pan, add 1 cup grits and simmer, stirring often. If the grits become too thick, whisk in more warm stock. It will take about 30 minutes to cook. When almost done (tender), add the cream, cheese and optional butter. Pour into buttered ramekins, and allow to solidify.
Plating: Remove the grits from their mold, top with a smoked pork chop, greens, and several tablespoons of chutney. Serve warm.
Classic Bread Pudding
4 cups granulated sugar
10 large beaten eggs
4 cups milk
4 teaspoons vanilla extract
6 cups cubed stale French bread 1 cup packed light brown sugar 1/2 cup softened butter
2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a deep sheet pan or baking dish. Put cubed bread in dish. Combine the sugar, eggs, and milk, now add the vanilla. Pour over cubed bread and let sit for at least 10 minutes. Separately, combine the brown sugar, butter, and pecans and sprinkle over the bread mixture. Bake 35 minutes.
Sauce
2 cups granulated sugar
2 sticks butter
2 beaten eggs
4 teaspoons vanilla extract 1⁄2 cup good brandy
Combine all of the ingredients and heat until melted. Pour over the bread pudding and serve at once.
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December 2017 • SOUTH MISSISSIPPI Living 39