Red onion marmalade: Large dice 1 red onion, 1/3 cup Balsamic vinegar, ¼ cup granulated sugar. Mix all ingredients in skillet and cook over medium heat until onions are marmalade consistency.
Jalapeno grits: 1 cup Grits, ½ cup chicken stock, ½ cup heavy whipping cream, ½ fresh jalapeno fine diced. Place chicken stock, cream and jalapeno in sauce pot and bring to a simmer on stove. Slowly stir in grits and cook for 2 minutes until thickened. Remove from heat and fold in cheese and season with salt and pepper. Spray a baking dish with pan spray and pour grits into pan approximately ½ to ¾ inch thick. Let cool. Cut into triangles and grill to order.
Grill pork chop to order and place on plate with grilled grits and drizzle the onion marmalade over the pork chop.
2 triangle pieces West Creek Jalapeno Bacio grits
1 Allegiance® Premium Pork Chop, frenched
1 1/2 tbsp Peak Fresh Produce red onion balsamic marmalade
Chef John Arnold - Brand Specialist/Executive Chef, Performance Foodservice - Somerset