Brined Pork Chops cooked in the Sous Vide Oven with Classic Southern Grits and a Fresh Peach Balsamic Topping. Comfort food at its best. This was fairly easy to make if you planned ahead. Brining of the pork chops is one of my favorite techniques. It just really keeps white meat, yes pork is white meat, tender. Pair that with quick and easy grits and a reduction of peaches, balasamic vinegar, molasses and butter and you have a plate people will talk about for a long time.