Pork Chops With Cheesy Grits and Jammy Tomatoes

Pork Chops With Cheesy Grits and Jammy Tomatoes
Raymond Hom
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1
cup
quick-cooking grits
2
ounces
Cheddar, grated (about 1/2 cup)
2
tablespoons
unsalted butter
kosher salt and black pepper
4
bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1
teaspoon
paprika
1
tablespoon
olive oil
1
pint
grape tomatoes, halved
1/4
cup
cider vinegar
3
tablespoons
brown sugar
1
tablespoon
chopped fresh flat-leaf parsley

Directions

  1. Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.
  2. Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.
  3. Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.
  4. Serve the pork with the tomatoes and grits. Sprinkle with the parsley.

 

Dawn Perry
April 2013

Nutritional Information

  • Per Serving
  • Calories 645
  • Fat 26 g
  • Sat Fat 11 g
  • Cholesterol 145 mg
  • Sodium 550 mg
  • Protein 51 g
  • Carbohydrate 50 g
  • Sugar 15 g
  • Fiber 2 g
  • Iron 4 mg
  • Calcium 171 mg
What does this mean? See Nutrition 101.

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