Pork Chops With Cheesy Grits and Jammy Tomatoes

pork-chops-grits-tomatoes
Photo by Raymond Hom
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 645 calories
    • 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
  • April 2013

Ingredients

  1. Check 1cup quick-cooking grits
  2. Check 2ounces Cheddar, grated (about 1/2 cup)
  3. Check 2tablespoons unsalted butter
  4. Check kosher salt and black pepper
  5. Check 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
  6. Check 1teaspoon paprika
  7. Check 1tablespoon olive oil
  8. Check 1pint grape tomatoes, halved
  9. Check 1/4cup cider vinegar
  10. Check 3tablespoons brown sugar
  11. Check 1tablespoon 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.