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Pork Chops With Cheesy Grits and Jammy Tomatoes

Pork Chops With Cheesy Grits and Jammy Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2013

Nutritional Information

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

Quick Tip

Bottles of milk
Grits can start to thicken if you don’t serve them soon after cooking. To loosen them, stir in up to ¼ cup of warm milk or water.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.