Rating: 4 stars
36 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1
Dawn Perry

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Credit: Raymond Hom

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Serve the pork with the tomatoes and grits. Sprinkle with the parsley.

Nutrition Facts

645 calories; fat 26g; saturated fat 11g; cholesterol 145mg; sodium 550mg; protein 51g; carbohydrates 50g; sugars 15g; fiber 2g; iron 4mg; calcium 171mg.
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