About the Dish

8 ounces Pork Chops
1/2 teaspoon Smoked Paprika
1/2 cup Stone-Ground Grits
1/2 cup Whole Milk
1 pat Butter
1/2 ounce Fontina Cheese
3 ounces Shallot
12 ounces Summer Squash
3 ounces Salad Tomatoes
2 ounces Roasted Red Peppers
3 cloves Garlic
1 ounce Sherry Vinegar
Per Serving
Calories 570
Total Fat 23 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1020 mg
Total Carbohydrates 50 g
Dietary Fiber 6 g
Sugar 15 g
Protein 38 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Red Ale

Can an IPA be red in color? Well that subject is often debated—the classic is always going to be pale hence the "P" in IPA. However, an ale can have other colors, so we will say any hopped ale can claim the title. For this spicy paprika-rubbed pork chop, we suggest Tocobaga Red Ale from Tampa's own Cigar City tame some of the smoke and peppery heat from the paprika.

Cigar City Tocobaga Red Ale

Chardonnay - Napa Valley, CA

It’s no question that apples go very well with pork. A Napa Chardonnay has plenty of ripe apple notes to match, and the oak adds structure to go along with the weight of the pork.

Cakebread Chardonnay, Napa Valley, CA

METHOD

1
Season pork on all sides with a total 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and paprika.
2
MISE EN PLACE • Peel and thinly slice shallot. • Halve squash lengthwise. Thinly slice crosswise. • Peel and thinly slice the garlic. • Thinly slice fontina.
3
• Place a small saucepan over medium-high heat. Add 1 1/2 cups water and 1/4 teaspoon kosher salt. • When liquid simmers, whisk in grits and milk. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
4
• Stir butter and cheese into grits. Adjust consistency as desired with a little hot water. • Taste and adjust seasoning as desired with kosher salt.
5
While grits cook, • Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add pork chops. Cook without disturbing until chops are browned on bottom, about 3 minutes. • Flip, and cook until chops are opaque nearly throughout, 2-3 minutes. • Transfer chops to a plate.
6
• To skillet, add 1 teaspoon olive oil. When oil is hot, add shallot and squash. Cook, stirring, until vegetables begin to turn translucent, about 2 minutes. • Add tomatoes, peppers and garlic. Cook, stirring, until tomatoes begin to burst, 1-2 minutes. • Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
7
• Remove from heat. • Drizzle with vinegar, and toss vegetables until glazed. Taste and adjust seasoning as desired.
8
• Divide grits between 2 plates. • Top with pork and arrange vegetables around. Enjoy!

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