|2 servings||calories per servings 570||protein serving 38 g||carbs per serving 50 g||total fat per serving 23 g|
Juicy pork chops and cheesy grits are a staple in the South, and they make a perfect match for sauteed seasonal veggies. The melange of summer squash, sweet peppers and cherry tomatoes makes this dish extra colorful, as does seasoning with red smoked paprika, which adds a hint of flavor reminiscent of barbecue (without the day-long process of smoking the meat, of course). If you’ve never prepared your grits with whole milk and cheese, you’re in for a real treat!
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||6 g|
Season pork on all sides with a total 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and paprika.
MISE EN PLACE
• Peel and thinly slice shallot.
• Halve squash lengthwise. Thinly slice crosswise.
• Peel and thinly slice the garlic.
• Thinly slice fontina.
• 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.
• Stir butter and cheese into grits. Adjust consistency as desired with a little hot water.
• Taste and adjust seasoning as desired with kosher salt.
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.
• 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.
• Remove from heat.
• Drizzle with vinegar, and toss vegetables until glazed. Taste and adjust seasoning as desired.
• Divide grits between 2 plates.
• Top with pork and arrange vegetables around. Enjoy!
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.Learn More...