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Grilled Smoked Pork Chops With Spinach, Cheese Grits And Black-Eyed Pea Salsa
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 bone-in smoked pork loin chops, thick cut
Salsa
1/2 cup cooked black-eyed peas
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped green bell pepper
1 large shallot, minced
1 clove garlic, minced
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeno pepper
2 limes, juice of
salt, to taste
Grits
4 cups chicken or ham stock
1 cup uncooked stone-ground grits
1 teaspoon salt
1/2 cup shredded white cheddar cheese
Spinach
2 cups fresh spinach, blanched
1 tablespoon olive oil
salt and pepper, to taste
directions
For Pork Chops: Grill the pork chops on both sides until cooked through. Keep warm in the oven.
For Salsa: Combine the black-eyed peas, bell peppers, shallot, garlic, cilantro, jalapeno, lime juice and salt in a bowl. Mix well.
For Grits: Bring the stock to a boil in a saucepan. Stir in the grits and salt. Simmer for 4 to 6 minutes or until the liquid is absorbed, stirring frequently. Stir in the cheese.
For Spinach: Saute the spinach in heated olive oil in a small saute pan until heated through. Season with salt and pepper.
Arrange the pork chops on individual serving plates. Serve with the spinach, cheese grits and salsa.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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