Grilled Smoked Pork Chops With Spinach, Cheese Grits And Black-Eyed Pea Salsa
Category: Southern Meats & Poultry
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Serves/Makes: 4
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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