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Grilled Smoked Pork Chops With Spinach, Cheese Grits And Black-Eyed Pea Salsa

Jennifer's
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Category: Southern Meats & Poultry
    Prep Time:       Cook Time:       Total Time:  


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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

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