I printed off these recipes a while ago from Deborah's wonderful blog, Taste and Tell. When I saw this combination of food, I knew it was something I had to try, but I wanted to wait until it was grill season. This was the kind of meal that needed to be done on the grill. And I was SO right!I was raised in a vegetarian household. I was a senior in college before I ever tried my first pork chop. To this day, I don't eat meat that often. And I don't make meat at my house hardly at all. There is just a doubt inside me that I will screw it up. It makes me really uncomfortable. But, I decided to conquer my fears. And this meal totally appealed to my new-found Southern sensibilities!
The rub for these pork chops was simple and delicious. I used boneless chops for this. The brown sugar caramelized on the pork chops will grilling just enough and there was a great spice to the finished product. After the chops were grilled and I was letting them rest, I quickly threw together the cheese grits. WOW! That is all there is to say about these cheese grits. AND, both recipes are from Cooking Light...so that means that I don't have to feel guilty about eating them. Yeah! A simple green salad finishes it off.
Barbecue-Rubbed Pork Chops
From Cooking Light, April 2007
Makes 4 chops
1 T light brown sugar
1 t salt
1 t paprika
1 t chili powder
3/4 t garlic powder
3/4 t ground cumin
1/4 t dry mustard
1/8 t ground allspice
1/8 t ground red pepper
4 (6 oz) bone-in center-cut loin chops, trimmed (about 1/2 inch thick)
cooking spray
Combine first 9 ingredients, rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork, cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.
Cheddar Grits
From Cooking Light, April 2007
2 c fat-free milk
1 1/4 c water
3/4 c quick cooking grits
1 c reduced fate shredded sharp cheddar cheese
1 t butter
1/2 t salt
1/8 t freshly ground pepper
Bring milk and water to a boil in a medium saucepan over medium-high heat. Slowly add the grits, stirring well with a whisk. Cover, reduce head, and simmer 5 minutes or until thick, stirring occasionally. Remove from heat. Add cheese, butter, salt and pepper; stir until the cheese melts.
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5 sweets:
wow, pork chop and cheesy grits. That is a very satisfying and delicious meal!
sounds like a wonderful combo! I might have to make the grits next time I make pork chops.
I do love pork chops, but I always screw them up (usually too dry!!) And I've never ever made or tried grits (yet.) These both look great!
I feel exactly the same way about meat....we aren't totally vegetarian, but I make way more tofu/seitan/beans than meat. We usually just order it when we go out to be assured it tastes good....plus I'm scared of cross contamination in my kitchen! This recipe looks amazing...you don't seem to have anything to worry about!
I'm so glad you liked it!! I really need to make those cheesy grits again - they were delicious!
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