clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pork and Grits

Pork and Grits

  • Author: The Commish
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min + 1 hour marinating time
  • Yield: 8 servings 1x
  • Category: Main



For the grits:

  • 2 cups low-sodium chicken broth
  • 1/2 cup grits
  • 2 tablespoons unsalted butter
  • 3 ounces Velveeta cheese
  • Fresh ground pepper and Tabasco, to taste

For the pork chops:

  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 8 (1/2-inch) bone-in pork chops
  • Salt and freshly ground black pepper, to taste


To prepare the grits:

  1. In a medium saucepan over high heat, bring broth to a boil. Stir in grits.
  2. Reduce heat to a simmer. Cook grits, stirring occasionally, about 5 minutes. When grits reach desired consistency, add butter and cheese. Stir until the butter and cheese have melted.
  3. Add pepper and Tabasco, to taste.

To prepare the pork chops:

  1. In a small bowl, whisk together the honey, oil, vinegar, cumin and pepper flakes.
  2. Sprinkle both sides of the pork chops with salt and pepper. Transfer to a large resealable plastic bag. Pour in the marinade. Place the bag in a rimmed cookie sheet. Transfer to the refrigerator, and allow to marinade 1 hour.
  3. Preheat an outdoor grill over medium heat. Cook the chops until the first side is cooked, about 4 minutes. Flip and cook the second side, about 3 minutes.
  4. Check to ensure that the pork chops have reached a minimum internal temperature of 145 degrees F.