Pork and Grits

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.