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

By AJC Staff | Sunday, May 14, 2006, 10:20 PM

The Atlanta Journal-Constitution

This dish, from the cookbook “True Grits,” manages to combine three Southern faves: pork, grits and black-eyed peas. It comes from chef Daniel O’Leary, formerly of the Buckhead Diner.

Makes 4 servings

Hands on: 45 minutes

Total time: 50- 55 minutes

Ingredients:

4 bone-in smoked pork loin chops, thick cut

BLACK-EYED PEA 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

Juice of 1 or 2 limes

Salt to taste

CHEESE 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

Instructions:

To prepare pork chops: Grill the pork chops on both sides until cooked through. Keep warm in the oven.

To prepare Black-Eyed Pea Salsa: Combine the black-eyed peas, bell peppers, shallot, garlic, cilantro, jalapeno, lime juice and salt in a bowl; mix well.

To prepare cheese 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.

To prepare spinach: Saute the spinach in heated olive oil in a small saute pan until heated through. Season with salt and pepper.

To assemble: Arrange the pork chops on individual serving plates. Serve with the spinach, cheese grits and salsa.

Per serving: 715 calories, 34 grams fat, 160 milligrams cholesterol, 308 milligrams sodium.

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