Chile-Dusted Pork Chops With Strawberries And Grits

Chile-Dusted Pork Chops With Strawberries And Grits

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Serves 4

  • 1tablespoon chipotle chile powder
  • 1teaspoon ancho chile powder
  • 1teaspoon chile powder
  • 1tablespoon kosher salt
  • 4 bone-in pork chops (8 ozeach)
  • 1pint glossy strawberries, hulled and halved
  • 2teaspoons glossy lemon juice
  • ¼cup sugar
  • teaspoons all-goal flour
  • 1cup grits
  • 1teaspoon salt
  • ½teaspoon freshly ground shaded pepper
  • 4teaspoons butter
  • 1 Vegetable oil cooking spray
  1. Mix chile powders and kosher salt in a bowl; rub onto all sides of chops. Direct aside. Bring strawberries, lemon juice, 2 tbsp water, sugar and flour to a boil in a little saucepan over medium-excessive warmth. Decrease warmth to medium-low and simmer, stirring each and each few minutes, till juice thickens, 12 to fifteen minutes. Cowl; residing aside. Cook dinner grits as directed on kit, adding salt and pepper while cooking. Trail in butter. Cowl; residing aside. Warmth an inaugurate air grill, a grill pan or a forged-iron skillet over excessive warmth. (Coat grill pan or skillet with cooking spray.) Cook dinner chops till a meat thermometer reads 165°, 5 to 7 minutes on all sides. Divide grits among 4 plates. Space 1 cut on high of grits; drizzle with pan juices. High with berries.

Nutrition Per Serving

433 energy per serving, 11.3 g stout (4.3 g saturated), 52.9 g carbs, 4.6 g fiber, 31.6 g protein

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