Cornmeal Fried Pork Chops with Creamy Grits and Stewed Tomatoes

Cornmeal Fried Pork Chops with Creamy Grits and Stewed Tomatoes ingredients

• 4 each bone-in pork chops (1/2-inch thick)
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 2 cups vegetable oil
• 4 cups water
• 1 tsp salt
• 1 cup quick-cooking grits
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 15 oz canned diced tomatoes (undrained)
• 1/4 medium, finely diced onion
• 1 clove, minced garlic
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/8 tsp black pepper

How to make Cornmeal Fried Pork Chops with Creamy Grits and Stewed Tomatoes

1. Prepare the Stewed Tomatoes first: In a small saucepan, combine the 15 oz can of diced tomatoes (undrained), 1/4 medium finely diced onion, 1 minced garlic clove, 1/2 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Keep warm.
2. Begin the Creamy Grits: In a medium saucepan, bring 4 cups of water and 1 tsp of salt to a rolling boil over high heat. Gradually whisk in 1 cup of quick-cooking grits, ensuring no lumps form.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 5-7 minutes, stirring every minute or two, until they are thick and creamy. Stir in 2 tbsp unsalted butter and 1/4 cup heavy cream until fully incorporated. Cover and keep warm.
4. Prepare the Pork Chops: Pat the 4 pork chops very dry with paper towels. In a shallow dish, whisk together 1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
5. Pour 1 cup of buttermilk into a separate shallow dish. Dip each pork chop first into the buttermilk, letting excess drip off, then dredge generously in the cornmeal mixture, pressing to coat thoroughly on all sides.
6. Heat 2 cups of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (or a pinch of flour sizzles immediately). Carefully place 2 pork chops into the hot oil, ensuring not to overcrowd the pan.
7. Fry the pork chops for 4-6 minutes per side, turning once, until they are golden brown, crispy, and cooked through (internal temperature reaches 145°F). Adjust heat as needed to maintain a steady sizzle.
8. Transfer the cooked pork chops to a wire rack set over a baking sheet to drain excess oil, and immediately season with a pinch more salt. Repeat with the remaining pork chops.
9. To serve, spoon a generous portion of creamy grits onto each plate. Top with a cornmeal fried pork chop and a side of the warm stewed tomatoes. Serve immediately.

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