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Corn Grits Experiment Pays Off: A Crunchy Pork Chop Recipe

The other night I wanted pork chops for dinner, but I couldn't follow my usual recipe, at least not to the letter. That very successful stove top method calls for cornmeal, and I didn't have any at home. All I had on hand was an bag of Bob's Red Mill organic Corn Grits, a.k.a. polenta.

I've never cracked the riddle of polenta, and I wasn't about to start trying. I wanted dinner ready right away. Could I use the corn grits instead of the corn meal? Why not, I figured. I found a bit of tarragon in the fridge, combined it with the grits, and I had dinner on the table in under twenty minutes.

The result was more crunchy than usual, and I liked that. A very successful experiment, indeed.

Super Crunchy Tarragon Pork Chops

  • Corn grits
  • fresh tarragon, chopped, to taste
  • Salt and pepper
  • 1-3 boneless pork chops, depending on their size (to serve two)
On a plate, combine the corn grits with salt and pepper, and dredge the meat in the mixture until it is coated on each side.
Heat a cast-iron frying pan and add a bit of olive or other vegetable oil.
Fry the meat on one side, with the pan covered until it is brown, about three or four minutes.
Flip the meat, cover, and turn the heat down low.
Watch the meat and cook until it is at least 145 degrees inside.
Take the cover off, turn up the heat and brown to your liking.
Let rest a few minutes before serving.



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