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)