This is a print preview of "Barbecue-Rubbed Pork Chops and Cheddar Grit Cakes with Roasted Peppers" recipe.

Barbecue-Rubbed Pork Chops and Cheddar Grit Cakes with Roasted Peppers Recipe
by Melpy

Barbecue-Rubbed Pork Chops and Cheddar Grit Cakes with Roasted Peppers

I am not from the South. I was raised in MD but few people will consider it "the South". Therefore I didn't grow up eating grits. I really never had grits until today in fact. I was able to plan ahead and dinner came together in a snap. I would have made my peppers in advance too and then the the whole thing would have taken 10 minutes or so but we were very busy, so it took us a little longer.

Today I really stuck to the recipe. Measuring, not eyeballing and portion control. I guess being back on Weight Watchers it is important to do this. I still haven't really gotten into most of the WW recipes but Cooking Light rarely lets me down. My question? Is the nutritional infomation accurate in their recipes? If you know the answer feel free to post.

To prepare grits, bring the milk and broth to a boil in a medium saucepan.

Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes or until thick.

Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set. I had to wait from Sunday night until Tuesday and they were fine.

Combine roasted red peppers, oil, vinegar, coriander, and salt; toss well.

Cut grits into 4 squares. Cut each square diagonally into 2 triangles.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook until lightly browned.

Serve pepper mixture over grit cakes.

I thought these were delicious! However J thought they were bland, but he didn't put the peppers on his and I think it really needs them.