SPICY PORK CHOPS AND GRITS

SPICY PORK CHOPS AND GRITS
Makes 4 servings

Be sure to get the grits cooking before you start the pork.

1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 boneless pork chops
1 small onion
1/2 green pepper
2 cloves garlic
2 tablespoons vegetable oil
2 cups (or 1 can) low-sodium chicken broth
2 to 3 cups cooked grits

Combine salt, sugar, paprika and peppers. Rub the mixture over the pork chops, and set them aside.

Mince onion, green pepper and garlic. Add vegetable oil to wide skillet, and heat over medium heat. Add onion, green pepper and garlic, and cook 10 minutes to soften onion.

Meanwhile, cut the pork across the grain into very thin slices, about one-fourth inch. When all the pork is cut, turn the heat under the skillet to high. Add the pork, and stir four or five minutes, until it is cooked
through (or nearly so). Remove it to the plate with a slotted spoon.

Add chicken broth to skillet and boil it as rapidly as you can until most of the liquid has boiled away and the remainder in the skillet measures about one-half cup.

Return the pork to the skillet, and let it heat through as you serve the grits.
Spoon pork and juices over the grits.
Serve with cooked greens, oven-roasted carrots or your vegetable of choice.