I love grits! I think they are the best thing since chocolate. When my good friend Renee posted about making her Sunday dinner of shrimp and grits, I decided to try something different. I usually eat grits like most people – on the side with scramble eggs and bacon.  Unfortunately, my husband hates grits that way. he finds them to be very boring and pointless.  And so this recipe was born. The pork chops are made in a crock-pot.

Slight Sweet Savory Pork Chops with Creamy Grits

For the Pork Chops

• 1 Large Onion, chopped
• 5 gloves of garlic, crushed or finely chopped
• 1 bell pepper chopped
• 1 cup of ketchup (USE HEINZ) mixed with 1 cup of cold water
• 2 tbsp of cornstarch mixed with 2 cups of cold water
• 3 tsp of black pepper
• palm of crushed red pepper
• 6-8 pork chops

I like to preheat my crock-pot although I know that it’s not necessary. But, if you wan to do what I did, turn it up to high. Place onions, green peppers, and garlic in the pan once it is hot. Add the pork chops, and other spices. Next add the cornstarch and water mixture followed by the ketchup and cold water mixture. Cook on low for six hours or on high for 4.

For the Grits

• 1 cup of Quick Grits NOT instant
• 2 cups of water
• 1 1/4 cups of milk
• 1 teaspoon salt
• 1/2 cup butter

Bring water, milk, and salt to a boil in a sturdy pot. Add grits, stirring until it is well mixed. Cover with lid and cook for 30 minutes on a lower temperature. Make sure to stir frequently. I like my grits thicker consistency but if you want yours thinner, add more water.

Beet Greens

Use a mixture of red and golden beets with a hefty amount of greens attached to them. Separate the greens from the beets making sure to remove the stalk. Also, be sure to clean them well as beet greens are VERY dirty. Saute beet greens with olive oil and garlic.

To Serve- See Pictures about.

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