Discover an effortless weeknight meal: succulent Barbecue Rubbed Pork Chops paired with creamy, cheesy Cheddar Grits. This complete dish brings vibrant flavors and comforting textures to your table with minimal fuss.
Barbecue Rubbed Pork Chops with Creamy Cheddar Grits: Your New Favorite Weeknight Meal
There’s nothing quite like a well-planned meal to transform a chaotic weeknight into a delightful culinary experience. As an avid home cook, I often find myself inspired by comprehensive meal plans, especially those that lay out not just the main course, but also perfectly complementary side dishes and a detailed “Game Plan” for timing. This approach is a true lifesaver for anyone who, like me, struggles with the age-old dilemma of what to serve alongside the star of the plate, or how to orchestrate multiple dishes to finish cooking simultaneously. This invaluable strategy eliminates guesswork, streamlines the cooking process, and consistently delivers quick, satisfying, and effortless meals that taste like you spent hours in the kitchen.
My culinary journey with this particular meal began with a sense of excitement and a touch of trepidation. Despite years of cooking, I had never before ventured into the world of grits. Growing up, the idea of hot breakfast cereals like oatmeal or Cream of Wheat never appealed to me, a sentiment that largely persists today. Consequently, grits for dinner was an entirely foreign concept. However, a recent breakfast fascination with grits in my household meant we had a bag on hand, and upon discovering this meal plan, I seized the opportunity to broaden my culinary horizons. What unfolded was a delightful surprise that forever changed my perception of this Southern staple.
The Star of the Plate: Perfectly Grilled Barbecue Rubbed Pork Chops
The beauty of this recipe lies in its elegant simplicity, particularly when it comes to the pork chops. While the original recipe suggested bone-in chops, I found that boneless varieties worked just as wonderfully, offering a convenient alternative often found in my freezer. The magic truly happens with the barbecue rub—a harmonious blend of spices that are likely already staples in your pantry. We’re talking about a quick mix of light brown sugar, salt, paprika, chili powder, garlic powder, ground cumin, dry mustard, a hint of ground allspice, and a dash of ground red pepper for a subtle kick. This aromatic dry rub infuses the pork with a rich, smoky-sweet flavor profile that is utterly irresistible. Once rubbed, the chops are ready for the grill.
Whether you’re firing up an outdoor barbecue or opting for the convenience of a grill pan indoors, these pork chops are destined for deliciousness. During the colder months, my trusty grill pan perfectly replicated that satisfying char and juicy interior. However, as warmer weather approaches, envisioning these chops sizzling over an open flame, absorbing that quintessential outdoor smoky flavor, is truly a mouth-watering prospect. The cooking process is incredibly straightforward: a quick sear on each side over medium-high heat to lock in juices, followed by a reduction in heat to ensure they cook through to tender perfection, turning occasionally. Just a few minutes of rest after cooking ensures the juices redistribute, resulting in incredibly moist and flavorful pork chops every time.
Discovering the Delight of Creamy Cheddar Grits
Beyond the simplicity of the pork chops, the grits were an unexpected revelation. Not only were they astonishingly easy to prepare, but I was genuinely taken aback by how much I adored them! Perhaps it was the generous addition of sharp cheddar cheese – a secret ingredient that, in my experience, can elevate almost any dish to new heights of deliciousness. But honestly, I fell head over heels for the entire composition. The creamy texture, the savory depth, and the comforting warmth of these cheesy grits made them an instant favorite. This experience has even prompted me to reconsider grits for breakfast, a thought I never would have entertained before trying this dish.
Cheddar grits bring a soulful, Southern charm to the meal. Prepared by simmering quick-cooking grits in a blend of fat-free milk and water, they become incredibly creamy and luscious. The moment they thicken, you remove them from the heat and stir in the star players: sharp cheddar cheese, a knob of butter for richness, and a touch of salt and freshly ground pepper. The cheese melts into a glorious, gooey consistency, coating each grain of grits with its sharp, savory goodness. This side dish isn’t merely an accompaniment; it’s a co-star, offering a luxurious, velvety counterpoint to the robust flavor of the barbecue pork chops. It’s a testament to how simple ingredients can create profound flavor experiences.
A Fresh and Vibrant Complement: Cucumber-Red Onion Salad
To round out this fantastic meal, the original menu from Cooking Light suggested a cucumber-red onion salad, though without a specific recipe. Imagining a plain mix of just two ingredients didn’t quite capture my imagination. So, I decided to improvise, tossing together a few staple ingredients to create a vibrant and refreshing side. The result was an incredibly delicious and palate-cleansing salad that perfectly balanced the richness of the pork and grits. In fact, my husband enjoyed it so much that not a single bite was left!
My impromptu salad featured crisp sliced cucumbers and thinly shaved red onions, marinated in a light, tangy dressing. A simple vinaigrette with apple cider vinegar, a touch of olive oil, a pinch of sugar, salt, and pepper can work wonders. You might also consider adding fresh dill or a sprinkle of chopped parsley for extra herbaceous notes. This bright, zesty salad provides a crucial textural and flavor contrast, cutting through the savory richness of the main components. The cool crunch of cucumber and the mild bite of red onion, brightened by the dressing, make for an invigorating addition that completes the meal, leaving you feeling perfectly satisfied without being overly full.
Why This Recipe is Your Next Weeknight Winner
This entire meal ensemble—Barbecue Rubbed Pork Chops, Creamy Cheddar Grits, and a refreshing Cucumber-Red Onion Salad—is more than just a collection of recipes; it’s a testament to the joy of discovering new flavors and the efficiency of smart meal planning. It’s a truly delicious and deeply satisfying experience that feels both comforting and elegantly composed. The ease of preparation makes it an ideal candidate for busy weeknights, yet its sophisticated flavor profile is impressive enough for a casual dinner party. This dish offers a remarkable blend of hearty, savory goodness with a fresh, bright counterpoint.
I am already eagerly anticipating the opportunity to recreate this meal, especially come summer when the outdoor grill can be fully utilized, and I can harvest fresh, crisp cucumbers directly from my garden. The versatility of this recipe means it can adapt to your preferred cooking method and the season’s bounty. Whether you’re a seasoned chef or a novice in the kitchen, this complete meal provides a foolproof path to a memorable dining experience. So, gather your ingredients, follow this straightforward guide, and prepare to delight your taste buds with a meal that proves simplicity can indeed be profoundly delicious.
Barbecue Rubbed Pork Chops and Cheddar Grits
Author: Deborah Harroun
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients
Pork Chops
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 4 boneless pork chops, about 1/2 inch thick
- Cooking Spray
Cheddar Grits
- 2 cups fat-free milk
- 1 1/4 cups water
- 3/4 cup quick cooking grits
- 1 cup reduced-fat shredded sharp cheddar cheese
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
For the pork chops:
- Combine the brown sugar, salt, paprika, chili powder, garlic powder, cumin, dry mustard, allspice, and red pepper. Rub over both sides of the pork chops.
- Heat a grill pan over medium-high heat. Spray with cooking spray. Cook the pork for 2 minutes on each side. Reduce the heat to medium and continue to cook the pork until done, turning occasionally. Remove from pan and let sit for 5 minutes before serving.
For the cheddar grits:
- Combine the milk and water in a saucepan and bring to a boil over medium-high heat. Slowly whisk in the grits. Cover and reduce heat and simmer for 5 minutes, or until thick. Remove from the heat and add in the cheese, butter, salt, and pepper. Stir until the cheese melts.
Recipe Notes:
Slightly adapted from Cooking Light April 2007
Keywords: barbecue rubbed pork chops, cheddar grits, easy weeknight meal, grilled pork chops, BBQ rub, quick dinner, family meal, Cooking Light recipe, cucumber red onion salad