Smoky Southern Grill Surf & Turf Dinner

Allergens

Milk, Shellfish

Ingredients

• 2 bone
• in pork chops, 1
• inch thick
• 8 jumbo shrimp, peeled and deveined
• 1 cup stone
• ground grits
• 4 cups whole milk
• 1/2 cup grated sharp cheddar cheese
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 2 cups collard greens, chopped and stems removed
• 1/4 cup apple cider vinegar
• 1/2 teaspoon red pepper flakes

Instructions

1. Season the pork chops and shrimp with salt and pepper to taste. Set aside.
2. In a large pot, bring milk to a boil over medium heat. Slowly add grits, whisking constantly. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in cheddar cheese until melted. Season with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Add pork chops and cook for 4 5 minutes per side or until cooked through. Remove from skillet and let rest. In the same skillet, add garlic and cook for 1 minute. Add collard greens, apple cider vinegar, red pepper flakes, salt, and pepper. Cook for 8 10 minutes until greens are tender.
4. In another skillet or grill pan, cook shrimp over medium high heat for 2 3 minutes per side or until pink and cooked through.
5. To serve, place a scoop of creamy grits on each plate. Top with a pork chop and a few shrimp. Serve collard greens on the side.

Chef’s Insight

The combination of smoky flavors and creamy textures in this dish is sure to impress your guests.

Notes

Feel free to adjust seasonings to your preference.