Skip Navigation

Pork Chop with Creamy Grits

corn, pepper succotash
4.2 stars
(79 reviews)
Available on 12/14/2016
  • No Gluten Added
  • No Nuts Added
The influence for this dish comes from my grandmother in Texas.  She always used fresh vegetables from her garden to make succotash for me. I now truly appreciate the simplicity of the dish, and I've made my own with snap peas, piquillo peppers, and sweet corn. It pairs wonderfully with a juicy pork chop and creamy grits.
  • Pork chop
  • Heavy Whipping Cream
  • Water
  • Corn Grits
  • Red tomatoes
  • Sweet yellow corn
  • Green Snap Beans
  • Piquillo peppers
  • Parmesan Cheese
  • Cotija Cheese
  • Unsalted butter
  • Garlic
  • Canola Oil
  • Sherry wine vinegar
  • Black pepper
  • Kosher Salt
Servings Per Container: 1.0
Amount Per Serving*
Calories 1130
Total Fat 69g
Saturated Fat 34g
Trans Fat 0g
Cholesterol 265mg
Sodium 430mg
Total Carbs 76g
Dietary Fiber 5g
Sugars 3g
Protein 50g
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
Nice and tender center cut chop cooked perfectly. This one is a keeper.
3 Stars
Vegetable portion was just sad. Huge pork chop though, so I appreciated that.
3 Stars
Too few green beans. More like a garnish than a side. We literally got 6 beans total! Taste was ok. Grits were bland but creamy.
4 Stars
Pork chop and grits were very tasty. Succotash was flavorful, but a very small portion. C'mon Munchery, give us more veggies, please.
1 Stars
It was raw
2 Stars
2 Stars
Very disappointing the pork chop had a lot of fat and there was very little vegetable!
1 Stars
Pork was raw
3 Stars
Pork chop moist and not overcooked. I liked the tomatoes on top. Grits had wayyyy too much cream. Too unnecessarily decadent. Succatash was dried out and disappointing. Loved the grilled lemon.