Pork Delano Recipe

Prep pork

Pat pork chops dry with paper towels. Brush both sides with olive oil.

Season

Combine kosher salt, black pepper, garlic powder, smoked paprika, and fresh thyme. Rub evenly over both sides of the chops. Let rest 10 minutes at room temperature.

Grill

Preheat grill or grill pan to medium-high. Grill chops about 6-7 minutes per side, until an internal temperature of 135-140°F (57-60°C) for medium. Remove from heat and let rest 5 minutes before serving.

Plate and serve

Transfer chops to plates, spoon pan juices if available, and serve alongside grit cake and glazed carrots.

Cook grits

In a saucepan, bring water and milk to a boil. Whisk in grits and salt, reduce heat to a simmer. Stir frequently until thickened (5-7 minutes for quick grits; longer for stone-ground). Stir in butter until melted and smooth.

Set and chill

Transfer the hot grits to a shallow, lightly oiled pan to about 1 inch thick. Allow to cool slightly, then refrigerate until firm (at least 1 hour; longer if possible).

Slice and fry

Once firm, cut grit cake into 1/2 inch thick rounds. In a skillet, heat the frying oil over medium-high. Fry grit rounds until golden brown and crisp on both sides, about 2-3 minutes per side. Keep warm until pork is ready.

Cook carrots

In a skillet, melt butter over medium heat. Add carrot sticks and sauté 4-6 minutes until just tender.

Sweeten

Sprinkle brown sugar and salt over the carrots. Toss to coat and cook 1-2 more minutes until a glossy glaze forms.