Smothered Pork with Gouda Grits

Ingredients

• Smothered Pork
• ¼ cup green onions, finely chopped
• 1 large sweet onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 lb fully cooked ham steaks
• 2 (3-oz) links smoked sausage
• 1 tablespoon canola oil
• 8 oz fresh prediced bell peppers (1 ½ cups)
• 2 teaspoons blackening seasoning
• 1 (10-oz) can diced tomatoes with green chiles
• ½ cup heavy cream
• Gouda Grits
• 3 cups reduced-sodium chicken broth (or stock)
• 4 oz Deli smoked Gouda (or Gruyère) cheese, shredded
• 1 cup quick-cooking grits
• 1 teaspoon kosher salt
• ½ teaspoon pepper

Cooking sequence

1. Prepare grits through step 2 and begin to simmer (10 minutes)
2. Prepare pork and complete grits; serve (20 minutes)

Smothered Pork

1. Chop green onions, onion, and garlic. Cut ham and sausage into small bite-size pieces. Preheat large, nonstick sauté pan on medium-high 2–3 minutes.
2. Add oil, peppers, sausage, sweet onion, and garlic to pan; cook and stir 3 minutes. Add ham and seasoning to pan; cook and stir 3 minutes or until vegetables are softened. Stir in tomatoes and cream; cook and stir 1–2 minutes or until sauce begins to thicken.
3. Reduce heat to low; cook and stir 3–4 minutes or until sauce has thickened and ham is 165°F. Stir in green onions. Serve.

Gouda Grits

1. Place broth in medium saucepan and cover; bring to boil on medium-high. Shred cheese.
2. Whisk grits into broth, then reduce heat to low and cover; simmer and stir 8–10 minutes or until smooth and creamy.
3. Remove pan from heat; stir in cheese, salt, and pepper. Serve.