“Grits are grits, and cauliflower is cauliflower,” you say to yourself, looking at the title of this meal. “Calling grits cauliflower is like calling up down, the sun blue, and the sky yellow.” We're not saying your reality is bogus… but we totally are. Cauliflower grits are real, and delicious in this meal, combined with cheese and butter for decadence and delight. The grits stand out, but they are not alone; succulent pork and garlic-y spicy tomatoes round out this reality-bending dish.
Coarsely chop cauliflower florets.
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Make the Cauliflower Grits
Bring a medium pot with cauliflower, 1½ cup water, and ¼ tsp. salt to a boil. Reduce heat to medium-high, and stir occasionally until water evaporates completely, 14-16 minutes.
Make sure no water is left in pan; remaining water will make grits runny.
Remove from burner and add sour cream, cheese, and butter. Mash until mostly smooth and set aside.
While cauliflower cooks, cook chops.
Cook the Chops
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan.
Cook until well-browned and pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes on each side.
Remove to a plate.
Reserve pan; no need to wipe clean.
Cook the Tomatoes
Return pan used to cook chops to medium-high heat. Add garlic to hot pan and cook until aromatic, 30-60 seconds.
Add tomatoes and pinch of salt and pepper. Cook until warmed through, 1-2 minutes.
Stir in half the red pepper flakes. Taste, and add remaining red pepper flakes if desired. Omit entirely if spice-averse.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!