Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

The greens can simmer while the pork cooks (they can be done ahead and reheated). Start the grits and gravy around the same time; you don't want the grits to sit or they'll get too firm. You'll use the liquid from a can of tomatoes for the gravy here, then reserve the tomatoes for Spinach and Onion Pizza.

Robin Bashinsky
Recipe by Cooking Light September 2012

Gallery

Credit: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
40 mins
total:
2 hrs 40 mins
Yield:
Serves 4 (serving size: about 3 ounces pork, 1/2 cup greens, 1/2 cup grits, and 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Heat a medium ovenproof saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan. Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325° for 2 hours or until very tender. Remove pork from pan; reserve liquid. Place pork on a cutting board; cover with foil. Let stand 10 minutes; cut into 4 slices.

  • While pork cooks, heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally. Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.

  • Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use. Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chopped onion and mushrooms; sauté for 2 minutes. Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).

  • While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently. Serve grits with gravy, pork, and greens.

Nutrition Facts

454 calories; fat 24.8g; saturated fat 7.4g; mono fat 11.5g; poly fat 3.5g; protein 27.3g; carbohydrates 30.9g; fiber 4.7g; cholesterol 89mg; iron 3.1mg; sodium 771mg; calcium 151mg.
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