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Sierra Mist Brined Pork Chops with Crunchy Grits Cake

Sierra Mist Brined Pork Chops with Crunchy Grits Cake


Try this delicious recipe from our Frito-Lay FLAVOR KITCHEN™


For Brine:
2 bottles of Sierra Mist
3 whole bay leaves
10 black peppercorns
Pinch of chili flakes
1Tbsp of kosher salt
1 tsp. fresh ginger

For Sauce:
2 cups Tropicana Apple Juice
1 tsp. fresh ginger
¾ cup demi-glace
½ tsp. fresh lime juice

For Crunchy Chipotle Grits:
2 cups Quaker Quick Grits
6 cups Water
½ tsp Salt
4 oz. Butter
¼ cup Cilantro
2 Tbsp Chipotle Peppers in Adobo Sauce
1 tsp Salt
½ tsp Black Pepper
1 cup Monterrey Jack Cheese, Shredded
1 bag TOSTITOS® ARTISAN RECIPES® Fire-Roasted Chipotle Tortilla Chips
3 eggs
1 Tbsp Water
2 cups Flour
3-4 cups Canola Oil


For Brine:
1. Place all the ingredients into a medium mixing bowl and stir the mixture until it’s all combined.
2. Add the pork chops, and allow them to marinate in the brine for 24 hours.
3. Once the pork is brined remove it from the mixture, dry the pork, and lightly season with a pinch of salt and pepper.
3. In a large sauté pan add 2 tablespoons canola oil, and heat the pan over medium heat.
4. Once the pan is hot place the pork chops in the pan, and caramelize the chops for about 5 minutes per side.
5. Then place the pork in a 350°F oven, and bake them for about 8 to 10 minutes until they are done.

For Sauce:
1. Place all of the products in a small sauce pan, and cook it over medium heat for about 15 to 20 minutes.
2. Once the mixture thickens finish with the lime juice, and a pinch of salt.
3. Remove the sauce from the heat and keep it warm

For Crunchy Chipotle Grits:
1. Cook the grits according to package directions.
2. Once the grits are tender remove from heat and stir in the butter, cilantro, chipotles, salt, pepper and cheese.
3. Once the butter is melted transfer the grits to a sheet tray and spread them out.
4. Place the sheet tray in the fridge to chill for about 15 minutes.
5.While the grits are chilling crush the TOSTITOS® ARTISAN RECIPES® Fire-Roasted Chipotle Tortilla Chips into small pieces and place them into a bowl.
6. Place the eggs and water in a separate bowl and whisk until smooth.
7. Place the flour in a third bowl for dredging.
8. Once the grits are chilled down remove them from the fridge and form them into balls using ½ cup of grits.
9. Form the ball into a small patty and dredge each one first in flour, making sure to lightly shake off the excess flour, then into the eggs and finally into the chips.
10. Coat each patty completely in the chips and place on a new sheet tray lined with parchment paper.
11. Once all the patties are coated, place the sheet tray in the fridge to chill once more for about 30 minutes.
12. When you are ready to cook the patties heat a large sauté pan over medium heat and add ¼ inch of oil to the pan.
13. Once the oil is hot add two patties and cook for 2-3 minutes per side.
14. Once the crust is golden brown on all sides remove them from the oil and place them on a few paper towels to drain.
15. Allow the oil to heat back up for about 2 minutes before cooking another batch of patties.

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