WhyNot Farms Pork Arista/ Hominy Grits / Romesco

Presented by Chef Joe Kindred, Kindred Restaurant

1 ea Bone In WhyNot Farms Pork Chop (Located at Huntersville Farmers Market)

3 T Chermoula (See Recipe Below)

3 Cups Anson Mills Grits (See Recipe)

1 Cup Anson Mills Hominy (

on how to cook)

3 T of Romesco Sauce (See Recipe Below)

2 Cups Sammy's Arugula

Salt as needed

Pepper as needed

Extra Virgin Olive Oil


Place Pork Chop in a Ziploc Bag & add Chermoula to marinate; please let sit for three days refrigerated for optimal flavor

Pull Pork Chop out of marinade and pat dry with paper towels.

Warm Grits & Hominy using milk to loosen to achieve desired consistency

Sear Pork Chop on both sides over medium high heat for two minutes per side or until golden brown; cook in oven until 130 degrees internal temperature and rest for 5 minutes to ensure juices stay in the meat. Spread the romesco on the plate, top with the hominy grits, place pork chop on the top and lightly dress your arugula with Olive Oil and Sea salt.


1 Cup Toasted Peanuts

1 Cup Roasted Red Peppers

1/4 Cup Pedro Jimenz or Sherry Vinegar; add more or less based on your palate's preference

1 Cup Olive Oil

2 Cloves Mortared Garlic

Salt & Pepper to taste

For the Chermoula Marinade:

1 T Toasted Cumin Seeds; Ground

1 Cup Parsley

1 Cup Parsley Cilantro

2T Mortared Garlic

1/2 Cup EVOO

1/8 C Calabrian Chiles

1 T Paprika

1 Lemon; Zested & Juiced