Chops, grits, and 'maters

After all this Asian-y experimenting, it was time for some Southern yumminess. Last month's Real Simple had a recipe for pork chops, cheesy grits, and tomatoes so that's what I went for!
I used paprika, salt, and pepper to season up the 'chops and cooked them up in olive oil. Once the meat was out, I added a bunch of halved grape tomatoes, 1/4 c. cider vinegar and 3 T. of brown sugar to the skillet and cooked it until the tomatoes got a bit soft.

I used quick cook grits, added almost 2 cups of white cheddar cheese, salt, and pepper as the 1/2 c. of grits thickened up. I also boiled the first ear of corn of the summer! Here is the final product. Total Southern tastiness. (I will use white cheddar in my grits again, they were slammin')