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Ingredients
- 6 c. Chicken stock
- 2 c. Grits, (Quick Grits)
- 1/4 lb Unsalted butter
- 1 c. Cheddar cheese
- 1Â 1/4 c. Vegetable oil
- 4 x Center cut pork chops with bone, (6-oz)
- Â Â Salt and pepper to taste
- 1 c. Plus 4 Tbsp. for dredging and the gravy
- 4 c. Chicken stock, (hot)
- 1 lrg Onion, thinly sliced
Directions
- In 2 qt sauce pan pot over medium heat, bring chicken stock to a rapid boil. Add in grits whipping continuously for approximately 3 min. Make sure which the grits don't develop lumps. Reduce heat to low. Cook grits for approximately 5 min. Add in butter and cheese. Mix well. Remove sauce pot from heat. Keep hot to serve with the Pork Chops.
- SMOTHERED PORK CHOPS:Place a large cast iron skillet on medium heat. Add in vegetable oil. Season pork chops with salt and pepper. Dredge pork chops in seasoned flour. When oil is warm, approximately 325 degrees, place pork chops in skillet. Cook pork chops on each side approximately 5 min. Be careful not to burn.
- Remove pork chops from skillet and set aside. Pour fat from skillet leaving about 4 Tbsp. of oil. Don't scrape skillet. Return skillet to heat.
- Add in 4 Tbsp. of flour to oil stirring occasionally, allowing flour to brown. Add in hot chicken stock. Whisk chicken stock, and flour mix carefully to prevent lumps.
- Return pork chops to skillet. Add in onions. Cover and simmer on low 25 to 30 min or possibly till pork chops are tender.
- To assemble the dish, remove pork chops from pan and plate one with the Cheese Grits. Spoon some of the pan gravy and onions over the chops.
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