Ingredients:
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Directions:
For Grits: In a 2-quart saucepan over medium heat, bring 6 cups stock to a rapid boil. Add grits, whipping continuously for approximately 3 minutes. Make sure that the grits do not develop lumps. Reduce heat to low. Cook grits for about 5 minutes. Add butter and cheese. Mix well. Remove saucepan from the heat. Keep warm to serve with the Pork Chops.
For Pork Chops: Place a large cast iron skillet on medium heat. Add oil. Season 1 cup flour with salt and pepper. Dredge pork chops on seasoned flour. When oil is hot, about 325 degrees, place chops in skillet. Cook chops on each side about 5 minutes. Be careful not to let them burn.
Remove chops from skillet and set aside. Pour fat from skillet leaving about 4 Tbls of oil. Do not scrape skillet. Return skillet to heat. Add 4 Tbls of flour to oil, stirring occasionally, allowing flour to brown. Add warm stock. Whisk stock and flour mixture carefully to prevent lumps.
Return pork chops to skillet. Add onions. Cover and simmer on low for 45 minutes or until chops are tender.
To assemble: Remove chops from the pan and plate one with the Cheese Grits. Spoon some of the pan gravy and onions over the chop. |
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