Real Recipes From Real Home Cooks ®

milk-braised pork with cheesy grits

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

A new--to me--dish out of the Midwest that has so much flavor and is a meal in itself without anything more needed. Recipe & photo:

yield 5 serving(s)
prep time 30 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For milk-braised pork with cheesy grits

  • 3/4 tsp
    onion powder
  • 3/4 tsp
    garlic powder
  • 3/4 tsp
    smoked paprika
  • 1 tsp
    ground black pepper, divided
  • 2 lb
    boneless pork roast, trimmed of fat
  • 3/4 c
    finely chopped sweet onion
  • 2 Tbsp
    garlic, minced
  • 5 1/2 c
    chicken broth, divided, plus additional if needed
  • 2 1/3 c
    milk, divided
  • 1/2 c
    freshly squeezed orange juice
  • 1 Tbsp
    snipped fresh thyme
  • 1/4 tsp
    ground cumin
  • 4 clove
    garlic, minced
  • 2 Tbsp
  • 2 1/2 tsp
    snipped fresh rosemary
  • 1 1/4 c
    quick cooking grits
  • 1 3/4 c
    shredded monterey jack and cheddar cheese blend
  • 4 tsp
    snipped fresh sage, plus whole leaves for garnish

How To Make milk-braised pork with cheesy grits

  • 1
    In a small bowl, combine the paprika, onion powder, garlic powder, and 1/4 tsp. black pepper. Rub this mixture over the roast. Cover and chill at least 2 hours.
  • 2
    In a 4-qt. Dutch oven, brown the roast on all sides in hot oil over medium heat. Remove the roast. Add onion and garlic to the pot; cook and stir for 30 seconds or until fragrant but not browned.
  • 3
    Add 2 cups chicken broth, 1 cup milk and the orange juice to the Dutch oven, scraping any browned bits from the bottom. Add 1/2 tsp. black pepper, the thyme and cumin. Bring to boiling and return the roast to the Dutch oven.
  • 4
    Cover with foil AND a tightly fitting lid. Roast in a preheated 325-degree oven for 1-3/4 to 2-1/4 hours, until meat is fork tender. Add chicken broth as needed so that meat is half submerged.
  • 5
    Transfer meat to a shallow dish and keep warm. Skim fat from cooking juices. On the stove top, bring the juices to a boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes, or until reduced by nearly half.
  • 6
    In a large saucepan, cook the garlic in butter over low heat for 2 minutes; add 3-1/2 cups chicken broth, 1-1/3 cups milk, 1/4 tsp. pepper and the rosemary. Bring to a low simmer. Add grits in a steady stream, stirring constantly. Cook and stir for 6 to 8 minutes until thickened. Add the cheese and snipped sage.
  • 7
    To serve: shred pork with two forks; moisten with some of the pan sauce. Serve pork over grits, topped with sage leaves.