smothered pork chops and grits
A lighter version of a great comfort food meal. Feel free to substitute rice or potatoes in place of the grits. This recipe was found in one of my old magazines.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 teaspoons vegetable oil
- 4 - boneless pork chops (about 1 1/2 pounds, cut 3/4 inch thick)
- - kosher salt to taste
- - freshly ground black pepper to taste
- 2 - red onions, thinly sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 - bay leaf
- 1 1/2 teaspoons balsamic vinegar
- 3/4 cup quick-cooking grits, uncooked
- 1/2 cup cheddar cheese, shredded
- 1 teaspoon fresh flat-leaf parsley, chopped (plus more for garnish)
How To Make smothered pork chops and grits
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Step 1Heat oil in a large nonstick skillet over medium-high heat. Season the pork chops with 1/2 tsp salt and a few grinds of black pepper. Cook until browned, 3 minutes per side. Transfer to a plate.
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Step 2Add the red onions to the skillet and season with salt. Cook, stirring until lightly browned, 3 minutes. Reduce the heat to medium; stir in the flour and cook, stirring 2 minutes. Add the chicken broth and bay leaf. Cook, stirring until thickened, about 3 minutes. Add the vinegar and stir well and return the pork to the skillet to heat through.
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Step 3Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoon salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
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Step 4Remove the pork from the skillet, discard the bay leaf and stir in the parsley in the pan sauce. Serve the pork with the grits. Top with the pan sauce and garnish with more parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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