Best 6 Smothered Pork Chops And Cheese Grits Recipes

SMOTHERED PORK CHOPS AND GRITS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoons salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
• Add 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, then return pork to the skillet to heat through.
• Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoons salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
• Remove the pork from the skillet; discard the bay leaf and stir the parsley in the pan sauce. Serve the pork with the grits. Top with the pan sauce and garnish with more parsley.

SMOTHERED PORK CHOPS AND GRITS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
• Add 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, then return the pork to the skillet to warm through.
• Meanwhile, 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.
• Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley.

SMOTHERED PORK CHOPS WITH APPLES AND CHEDDAR CHEESE

Steps:

• Preheat the oven to 450°F. Spray a large foil-lined baking sheet with cooking spray.
• Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray, and season with salt and pepper to taste. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
• Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.
• Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside.)
• Heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Sauté until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
• Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. Remove the skillet from the heat, and season with salt and pepper to taste. Stir to evenly coat the apples and onions with the sauce.
• Spoon the apple mixture over the pork chops, sprinkle with the cheese, and serve.
• nutrition information
• Fat: 15g (before), 6.5g (after)
• Calories: 500 (before), 243 (after)
• Protein: 30g
• Carbohydrates: 16g
• Cholesterol: 79mg
• Fiber: 2g
• Sodium: 526mg

CHEESY SMOTHERED PORK CHOPS

Steps:

• Cook chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add apples, onions and water to skillet; cover. Simmer on medium heat 5 min. or until apples and onions are crisp-tender, stirring occasionally.
• Stir in VELVEETA; top with chops. Simmer, covered, 5 min. or until chops are done (160ºF).

CHEESY SMOTHERED PORK CHOPS

Steps:

• Heat olive oil in skillet over medium heat.
• Season pork chops and pan-fry in skillet until browned and no longer pink.
• Place 1 oz cheese on top of each pork chop, cover and continue to cook 5 minutes, or until cheese is melted.
• Remove pork chops with a slotted spoon, to drain oil.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).