Best 4 Smothered Pork Chops And 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 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 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 CHEESE GRITS

Steps:

• In 2 quart sauce pan pot over medium heat, bring chicken 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 approximately 5 minutes. Add butter and cheese. Mix well. Remove sauce pot from heat. Keep warm to serve with the Pork Chops.;
• Place a large cast iron skillet on medium heat. Add vegetable oil. Season pork chops with salt and pepper. Dredge pork chops in seasoned flour. When oil is hot, approximately 325 degrees, place pork chops in skillet. Cook pork chops on each side approximately 5 minutes. Be careful not to burn. Remove pork chops from skillet and set aside. Pour fat from skillet leaving about 4 tablespoons of oil. Do not scrape skillet. Return skillet to heat. Add 4 tablespoon of flour to oil stirring occasionally, allowing flour to brown. Add warm chicken stock. Whisk chicken stock, and flour mixture carefully to prevent lumps. Return pork chops to skillet. Add onions. Cover and simmer on low 25 to 30 minutes or until 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.;

SMOTHERED PORK CHOPS AND GRITS

Steps:

• 1. Heat 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.
• 2. 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 and stir well and return the pork to the skillet to heat through.
• 3. 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.
• 4. Remove 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.