In a medium saucepan, bring the milk to a boil over medium-high heat. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter. Cook and stir frequently, until the grits are soft. Stir in cheese and bacon. Set aside and keep warm.
Sprinkle the pork chops with the remaining salt and pepper, or to taste.
In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops, and cook for10 minutes, turning occasionally.
Spoon some grits onto each serving plate and arrange a pork chop on top.
Recipe courtesy of Paula Deen (Jan/Feb 08, pg. 104)