Roast Pork Chops with Cheddar and Bacon Grits

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The grits were a little thick for my husband and I, so the second time I made this I added about 1/4 cup of water at the end while they were warming. Delicious!

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This dish is very heavy but tasty. But why is it called "Roast Pork Chops..." when the chops are fried?

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YUUUUUM....YUUUUUM!....as Paula would say....lol *FIRST OFF and PLEASE NOTE* I also thought I heard Bobby say 4 cu of milk on TV and that's what I used. The grits were smooth, creamy and cooked to perfection in 14 min. I also changed a few things, but mostly the order of cooking things. I CANNOT STAND to waste one morsel of flavor soooo first off - I used cast-iron and I fried the seasoned pork chops. I wrapped them in foil hot and poked them in a warm oven. I made the grits in the cast iron pan that I had fried the chops in so I captured every yummy drop in the skillet left from the chops. Also, I used smoked Cheddar cheese since my hub keeps the freezer full of that. It was very very good!!! Rib stickin' to say the least! I cook my bacon in water - the French way - and it makes for a more uniformly crisp bacon, with fat that's full of flavor also.

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I just finish making this recipe. Oh it is delicious. I love the Cheese and Bacon Grits. The Pork Chops are to die for. I agree with y'all about eating Grits and Pork. It is a very good combo. God Bless to you and your wonderful family. Oh Jamie I love watching your show too. Keep up the good work. I enjoy watching your family cook with you. Thanks a bunch.

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If you have a lot of grits left over, put in a pyrex dish (size depends on amount of grits, spread to about 1/2" thick. Refrigerate until next day. Slice in squares, dust lightly with flour, and pan fry in a few tablespoon oil of your choice. I use a mixture of butter and olive oil, or if I have it, walnut oil. Delicious at breakfast with eggs.

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It was Excellent!

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I'm not a big grits fan, but this recipe rocks! I cooked the bacon (a little more than specified in a very large cast iron skillet. Drained the fat, but left the bacon "dregs". Then cooked the grits with just a little less butter. Moved the grits to a casserole dish in the oven on low, wiped out the cast iron skillet, then cooked the pork chops. Next time I might even try adding just a touch of green onion or chives. Recipe is a keeper.

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This was very good and I would definitely make again! I would maybe make half the amount of grits (had lots left over but other than that, no changes.

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Absolutely delicious comfort food! I was worried the grits might be too heavy for me, but they're a great compliment to the pork chops. The grits are great leftover for breakfast the next day too! Just reheat on the stove with a few tablespoons of milk to loosen them up again. Thanks Paula :

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This was the first time I ever made grits and Woohoo are they amazing!! My kids actually closed their eyes as they ate them..I got high 5's all around the table!!