Smothered Pork Chops and Grits

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 teaspoons vegetable oil

4 3/4-inch-thick boneless pork chops (about 1 1/2 pounds)

Kosher salt and freshly ground pepper

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

1/2 cup shredded cheddar cheese (about 2 ounces)

1 tablespoon chopped fresh parsley, plus more for topping


  1. 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.
  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, then return the pork to the skillet to warm 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 the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley.
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