Smothered Pork Chops and Grits
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 483 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 115 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 2 grams
- Protein
- 45 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- 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.