Recipe courtesy of Richard Jones

Smothered Pork Chops and Cheese Grits

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  • Level: Easy
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6 cups chicken stock

2 cups grits (Quick Grits)

1/4 pound unsalted butter

1 cup cheddar cheese


1 1/4 cup vegetable oil

4 (6-ounce) center cut pork chops with bone

Salt and pepper to taste

1 cup plus 4 tablespoon for dredging and the gravy

4 cups chicken stock (warm)

1 large onion, thinly sliced


  1. 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.;


  1. 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.;