Pork chops with Southern style cheese Grits
Prepare seared pork chops with creamy Southern-style cheese grits using whole milk and cheddar cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Chops (bone-in, about 4 pieces) | 800 | Grams |
| Salt (for seasoning) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Olive Oil (for searing) | 2 | Tbsp |
| Whole Milk (for grits) | 500 | Milliliters |
| Water (for grits) | 500 | Milliliters |
| Grits (stone-ground) | 200 | Grams |
| Butter (unsalted) | 50 | Grams |
| Cheddar Cheese (sharp, grated) | 150 | Grams |
| Garlic (minced) | 2 | Clove |
| Chicken Broth (for added flavor) | 250 | Milliliters |
| Thyme (fresh, for garnish) | 1 | Bunch |
Instructions
- Season the pork chops with salt and black pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 4-5 minutes on each side until golden brown and cooked through.
- Remove pork chops from the skillet and let them rest while preparing the grits.
- In a saucepan, bring whole milk and water to a boil. Gradually whisk in the grits.
- Reduce heat to low and cook the grits, stirring frequently, for about 20-25 minutes until thickened.
- Stir in butter, cheddar cheese, and minced garlic into the grits. Mix until the cheese is melted and the mixture is creamy.
- Add chicken broth to the skillet used for pork chops, scraping up any browned bits. Simmer for 2-3 minutes to create a sauce.
- Serve the pork chops over the cheese grits, drizzling with the sauce from the skillet. Garnish with fresh thyme.
Prep
- Thaw pork chops in the refrigerator overnight if frozen.
Kitchen equipment
SkilletWhisk