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smothered pork chops and grits Recipe

   
 

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     smothered pork chops and grits

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35

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

Instructions
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.


Originally Submitted
1/9/2015





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