Smothered Pork Chops And Grits

Name: Smothered Pork Chops And Grits
Ingredients: 2 teaspoons vegetable oil; 4 boneless pork chops (about 1 1/2 pounds, cut 3/4 inch thick); kosher salt; fresh ground black 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 cheddar cheese, shredded; 1 teaspoon fresh flat-leaf parsley, chopped (plus more for topping)

12 ingredients

4 steps

Ingredients

2 teaspoons vegetable oil
4 boneless pork chops (about 1 1/2 pounds, cut 3/4 inch thick)
kosher salt
fresh ground black 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 cheddar cheese, shredded
1 teaspoon fresh flat-leaf parsley, chopped (plus more for topping)

Directions

1

Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoons 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 pork to the skillet to heat 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 teaspoons 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 in the pan sauce. Serve the pork with the grits. Top with the pan sauce and garnish with more parsley.