Smothered Pork Chops with Onions and Cheddar Grits
Smothered Pork Chops recipe
Cooking Light, MAY 2003
We had these last night for dinner. I didn’t have quick cooking grits (what self-respecting southerner does), but they didn’t take that much longer to cook than the quick ones.
You need a really large pan for the onions to brown and the chops to fry. The pan I chose didn’t allow the onions to reach the pan. They sat on top of the chops. The broth didn’t thicken all that much. I’m not sure if it was supposed to or not, so I made a slurry with some water and flour and added it to the pan to make sauce for the chops.
CTM isn’t a huge fan of grits. I could eat my weight in them especially with butter, salt and pepper. However, he ate these and didn’t complain a bit. I’m sure the cheese had something to do with it. They were cheddar grits. They were good and were even better for lunch with the onions mixed in with them.
I thought it was going to take a while to cook, but it didn’t. This came together pretty easily. I liked the recipe, but I don’t know if I’d make it again. I may make the chops part and have something else besides the grits to put the chops on. Mashed potatoes or even roasted ones would be good with this recipe.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Smothered Pork Chops With Onions And Cheddar Grits
Ingredients
- 2 2/3 cups water
- 2/3 cup uncooked quick-cooking grits
- 1/4 cup (1 ounce) preshredded sharp Cheddar cheese
- 1/2 teaspoon salt, divided
- 1/8 teaspoon garlic powder
- Dash of ground red pepper
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons butter
- 1 cup chopped onion
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup water
Instructions
- Bring 2 2/3 cups water to a boil; stir in grits.
- Reduce heat, and cook 5 minutes, stirring frequently.
- Remove from heat.
- Stir in cheese, 1/4 teaspoon salt, 1/8 teaspoon garlic powder, and red pepper.K
- eep warm.
- While grits cook, sprinkle pork with 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and black pepper.
- Dredge in flour.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add pork and onion; sauté 6 minutes, turning pork over after 3 minutes.
- Add broth and 1/4 cup water; bring to a boil.
- Cover, reduce heat, and simmer 4 minutes.
- Serve with grits.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 196Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 41mgSodium 554mgCarbohydrates 19gFiber 1gSugar 3gProtein 13g
