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
Large nonstick skillet