| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 483 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 115 milligrams |
| Sodium | 680 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 2 grams |
| Protein | 45 grams |
Reviews
Delicious a great new way for pork chops and the grits were delicious
this was so good completely stuck to the recipe except a little garlic powder on the chops with the salt and pepper
Amazingly delicious! My family won’t eat grits so I served with mashed potatoes. My daughter “doesn’t like pork chops” but I gave her a little any way. She ate the pork and gravy first and then took some from my plate!
Excellent! Made as written. Served with pan roasted green beans and corn salad. A keeper.
This recipe was excellent. I did add a few more seasonings to the pork but it was delicious!
I made this last night and it was delicious! I didn’t add the cheese to the grits – just salt, pepper, and a bit of butter. It is definitely going into the meal rotation!
My family loved this meal. I replaced the onions with mushrooms because some of my family are a little picky. But I did add some minced onion so I could get the flavor. I also cooked mashed potatoes instead of grits due to my pregnant daughter’s craving. I don’t normally modify the recipes I try from food network but sometimes you just have to. My husband said this was a keeper and to put it into the meal rotation. Easy to make so enjoyed eating it. I had to make my husband’s lunch plate for the next day before we finished eating or he would of been eating a sandwich the next day.
Terrific! We replaced the onions with mushrooms (neither my husband nor I like onions), and it was fantastic! The pork was perfectly cooked and went so well with the grits, naturally. A very comforting meal fit for a cool fall evening!
Tried for the first time tonight after seeing it in the magazine. This one will be worked into the weeknight rotation. The sauce was fabulous! I added sliced mushrooms with the onions. Did not make the grits, but a basic rice that really soaked up the sauce.
Tried this tonight for the first time…..Incredible!!!!! Pork chops turned out extremely tender. The onion sauce was so good, I’m going to remember to use that part to top mashed potatoes in the future. Had this with a side of Alton’s basic brussel sprouts. And amazing dinner, and CHEAP too!!!