Mains
Smothered Pork Chops and Cheddar Grits
Bone-in pork chops sear until browned, then simmer low in a rich onion gravy, served over a bed of buttery cheddar grits.
Smothering is one of Southern cooking's great tricks, taking a tougher cut and coaxing it tender in a slow gravy bath. These pork chops come out fork-tender under a blanket of onion gravy, made even better by a scoop of cheesy grits underneath.
Ingredients
- 4 bone-in pork chops
- 1/2 cup all-purpose flour, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cups chicken broth
- 1 cup stone-ground grits
- 3 cups water
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Instructions
-
1
Season the chopsPat the pork chops dry and season both sides with garlic powder, paprika, salt, and pepper, then dredge lightly in 1/4 cup of the flour.
-
2
Sear the chopsHeat the oil in a heavy skillet over medium-high heat and sear the chops 3 to 4 minutes per side until browned, then remove to a plate.
-
3
Build the gravyAdd the onion to the same skillet and cook 6 to 8 minutes until softened and golden, then stir in the remaining flour and cook 1 minute.
-
4
Simmer the chopsWhisk in the chicken broth, scraping up the browned bits, then return the pork chops to the skillet, cover, and simmer over low heat for 25 to 30 minutes until tender.
-
5
Cook the gritsWhile the chops simmer, bring the water to a boil, whisk in the grits, and cook 20 to 25 minutes over low heat, stirring often, until creamy.
-
6
Finish the gritsStir the cheddar and butter into the cooked grits until melted, then season with salt and pepper.
-
7
Plate and serveSpoon grits into bowls, top with a pork chop, and ladle the onion gravy generously over both.
Okra & Oak Tip
Keep the skillet covered and the heat low while the chops simmer so they stay tender rather than toughening up.
Storage
Store chops and gravy together in the fridge for up to 3 days and reheat gently on the stovetop with a splash of broth to loosen the gravy.
Frequently Asked Questions
Yes, though bone-in chops stay juicier during the long simmer; if using boneless, check for tenderness a few minutes earlier.
Yes, cooked grits reheat well with a splash of milk stirred in over low heat to restore their creamy texture.
Nutrition
Per serving. Values are estimates.
520
Calories
36g
Protein
34g
Carbs
27g
Fat
