Smothered Pork Chops with Creamy Grits

Smothered Pork Chops with Creamy Grits ingredients

• 4 each bone-in pork chops (3/4-inch thick)
• 1/2 cup all-purpose flour
• 2 tsp Creole seasoning
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium yellow onion
• 1/2 medium green bell pepper
• 3 cloves garlic
• 2 tbsp all-purpose flour
• 3 cups chicken broth
• 1/4 cup heavy cream
• to taste salt
• 4 cups water
• 1 cup quick-cooking grits
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

How to make Smothered Pork Chops with Creamy Grits

1. Pat the pork chops dry thoroughly with paper towels. In a shallow dish, combine 1/2 cup all-purpose flour, 2 teaspoons Creole seasoning, and 1/2 teaspoon black pepper. Dredge each pork chop in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully add the floured pork chops and sear for 3-4 minutes per side until deeply golden brown. Remove the chops from the skillet and set aside on a plate.
3. Reduce the heat to medium. Add the diced yellow onion and green bell pepper to the skillet, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables have softened, then stir in the 3 cloves of minced garlic and cook for another minute until fragrant.
4. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 2 minutes to create a roux. This will thicken your gravy and eliminate any raw flour taste.
5. Gradually whisk in 3 cups of chicken broth, ensuring no lumps form. Bring the gravy to a gentle simmer, stirring frequently. Season with salt to taste.
6. Carefully return the seared pork chops to the simmering gravy. Cover the skillet, reduce the heat to low, and let the chops simmer gently for 45-55 minutes, or until they are very tender and can be easily pierced with a fork.
7. While the chops simmer, prepare the creamy grits. Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in 1 cup of quick-cooking grits, then reduce the heat to low and cover. Cook for 5-7 minutes, stirring occasionally, until the grits have thickened and are creamy.
8. Stir 2 tablespoons unsalted butter, 1/2 cup shredded sharp cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the cooked grits until the butter and cheese are fully melted and incorporated. Keep the grits warm, stirring occasionally, until ready to serve.
9. Just before serving, stir 1/4 cup heavy cream into the gravy with the pork chops. Heat through for 1-2 minutes without boiling. Taste and adjust seasoning as needed.
10. Serve the tender smothered pork chops generously spooned over a bed of creamy grits, ensuring plenty of gravy is drizzled over each serving.

More recipes you might like

Browse related collections