This weekend it was time to dive back into my favorite magazine, Food Network Magazine. The April edition featured this awesome Pork Chops recipe with Cheesy Grits.  Now as far as I’m concerned, it’s hard to go wrong with a Food Network recipe. Last week, I shared the Almond Chicken with Roasted Kale and Apples which was amazing!! Would these chops be just as good?

I think pork sometimes gets a bad rap. I mean look at the name; “pork.” That in itself sometimes leaves people standoffish. However, we do eat pork about once a week and believe in that saying “the other white meat.”  I think that as long as you cook it in a healthier fashion, it will still be ok for you. It’s also all about portions. I believe in the Weight Watchers idea that there is no need to cut specific foods out as long as you eat them in moderation.

This pork chop recipe has your chops swimming in a wonderful onion type sauce. I like to use red onions for just about any recipe since they seem have a milder flavor to them and I don’t feel like I’m walking around with onion breath afterward.

____________________________

Smothered Pork Chops with Cheesy Grits

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Serves	2
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Meal type	Main Dish
From magazine	Food Network Magazine

Easy weeknight meal of pork chops and cheesy grits

Ingredients

• 2 teaspoons olive oil
• 1 clove garlic (chopped)
• 2 pork chops (1/2 - 3/4 inch)
• salt and pepper to taste
• 1 Medium red onion (thinly sliced)
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoon balsamic vinegar
• 3/4 cups quick cooking grits
• 1/2 cup shredded mozzarella cheese
• fresh parsley for garnish

Note

Spice up your cheesy grits by using pepper jack cheese in place of cheddar or mozzarella.

Directions

Step 1

Heat the olive oil in a large non-stick skillet over medium-high heat. Add garlic and cook until fragrant. Season the pork with salt and pepper. Add to skillet and cook until browned about 3 minutes per side. Transfer to a plate.

Step 2

Add the red onions to the skillet and season with salt. Cook, stirring occasionally until lightly browned about 3 minutes. Reduce the heat to medium stir in the flour and cook, stirring for another 2 minutes. Add the chicken broth and bay leaf. Cook and keep stirring until the sauce thickens, for about 3 minutes. Add the vinegar, and return the pork to the skillet to warm through.

Step 3

While the onions are cooking, cook your grits according to package directions. Once thickened, stir in the cheese.

Step 4

Remove the pork from the skillet; discard the bay leaf. Serve the pork with the grits. Top with the pan sauce and parsley.

____________________________

For Nutrition information, click the Magic Button

The original recipe for the cheesy grits from the magazine called for using cheddar. I didn’t have any cheddar at home but I did have mozzarella cheese so I used that instead and I think it came out just fine.  I think you can use just about any cheese with the grits and it’s all about your own personal taste. I would have also added feta or goat cheese but hubby would have turned his nose up at both.

The chops and the sauce were awesome. Food Network hit it out of the park with this recipe just like they did with the almond chicken.  Like I said, you really can’t go wrong with their recipes so I’m glad I have a three-year subscription. The next time you have chops in the fridge, give this recipe a try. The pork is seared with the juices in and the sauce is a nice compliment and does not drown out the meaty flavor. Pork and cheesy grits are great together. I also added some sautéed spaghetti squash to my plate to round out my meal. So good and so simple for a busy weeknight.

For more recipe ideas featuring pork, click below to visit my Pork Recipe Pinterest board
Follow Lori’s Culinary’s board Pork Recipes on Pinterest.