Ms. E’s Cheesy Grits with Smothered Pork Chops | Brunching with the Braxtons

Instructions

• 4 cups water
• 1 cup old-fashioned grits
• 4 ounces extra-sharp cheddar cheese, shredded (about 1½ cups)
• 4 tablespoons unsalted butter
• 2 tablespoons heavy cream
• Kosher salt
• Freshly ground black pepper

1. Set a 2-quart saucepan to a boil over medium-high heat and slowly stir in the grits. Reduce theheat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
2. Remove the saucepan from the heat and stir in the cheese, butter, and cream. Season with thesalt and pepper and serve immediately.

• 4 bone-in ribeye pork chops (about2 pounds)
• Kosher salt
• freshly ground black pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 1medium-sized white onion, cut & sliced into half moons
• 2 tablespoons gelled chicken base
• 2 cups water

1. Season pork chops with salt and pepper onion powder and garlic powder and set aside.
2. Coat a large skillet with olive oil in place over medium high heat
3. Dredge pork chops with all-purpose flour in place and hot olive oil let it fry for 8 to 10minutes on each side until golden brown, remove from the pan and set aside.
4. Add the diced onions to that same skillet and cook down add the garlic powder salt pepper and add a half a cup of all-purpose flour and stir next slowly add the water and mix until gravy is at a desired consistency the chicken base into the gravy mixture and mix well add the pork chops back into the gravy and the little cook for another 5 to 6 minutes and serve with the grits