Smothered Pork Chops and Grits

Serves: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients

4 pork ribeyes

2 tbs. olive oil

1/2 yellow onion, thinly sliced

4 fresh thyme sprigs

4 tsp. unbleached all-purpose flour

1 1/4 cups reduced-sodium chicken broth

1/4 cup heavy cream

2 cups whole milk

1 cup instant grits

Method

1. Heat large heavy skillet over medium-high heat. Season pork with salt and pepper. Add oil and pork to skillet, and cook for 4 minutes per side, or until deeply browned. Remove pork from skillet and discard all but 1 tbs. fat.
2. Add onions and thyme to skillet and cook, stirring often, for 5 minutes, or until onions are tender and charred in some spots. Sprinkle flour over onions and stir to coat evenly. Add broth and cream and bring to a simmer. Simmer for 5 minutes, or until gravy has thickened slightly. Season with salt and pepper. Return pork and its juices to gravy and simmer for 4 minutes, or until pork is cooked through. Discard thyme stems.
3. Meanwhile, in medium saucepan over medium heat, bring milk and 1 3/4 cups water to a boil. Add grits in steady stream, while whisking. Cook grits, stirring often, for 6 to 8 minutes, or until grits are cooked. Season with salt and pepper.
4. Spoon grits into 4 dinner bowls. Place pork on grits, spoon gravy over, and serve.