Prep Time: 5 minutes
Cook Time: 25 minutes
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
- 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.
- 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.
- 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.
- Spoon grits into 4 dinner bowls. Place pork on grits, spoon gravy over, and serve.