Smothered Pork Chops and Grits

Serves: 4

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


  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.
  1. I’m loving the Bali RoManse and I considered buying a few pieces but why aren’t models showcasing the jewelry? I won’t buy anything with a male host just holding the pieces…. I want to see what the jewelry looks like when worn.

  2. Looks delish Curtis. We just lost our home in a fire. My husband and i are in a hotel and my daughter, son in law and 3kids are living with other family. Great to watch u on tv. Always YUM Diane N.

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