I never really knew how good grits could be until i ate them with these pork chops. Wow!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Oh, and I was going to do a play on Peter Brady and call this Pork Chops and Apple Sauce (not applesauce; Apple Sauce) but I didn’t want to feel that horrible feeling I’ve been feeling lately whenever I make a pop culture reference from the late sixties/early seventies and I’m met with crickets because the people around me are too young with dewy skin to know what I’m talking about. I’ve noticed it’s happening more and more lately.”
I’ve got mad love for the Brady’s, Ree, and I was born in 1981, so there’s that.
Ingredients
8 slices Regular Hormel Bacon, Cut Into 1/2-inch Pieces
1 whole Yellow Onion, Chopped
2 cups Stone Ground Grits; The More Coarse, The Better!
4 cups College Inn Low Sodium Chicken Broth
2 cups Water
2 cups Heavy Cream
1-1/2 cup Grated Kraft Cheese (Monterey Jack, Etc.)
1 dash McCormick Cayenne, For Heat
Morton Salt As Needed
Black Pepper To Taste
Instructions
In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.
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Quick Tip: Serve these chops with steamed veggies and fresh buttered bread.
Thank you to TPW for this great recipe.
