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Pork Chops with Pepper Gravy and Cheesy Tomato Grits


Pork Chops with Pepper Gravy and Cheesy Tomato Grits


This dish is very homey and absolutely delicious. It is also pretty quick to make. Perfect for busy evenings when dinner needs to be on the table.



For the Pork Chops:

2 medium pork chops, bone in
2 tbsp. gluten free flour
1 tsp. salt
1 tbsp. black pepper
½ stick butter
1 c. heavy cream



For the Grits:

1 c. instant grits
1½ c. chicken broth
½ c. heavy cream
1 can petit diced tomatoes
2 cloves garlic, minced
2 c. shredded co-jack cheese
salt to taste



Salt, pepper, and flour the pork chops on both sides. In a medium sized skillet, over medium heat, melt the butter and then add the pork chops to the pan. Cook the chops for about four minutes on each side, until they are nicely caramelized. Add the cream and reduce the heat to low. Continue cooking for about fifteen minutes until the cream has reduced to gravy.



Add all of the ingredients for the grits to a medium sized saucepan and heat over medium high heat, until it comes to a boil. Reduce the heat to medium low, add the cheese, and continue cooking for about fifteen minutes. Salt to taste. I serve the grits underneath a pork chop and enjoy them together.


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