Ingredients:

  • 4 bone-in pork chops (1/2 inch thick, approx. 900g total)
  • 60g all-purpose flour
  • 5g smoked paprika
  • 5g garlic powder
  • 3g black pepper
  • 30ml vegetable oil
  • 1 large yellow onion, thinly sliced
  • 500ml beef stock
  • 15ml Worcestershire sauce
  • 180g quick-cooking stone-ground grits
  • 750ml water
  • 60g unsalted butter
  • 120g sharp cheddar cheese, shredded
  • 5g kosher salt

Instructions:

  1. Season the flour with paprika, garlic powder, and pepper. Dredge the pork chops in the mixture, shaking off excess. Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. Sear chops for 3 minutes per side until a rich amber crust forms. Remove to a wire rack.
  2. While pork sears, bring 750ml water and salt to a boil in a medium saucepan. Whisk in the grits, reduce heat to low, cover, and simmer for 5-7 minutes, stirring occasionally.
  3. In the skillet used for pork, sauté sliced onions for 5 minutes. Sprinkle in 2 tablespoons of the remaining dredging flour and whisk for 2 minutes. Gradually pour in the beef stock and Worcestershire sauce, whisking until the gravy thickens.
  4. Return the pork chops to the skillet gravy. Reduce heat to low and simmer while finishing the grits.
  5. Remove grits from heat. Vigorously whisk in the unsalted butter and shredded cheddar cheese until emulsified and velvety. Serve the smothered pork chops and gravy over a bed of the cheese grits.