Braden Family Cookbook

Chuck Braden

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SMOTHERED PORK CHOPS AND CHEESE GRITS            Recipe courtesy Richard Jones, Richard's Place Restaurant, Mt. Albans, New York


6 cups chicken stock
2 cups grits (Quick Grits)
1/4 pound unsalted butter
1 cup cheddar cheese, 3 -  4 oz. Grated, extra sharp (no mild mannered cheese allowed)
In 2 quart sauce pan pot over medium heat, bring chicken stock to a rapid boil. Add grits
whipping continuously for approximately 3 minutes. Make sure that the grits do not
develop lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add butter
and cheese. Mix well. Remove sauce pot from heat. Keep warm to serve with the Pork Chops.


1 1/4 cup vegetable oil
4 (6 ounce) center cut pork chops with bone ( I often use boneless chops!)
Salt and pepper to taste
1 cup plus 4 tablespoon flour for dredging and the gravy
4 cups chicken stock (warm)
1 large onion, thinly sliced


Place a large cast iron skillet on medium heat. Add vegetable oil. Season pork chops with
salt and pepper. Dredge pork chops in seasoned flour. When oil is hot, approximately 325
degrees, place pork chops in skillet. Cook pork chops on each side approximately 5
minutes. Be careful not to burn. Remove pork chops from skillet and set aside. Pour fat from skillet leaving about 4 tablespoons of oil. Do not scrape skillet. Return skillet to heat. Add 4 tablespoon of flour to oil stirring occasionally, allowing flour to brown. Add warm chicken stock. Whisk chicken stock, and flour mixture carefully to prevent lumps.  Return pork chops to skillet. Add onions. Cover and simmer on low 25 to 30 minutes or until pork chops are tender.

To assemble the dish, remove pork chops from pan and plate one with the Cheese Grits.

Spoon some of the pan gravy and onions over the chops.