Braden Family Cookbook
Often seen names
PORK CHOPS AND CHEESE GRITS
Recipe courtesy Richard Jones, Richard's Place Restaurant, Mt. Albans,
cups chicken stock
cups grits (Quick Grits)
pound unsalted butter
cup cheddar cheese, 3 - 4 oz. Grated, extra sharp (no mild mannered cheese allowed)
2 quart sauce pan pot over medium heat, bring chicken stock to a rapid
boil. Add grits
continuously for approximately 3 minutes. Make sure that the grits do not
lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add
cheese. Mix well. Remove sauce pot from heat. Keep warm to serve with the
1/4 cup vegetable oil
(6 ounce) center cut pork chops with bone ( I often use boneless chops!)
and pepper to taste
cup plus 4 tablespoon flour for dredging and the gravy
cups chicken stock (warm)
large onion, thinly sliced
a large cast iron skillet on medium heat. Add vegetable oil. Season pork
and pepper. Dredge pork chops in seasoned flour. When oil is hot,
place pork chops in skillet. Cook pork chops on each side approximately 5
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.
assemble the dish, remove pork chops from pan and plate one with the Cheese
some of the pan gravy and onions over the chops.