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Smothered Pork Chops And Cheese Grits

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Vegetables Clprime3 1 servings

INGREDIENTS

6 c Chicken stock
2 c Grits; (Quick Grits)
1/4 lb Unsalted butter
1 c Cheddar cheese
1 1/4 c Vegetable oil
4 Center cut pork chops with bone; (6-ounce)
Salt and pepper to taste
1 c Plus 4 tablespoon for dredging and the
; gravy
4 c Chicken stock; (warm)
1 lg Onion; thinly sliced

INSTRUCTIONS

CHEESE GRITS
SMOTHERED PORK CHOPS
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.
  SMOTHERED PORK CHOPS:
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.
Converted by MC_Buster.
Per serving: 5098 Calories (kcal); 408g Total Fat; (73% calories from fat);
66g Protein; 269g Carbohydrate; 367mg Cholesterol; 22195mg Sodium Food
Exchanges: 16 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
78    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0040
Converted by MM_Buster v2.0n.

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