Smothered Pork Chops and Grits
Transform your dinner table into a Southern comfort feast with this recipe for Smothered Pork Chops and Grits. Juicy, perfectly seared bone-in pork chops are nestled in a rich, creamy onion and mushroom gravy, simmered to tender perfection. Paired with buttery, cheese-laden stone-ground grits, this dish strikes the perfect balance between hearty and indulgent. With just 15 minutes of prep time, this soul-warming meal is ideal for busy weeknights yet special enough for a weekend gathering. Serve this Southern classic hot and finish with a sprinkle of fresh parsley for a comforting, flavorful meal your family will crave. Perfect for fans of Southern cuisine, comfort food, and hearty one-pan recipes!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large (sliced thinly) yellow onion
- 2 cloves (minced) garlic
- 1 cup (sliced) baby bella mushrooms
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 cup stone-ground grits
- 2 cups water
- 2 cups whole milk
- 0.75 cup (shredded) cheddar cheese
Instructions
Pat the pork chops dry with a paper towel and season both sides evenly with 1 teaspoon of salt, black pepper, paprika, and onion powder.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, sear the pork chops for 3-4 minutes per side until a golden crust forms. Remove the pork chops and set aside on a plate.
Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the sliced onion and cook, stirring occasionally, for 5-6 minutes until softened and caramelized.
Add the garlic and mushrooms to the skillet and cook for 2-3 minutes until fragrant. Stir in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet, and bring the mixture to a simmer.
Stir in the heavy cream, then return the pork chops to the skillet along with any accumulated juices. Reduce the heat to low, cover with a lid, and simmer for 15-20 minutes until the pork chops are tender and the gravy has thickened.
While the pork chops are cooking, prepare the grits. In a medium saucepan, bring 2 cups of water and 2 cups of milk to a gentle boil over medium heat. Stir in the grits along with the remaining 0.5 teaspoon of salt.
Reduce the heat to low and cook, stirring frequently, for 10-12 minutes until the grits are thickened and creamy.
Stir in 1 tablespoon of butter and the shredded cheddar cheese until fully melted and incorporated into the grits. Remove from heat and keep warm.
To serve, spoon a generous portion of grits onto each plate and top with a pork chop. Ladle the onion and mushroom gravy over the chops, and garnish with fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 352 mg | 27% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
