Cajun Pork Chops with Cheese Grits

003 — Recipe created by my personal chef and husband, Parish.

Ingredients

4 Thin Cut Pork Chops, boneless or trim off the bone

Enough of your favorite oil to coat the pan generously

Enough flour to coat your pork chops

Zatarain’s Creole seasoning to taste, or your favorite Cajun style seasoning

1 medium onion

Bob’s Red Mill Polenta Corn Grits, or your favorite style of grits

Water with chicken bouillon cubes, or chicken stock

1 cup of shredded Cheddar Cheese

Salt and Pepper to taste

Directions

Pound the pork chops thin if they are not already. A piece of plastic wrap over the meat keeps the meat juice from splashing around. I made them about less than a half of an inch.

Dredge the pork chops in the flour. Put a generous amount of oil in the frying pan. Heat the oil to medium.

Cut the medium onion into thick rings, and then cut the rings in half. Saute the onions until soft in the medium heat oil. Remove the onions and save for later.

Put flour-coated pork chops into the savory onion flavored oil. Cook them two minutes per side. You are not cooking the pork chops all the way at this point. Take the pork chops out of the pan and place on a plate, set aside. With the remaining oil in the pan add 2-3 Tablespoons of additional flour, turn heat up a tad to medium high, stirring until bubbly. After it’s bubbly, turn the heat down to medium low. Let the flour in the oil turn to brown while stirring. Add a half a cup of chicken stock (or chicken bouillon with water). Cook down until it’s a thick gravy.

Toss the pork chops back into the thick gravy. Add a generous shaking of the Creole seasoning in the pork chop, gravy mixture. Cook the chops 2-3 minutes per side. This allows the chops to get coated with the gravy.

Make the grits according to the package. Stir in the cheese once the grits are done.

Make the grits along with the pork chops so they finish at the same time. Grits typically take about 5 minutes.

Place the grits in a deep, single dish bowl. Place your yummy pork chop on top of the warm grits. Add extra gravy to the top, and place a serving of onions as a finishing touch to each serving. If you love seasoning, place a little more of the Creole seasoning on top of the dish.