Roast Pork Chops with Cheddar and Bacon Grits
By Paula Deen
- 5 cups milk
- 1 cup quick cooking grits
- 1 teaspoon divided salt
- 1/2 teaspoon divided ground black pepper
- 1/4 cup butter
- 1/4 cup grated Cheddar
- 4 slices cooked and crumbled bacon
- 4 large pork chops
- 2 tablespoons vegetable oil
In a medium saucepan, bring the milk to a boil over medium-high heat. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter. Cook and stir frequently, until the grits are soft. Stir in cheese and bacon. Set aside and keep warm.
Sprinkle the pork chops with the remaining salt and pepper, or to taste.
In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops, and cook for 10 minutes, turning occasionally.
Spoon some grits onto each serving plate and arrange a pork chop on top.