Pork Chops with Tomato Gravy and Creamy Cheese Grits

Courtesy of Cook’s Country Magazine April/May 2012

Salt and pepper

½ tsp paprika

½ tsp sugar

¼ tsp cayenne pepper

4 (8- to 10-ounce) bone-in pork rib chops, 1 inch thick, trimmed

4 slices bacon, finely chopped

2 tbsp vegetable oil

1 yellow onion, chopped fine

1 celery rib, chopped fine

1 garlic clove, minced

3 tbsp all-purpose flour

1 tbsp tomato paste

1 cup low-sodium chicken broth

1 (8-oz) can tomato sauce

1 tsp fresh thyme, minced

1 bay leaf

Combine 1 teaspoon salt, 1 teaspoon pepper, paprika, sugar, and cayenne in bowl. Pat chops dry with paper towels and sprinkle all over with spice mixture.

Cook bacon in large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet. Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook chops until well browned on 1 side, about 5 minutes. Transfer to plate, browned side up.

Reduce heat to medium, add oil, and heat until shimmering. Add onion, celery, and garlic and cook until softened, 5 to 7 minutes. Add flour and tomato paste and cook, stirring constantly, for 2 minutes. Whisk in chicken broth, tomato sauce, thyme, bay leaf, and cooked bacon and bring to a boil.

Arrange chops, browned side up, in pan and add any accumulated juices from plate. Reduce heat to low, cover, and simmer until chops register 145 degrees, 8 to 12 minutes. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Season gravy with salt and pepper to taste, remove bay leaf, cover, and keep warm. Stir any accumulated juices from platter into gravy and pour over chops. Serve with Creamy Cheese Grits.

Creamy Cheese Grits

Courtesy of Cook’s Country Magazine April/May 2012

½ cup fresh or frozen corn kernels

3½ cups water

4 tbsp unsalted butter

4 scallions, white parts minced, green parts thinly sliced

1 cup milk

½ teaspoon hot sauce

Salt and pepper

1 cup old-fashioned grits

4 oz Monterey Jack cheese, shredded (1 cup)

4 ounces shark cheddar cheese, shredded (1 cup)

Puree corn and ½ cup water in blender until smooth, about 1 minute; set aside. Melt 2 tablespoons butter in medium saucepan over medium heat. Add scallion whites and cook until softened, about 2 minutes. Stir in remaining 3¼ cups water, milk, hot sauce, ½ teaspoon salt, and ½ teaspoon pepper and bring to a boil.

Slowly whisk grits into saucepan until no lumps remain. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15 minutes.

Off heat, stir in Monterey Jack, cheddar, pureed corn, and remaining 2 tablespoons butter until incorporated. Season with salt and pepper to taste. Serve sprinkled with scallion greens.