- Frozen buttermilk biscuits
- Thinly sliced boneless pork chops
- Season: kosher salt, pepper, and any other of your favorite seasoning
- 4 tablespoons butter & 3 tablespoons olive oil for frying
- Whole milk & water for cooking grits
- 1 cup uncooked quick-cook grits
- 8 ounces freshly shredded sharp cheddar cheese
- 2 more tablespoons butter
Directions
Season your pork chops. Heat butter and oil in skillet. Fry pork chops 3-4 minutes per side. Remove to plate covered with a paper towel. Stick biscuits in the oven while pork chops are cooking.
Cook grits according to package directions for 1 cup. (Instead of boiling in straight water I use half water and half whole milk). After grits are cooked add 2 tablespoons butter and the cheese. Stir to melt.
Slice biscuits in half and serve with a pork chops and cheese grits in the middle.
This recipe has been adapted from a Southern Living, July 2015 issue. I love when I remember to make this one. The boys always tell me how good it is and I should cook it more often. This would be a great meal to take to someone too. Don’t forget your butterbeans for a side!
