Cajun Pork Chops with Green Onion Goat Cheese Grits
Ingredients
- 2 to 3 Lb Boneless Pork Chops May Substitute Bone in and cook a little longer
- 1/4 cup AP flour
- 2 Tbsp Cajun Seasoning
- Salt and Pepper to taste
- 4 Strips Thick Cut Bacon
- 2 Tbsp Butter, unsalted
- 1/2 Cup Diced Sweet Onion
- 1/2 Cup Diced Celery
- 1/2 Cup Diced Sweet Bell Pepper
- 1 tsp Chopped Fresh Jalapeno or other hot chili
- 1 Tbsp Chopped Fresh Garlic
- 1 Cup Diced Fresh Tomato
- 1 to 2 Cup Beef, veal, or Chicken Broth
- For Grits:
- 1 Cup Dry Grits
- 4 Cups Cream
- 4 Tbsp Unsalted Butter
- 1/2 Cup Shredded Cheddar Cheese
- 1 Cup Crumbled Goat Cheese
- 1 Cup Chopped Fresh Scallions, green onion
- 1/2 Cup Diced Fresh Leeks
- Salt and Pepper to taste
- Oil for cooking
Instructions
- Preheat oven to 300 degrees
- Dice the bacon. Render over medium high heat until brown and the fat is loose. Add in the butter.
- Mix 1/2 the Cajun seasoning and some salt and pepper in the flour mix. Dredge the Pork Chops in the flour and place in the pan with the rendered fat and butter. Brown on one side. Then flip to the other. Cook for a few minutes. Then remove the pork From the pan. Add in the garlic and vegetables. Cook for about a minute or two until soft. Then add in the remaining flour and stir until you create a roux. Cook for about a minute, stirring as needed. Then add in the Broth and bring to a boil, stirring as needed. Add in the Tomatoes and Season. Cook for another minute. Then turn off heat until you are ready to serve. Place the pork chops in a 300 degree oven to finish cooking. You want them to have an internal temperature of 145 degrees.
- While Everything else is cooking, make the grits. Put a little oil in the bottom of a heavy pot. Saute the leaks until soft. Add in the butter and melt, stirring as needed. Add in the Cream and bring to a simmer. Stir in the Grits, make sure they don't clump. Cook at a low simmer until all the liquid is absorbed and the grits soften. Don't cook at a high temperature or the liquid will absorb, but the grits won't cook through. It should take about 20 minutes plus or minus. Fold in the Cheeses, Scallions, and season well.
- Put the pork chops back in the gravy and bring back up to temperature. Serve the Pork chops atop the grits and spoon or ladle the gravy on top. Serve with seasonal vegetables for a more colorful and balanced plate.