In just a few simple steps you can give your family a warm and satisfying food hug with these pork steaks coated in a warm spice rub that is seared until crusty and smothered in a rich onion gravy that tops the flavorful and cheesy grits.
CHILI PORK CHOPS with CHEDDAR GRITS & GREEN BEANS
Adapted from Marley Spoon and Theodora Kaloudis
1 tablespoon BETTER THAN BULLION concentrate
1/4 cup water
1 cup chicken broth
3 ounces grits
1/2+ cup grated cheddar
4 thin pork steaks
1 1/2 teaspoons chili powder
1 medium red onion, halved and thin sliced
2-3 cloves garlic, FINELY minced
½ pound green beans, trimmed and halved
FRESH ground sea salt & ground pepper
1 + 1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
- In a small bowl, combine the chili powder, FRESH ground sea salt and a few grinds of pepper.
- Pat pork cutlets dry, then season all over with spice rub.
- Fill a medium skillet with ½ inch water and bring to a boil.
- Add green beans, half the minced garlic, and 1 teaspoon salt to skillet.
- Reduce heat to medium, cover, and cook until green beans are just tender, 2–3 minutes.
- Drain, transfer to a bowl, and cover to keep warm.
- In a small saucepan, bring 2 cups water and a pinch of salt to a boil.
- Stir in grits.
- Reduce heat to low and cook, stirring occasionally to prevent sticking, until grits are tender, about 7 minutes.
- Stir in cheese and butter until melted; season to taste with salt and pepper.
- Cover to keep warm.
- Heat oil and 1 tablespoon butter in skillet over medium-high heat.
- Add pork cutlets and seat until browned, about 2 minutes per side.
- Transfer to a plate and cover to keep warm.
- Add onions to skillet. Cover and cook over medium-high heat, stirring occasionally, until softened, about 3 minutes.
- Uncover skillet; season onions with a pinch of salt, and cook, stirring, until golden brown, 3–5 minutes (reduce heat if browning too quickly).
- Sprinkle with flour and cook, stirring, until toasted, about 1 minute.
- Stir in broth concentrate, water and broth, bringing to a SLOW boil.
- Add pork and any resting juices to skillet and spoon gravy over each piece.
- Reduce heat to medium and simmer, covered, until sauce is slightly thickened, about 5 minutes.
- Remove from heat, and stir in 1 tablespoon butter; season to taste with salt and pepper.
- Serve grits topped with pork cutlet and green beans, all smothered in gravy.
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