TOMAHAWK PORK CHOPS WITH CHEDDAR CHEESE GRITS

Hominy grits are a southern favorite, although it is more often shorted to just 'grits'. Hominy is dried and ground white or yellow corn kernels from which the hull and germ have been removed.

2 thick tomahawk pork chops, trimmed of any excess fat

Salt and freshly ground black pepper

1 T avocado oil

½ cup onion, diced

½ fresh thyme or ¼ t dried thyme

1 T flour

½ cup Marsala or white wine

1 cup chicken broth

Grits

2 cups water

2 cups whole milk

1 t sea salt
1 cup stone ground white or yellow grits (not instant)

1 cup grated sharp cheddar cheese
2 T unsalted butter

Preheat oven to 375 degrees F.

Sprinkle both sides of chops with salt and pepper. 

Heat the oil in a cast-iron skillet over medium-high heat.
Add the pork chops and brown on each side for about 3 minutes.

Remove and set aside on a plate. 

Pour out most of the grease from the skillet and add the onion and thyme. 

Sauté for about 5 minutes then mix in the flour and cook another 2 minutes. 

Add the wine and chicken broth.

Simmer until it thickens slightly. 

Place the browned chops and any liquid that has accumulated into the skillet.

Cover tightly with a oven-proof lid or aluminum foil and bake in oven for 20 minutes.
Center of pork chops should register 140 to 145 degrees F.

While chops are baking, in a medium saucepan, bring water, milk, and salt to a boil.

Gradually whisk in grits, reduce heat to the lowest setting, cover and simmer, about 15 to 18 minutes, stirring frequently.

Remove from heat, stir in cheddar cheese and butter. 

To serve, spoon grits onto 2 warm bowls or plates, add a pork chop and pour some of the gravy, through a strainer, onto each and serve.

Serves 2