Smothered Pork Chops over Cheese Grits

Another winning recipes from Food Network Magazine (April 2014).  Very quickly cooked after a day at work and, as an added bonus, it's labeled as "low calorie" as well.  Win/Win!

2 t. vegetable oil

4 3/4 inch thick boneless pork chops (I used bone-in)

kosher salt and freshly ground black pepper

2 red onions, thinly sliced

1 T. all purpose flour

1 cup low-sodium chicken broth

1 by leaf

2 t. balsamic vinegar

3/4 cup quick cooking grits

1/2 cup finely shredded cheddar cheese

1 T. chopped fresh parsley, plus more for garnish

Heat the oil in a large non-stick skillet over medium high heat.  Season the pork with salt and a few grinds of pepper.  Cook until browned, 3 minutes, per side.  Transfer to plate.

Add the red onions to the skillet and season with a little salt.  Cook, stirring, until lightly browned, 3 minutes.  Reduce the heat to medium, stir in the flour and cook, stirring 2 minutes.  

Add the chicken broth and bay leaf.  Cook, stirring until thickened, about 3 minutes.  Add vinegar, then return the pork to the skillet to warm through.

Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium high heat.  Add the grits and 1/2 t. salt.  Reduce the heat to low and cook, stirring, until thickened, 5 minutes.  Stir in the cheese.

Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce.  Serve the pork with the grits.  Top with the pan sauce and more parsley.