Straight Up: Ode to Paula

No, not that Paula.  Paula Deen.  Queen of Everything's-Better-With-More-Butter-Ya'll.  (Seriously, this woman cannot be healthy).  Oh well, you only live once! 
Judson and I happened to catch her show one day and decided to try out a recipe she and "her boy Jamie" whipped up, Roast Pork Chops with Cheddar and Bacon Grits.  Just sounds artery-clogging right??  Well, I cut down on the fat a wee bit, but not too much...

adding the good stuff...

mmmm mmmmmmm...

Ingredients:

• 5 cups milk 
• 1 cup quick cooking grits
• 1 t salt, divided
• 1/2 t ground black pepper, divided
• 1/4 cup butter (I OMITTED THIS--GO ME!)
• 1/4 cup grated cheddar cheese
• 4 slices bacon, cooked and crumbled
• 4 large pork chops (only used 2)
• 2 tablespoons vegetable oil

Directions:

Bring milk to a boil in medium saucepan.  Add the grits, 1/2 t salt, and 1/4 t pepper. Stir frequently until grits become thick and soft.  Stir in cheese and bacon. Keep warm.  

Season the pork chops with the remaining salt and pepper, or to taste.

In a cast iron skillet (because they are the bomb), heat the oil over medium-high heat.  (Or use the bacon grease...)  Add the pork chops, and cook for 10 minutes, turning occasionally.

Spoon some grits onto each serving plate and arrange a pork chop on top.  

Happy Cooking Ya'll!