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Pork chops & cauliflower grits

Pork Chops & Cauliflower Grits

12
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
2
Difficulty
Easy
We serve these pork chops with a heavy drizzle of redeye gravy, a classic Southern sauce made with coffee and meant help wake up those tired red eyes in the morning. Ours is made mostly of coffee flavored with a touch of butter and sugar. To help lighten this rich breakfast (or dinner), we make the grits with cauliflower rice. A bit of low-fat cream cheese turns them into deliciously creamy “grits.”

Ingredients

Unsalted chicken broth

1¼ cup(s), divided

Bay leaf

1 leaf/leaves

Garlic clove

1 clove(s), peeled and smashed

Uncooked lean bone-in center rib pork chop or roast

12 oz, two 6-oz chops

All-purpose flour

1 Tbsp

Kosher salt

1 tsp, or more to taste

Black pepper

½ tsp, or more to taste

Unsalted butter

1 Tbsp, divided

Black coffee

1 cup(s)

Unpacked brown sugar

1 tsp

Cauliflower

3 cup(s), chopped, grated (from 1⁄2 medium head)

Low fat cream cheese

2 oz, (Neufchâtel), cut into pieces

Instructions

  1. In medium saucepan, bring 1 cup broth, bay leaf, and garlic to boil over medium-high heat. Reduce heat. Simmer broth until flavors infuse, 5 to 10 minutes.
  2. While broth is simmering, pat pork chops dry with paper towel. Sprinkle flour on both sides of meat, then press to adhere flour. Season both sides with salt and black pepper.
  3. In medium skillet, melt 1⁄2 tbsp butter over medium heat and swirl to coat pan. Add pork chops and cook until browned, 2 to 3 minutes per side. Transfer to plate. Add coffee and remaining 1⁄4 cup broth to pan and stir, scraping up any browned bits from bottom of pan. Add remaining 1⁄2 tbsp butter and sugar and stir until melted. Return pork chops with any juices to gravy in pan. Reduce heat to low. Cover with lid slightly ajar and cook, stirring occasionally, until gravy thickens and pork chops are cooked through, 12 to 15 minutes.
  4. Meanwhile, add cauliflower to simmering broth and increase heat to high. Cook cauliflower until tender, 5 to 7 minutes. Drain cauliflower. Discard bay leaf and return cauliflower to saucepan. Off heat, add cream cheese and stir until melted. Season to taste with salt and black pepper. Serve pork chops and gravy with cauliflower.
  5. Serving size: 1 pork chop and 1⁄2 cup cauliflower grits

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