Smothered Pork Chops And Grits

• 2 teaspoons vegetable oil
• 4 boneless pork chops (about 1 1/2 pounds, cut 3/4 inch thick)
• kosher salt
• fresh ground black pepper
• 2 red onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1 cup low sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoons balsamic vinegar
• 3/4 cup quick-cooking grits
• 1/2 cup cheddar cheese, shredded
• 1 teaspoon fresh flat-leaf parsley, chopped (plus more for topping)

1. Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoons salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
2. Add the red onions to the skillet and season with 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 the vinegar, then return pork to the skillet to heat through.
3. Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoons salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
4. Remove the pork from the skillet; discard the bay leaf and stir the parsley in the pan sauce. Serve the pork with the grits. Top with the pan sauce and garnish with more parsley.

vegetable oil, pork chops, kosher salt, fresh ground black pepper, red onions, flour, chicken broth, bay leaf, balsamic vinegar, quickcooking grits, cheddar cheese, parsley

Taken from www.food.com/recipe/smothered-pork-chops-and-grits-515624 (may not work)