I love Grits. I am a GRITS (Girl Raised In The South). So if I can find a yummy way to eat grits any time of the day, I will do it. I saw Paula Deen make something like this except she used Pork Chops and Pork Bacon, and my arteries started to harden. As much as I wanted to make that dish, I knew I had to change it. So this is my lower-fat, but still as good alternative.
Seared Turkey Chops & Cheese Grits
Prep Time: 10 mins Cook Time: 10 mins
What you’ll need:
- 3-4 Boneless Turkey Chops
- Seasonings (Poultry Seasoning, Garlic Salt, Rotisserie Seasoning, Pepper)
- 3/4 C Instant Grits
- 1 C Skim Milk
- 1 Cup Sharp Cheddar Cheese
- Dash of Salt
- 1 TBS Extra Virgin Olive Oil (EVOO)
Liberally season chops with your seasonings. Heat a skillet over medium-high heat with EVOO. At the same time heat your milk in a saucepan over medium heat. DO. NOT. LET. BOIL. You don’t want your milk to burn. Add the pinch of salt to the milk. Grits taste best when you season the milk before you put them in! (Actually, if you’re not skilled at multitasking in the kitchen, make your grits when your chops are done.)
Carefully place your chops into the hot skillet, and allow to cook on each side for about 5 mins. Do not flip flop the meat. Let brown on each side without touching.
Meanwhile, when your milk is nice and hot (right about to boil) add the grits. Stir. About 2 minutes in, add the cheese. Keep stirring as the cheese melts and the grits thicken. This should take about three additional minutes.
By this point your chops should be juicy and done, and your grits cheesy and creamy. ALL DONE! Make a salad, serve the chops on top of the grits. AMAZING! Quick and easy. If your grits go cold, add a little more milk and reheat. Stirring to get them creamy again.
** Want to take it up a notch? Try using different cheeses: Gruyere, Goat, Mixes!