Instructions
Step 1: In a bowl, mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2: Pat the pork chops dry and dredge them thoroughly in the seasoned flour.
Step 3: Heat vegetable oil in a skillet over medium-high heat.
Step 4: Fry the pork chops for about 4–5 minutes per side until golden brown and cooked through.
Step 5: Remove the pork chops and place them on paper towels to drain excess oil.
Step 6: In a saucepan, bring water and salt to a boil, then slowly whisk in the grits.
Step 7: Cook the grits over low heat for about 5–7 minutes, stirring frequently until thick and creamy.
Step 8: Stir butter into the grits and keep warm.
Step 9: In a bowl, whisk eggs with milk, then cook in a buttered skillet over low heat, stirring gently until soft scrambled.
Step 10: Serve the fried pork chop with creamy grits topped with butter, scrambled eggs, and toasted bread spread with strawberry jam.
Storage and Reheating Tips
Store leftover pork chops and grits in separate airtight containers in the refrigerator for up to 3 days. Reheat pork chops in a skillet or oven at 180°C (350°F) to keep them crispy. Reheat grits on the stove with a splash of milk or water while stirring to restore their creamy texture.
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