Breakfast for dinner is always a welcome surprise. Use biscuits to make the sandwiches, and serve with fresh fruit to balance out the meal.

Robby Melvin
Recipe by Southern Living July 2015

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Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook biscuits according to package directions.

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  • Meanwhile, sprinkle pork chops with 1 tsp. salt and 1/4 tsp. pepper. Cook in hot oil in a large skillet over medium-high heat, in batches, 2 to 3 minutes on each side or until browned. Transfer chops to a platter, and cover with aluminum foil to keep warm. Wipe skillet clean.

  • Melt 1/4 cup butter in skillet over medium-low heat. Whisk in flour. Cook, whisking constantly, 1 minute, scraping browned bits from bottom of skillet. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, 10 minutes or until thickened. Stir in hot sauce and remaining 1/2 tsp. salt and 1/4 tsp. pepper.

  • Cook grits according to package directions; stir in cheese and remaining butter. Season with salt and pepper. Split biscuits; top with pork chops and desired amount of gravy. Serve with grits.

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