Chops with Shrimp n Grits, Scrambled Eggs and Buttermilk Biscuits A Feast (Print Version)

A big Southern brunch plate with seared pork chops, saucy shrimp over cheddar grits, soft scrambled eggs, and tender buttermilk biscuits.

# Ingredients:

For the buttermilk biscuits

01 - 2 cups (250 g) all-purpose flour, plus more for patting
02 - 1 tablespoon baking powder
03 - 1 teaspoon sugar
04 - 3/4 teaspoon kosher salt
05 - 6 tablespoons (85 g) cold unsalted butter, cubed
06 - 3/4 cup (180 ml) cold buttermilk

For the cheddar grits

07 - 2 cups (480 ml) chicken stock
08 - 1 cup (240 ml) whole milk
09 - 3/4 cup (120 g) stone-ground or regular grits
10 - 2 tablespoons unsalted butter
11 - 1 cup (115 g) shredded sharp cheddar cheese
12 - Salt and black pepper

For the chops and shrimp

13 - 4 boneless pork chops, about 3/4 inch thick, 6 oz (170 g) each
14 - 1 1/2 teaspoons Cajun seasoning, divided
15 - 1 tablespoon olive oil
16 - 1 lb (450 g) large shrimp, peeled and deveined
17 - 2 tablespoons unsalted butter
18 - 3 garlic cloves, minced
19 - 2 scallions, thinly sliced
20 - 1 tablespoon lemon juice
21 - 2 tablespoons chopped parsley

For the scrambled eggs

22 - 8 large eggs
23 - 2 tablespoons whole milk or cream
24 - 1 tablespoon unsalted butter
25 - Salt and black pepper

# Instructions:

01 - Heat the oven to 425°F. Whisk flour, baking powder, sugar, and salt. Cut in the cold butter, stir in buttermilk, pat the dough 3/4 inch thick, cut into 8 biscuits, and bake on a lined sheet for 14-16 minutes until golden.
02 - Bring stock and milk to a gentle simmer. Whisk in the grits slowly, reduce the heat to low, and cook 18-25 minutes, stirring often, until creamy and tender. Stir in butter and cheddar. Season to taste.
03 - Pat the pork chops and shrimp dry. Season the pork with 1 teaspoon Cajun seasoning, salt, and pepper. Season the shrimp with the remaining 1/2 teaspoon Cajun seasoning.
04 - Heat olive oil in a large skillet over medium-high heat. Cook the pork chops for 4-5 minutes per side, or until the thickest part reaches 145°F. Transfer to a plate and rest for 3 minutes.
05 - Lower the heat to medium. Add butter to the same skillet, then add garlic and scallions for 30 seconds. Add shrimp and cook 1-2 minutes per side until opaque. Stir in lemon juice and parsley.
06 - Whisk eggs with milk, salt, and pepper. Melt butter in a nonstick skillet over low heat. Add the eggs and fold slowly until soft curds form, 3-5 minutes. Pull from heat while glossy.
07 - Spoon cheddar grits onto plates and top with shrimp and pan juices. Add one pork chop, soft scrambled eggs, and warm buttermilk biscuits. Serve right away with hot sauce if desired.

# Notes:

01 - Best served immediately while the grits are creamy and the eggs are soft.
02 - Warm plates keep the grits from setting too quickly.
03 - Nutrition is an estimate per serving for one full feast plate.

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