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Reviewed Roast Pork Chops with Cheddar and Bacon Grits
"If you have a lot of grits left over, put in a pyrex dish (size depends on amount of grits), spread to about 1/2" thick. Refrigerate until next day. Slice in squares, dust lightly with flour, and pan fry in a few tablespoon oil of your choice. I use a mixture of butter and olive oil, or if I have it, walnut oil. Delicious at breakfast with egg"
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