1. First, make the pork chops. Pat the chops dry, and place them on a plate. Combine all of the spices, including the salt and pepper, and then divide it evenly between the two chops. Rub the spice mixture into the surface of both chops.
  2. Next, preheat a cast iron skillet over high heat for about 5 minutes. When it’s hot enough, you should only be able to hold your hand a few inches from the surface for a few seconds. Add the Kerrygold salted butter, and when it melts, til the pan to swirl it around evenly.
  3. Place the chops in the pan, and cook on the first side until it releases—about 5 minutes. They will be very golden brown, yum! Flip the chops, and cook on the other side for another 5 minutes or so, until they release and are golden brown.
  4. Place the chops on a plate, tent with foil, and make the grits: Combine the milk, water, and salt in a 2-quart sauce pan over medium-high heat. When the mixture starts to boil, slowly stream in the cornmeal while whisking constantly. Lower the heat to keep the mixture from boiling over. Keep stirring the mixture constantly,  until it thickens, about 3 minutes.
  5. Remove the grits from the heat, and stir in the Kerrygold salted butter, Kerrygold Savory Cheddar Shreds cheese, and a few grinds of black pepper. Taste, and add more black pepper, to your liking.
  6. Serve the pork chops over the grits.