Season pork chops generously with salt, pepper, and smoked paprika.

Heat avocado oil in a heavy skillet over medium-high heat. Sear chops 3–4 minutes per side until deeply browned. Remove and set aside.

Add butter to the same skillet, then onions. Cook 8–10 minutes, stirring often, until deeply caramelized.

Add garlic and cook 1 minute, then pour in bone broth, scraping up browned bits from the pan.

Whisk in xanthan gum a little at a time until gravy thickens slightly. Return chops to the skillet, spooning gravy and onions over top.

Cover and simmer 15–18 minutes, until chops are tender and cooked through.

Meanwhile, steam riced cauliflower until tender, about 8 minutes. Drain well, pressing out excess moisture.

Stir cream, cheddar, and butter into the cauliflower until smooth and creamy. Season with salt and pepper.

Spoon grits into bowls, top with a chop and a generous ladle of onion gravy.