Make grits according to directions, adding remaining ingredients when grits are almost done. Set aside and keep warm until ready to serve.

Next, season pork medallions on all sides with salt, garlic powder and pepper, making sure to coat evenly.

Heat a large cast iron skillet over high heat and add oil (do not use a nonstick skillet).
Place pork in skillet and cook on high until golden brown, at least 3 minutes, on first side. Turn pork over, reduce heat to medium, cover and cook until done, about 5-6 minutes. Remove pork from skillet and wrap tightly in plastic wrap on plate to allow the meat to rest.

While pork is resting, melt butter in same pan with drippings over medium-high heat and add flour, stirring to cook for a few minutes. Slowly whisk in the milk until a smooth gravy consistency forms. Keep in skillet.

Cut potatoes into quarters and steam or boil in a saucepan until tender but not completely done. Do not overcook. Remove from heat and drain if necessary.

Melt butter in skillet over medium heat. Add leeks. Cook and stir until tender and season with salt and pepper. Remove from heat.