Sunday, December 27, 2009

Grillades and Grits


Grillades and Grits
Michelle (MMmom)

2 lbs thin pork chops
1/2 cup flour, seasoned with salt, black pepper, and cayenne pepper
Vegetable oil to cover bottom of pot
1 large onion, chopped
2 ribs celery, chopped (about 1/2 cups)
1/2 green bell pepper, copper (about 1/2 cup)
3-5 cloves garlic, minced
1 (14.5 oz) can diced tomatoes and juice
1 (8-oz) can tomato sauce
1 cup chicken stock
1 bay leaf
Pinch dried thyme
Salt, black pepper and cayenne pepper to taste
2 green onions, chopped and divided
1/4 cup chopped parsley, divided

Pour enough oil in the bottom of a large heavy pot to coat the bottom. Heat oil over med-high. Cut the chops into small portions. Dredge in seasoned flour, shaking off excess. When oil is hot, brown the grillades well on both sides. Cook in batches if needed. Don't crowd the pan otherwise they will steam. Remove and set aside. Add onion, celery, bell pepper, and garlic to the pot and use them to help release the browned bits from the bottom of the pot. A little water can be added if needed. Cook vegetables until tender. Add grillades back to pot along with tomatoes, sauce, stock or water, bay leaf, thyme, salt, pepper, and cayenne. Stir to mix, bring to a boil, and then lower to simmer. Simmer for at least an hour or until meat is tender and sauce is thickened. Stir occasionally to prevent sticking. Add half the green onion sand halt of the parsley and cook for the remainder 5 minutes. Serve over grits, garnishing with the remaining green onions and parsley.

For grits:
1 cup chicken broth
2 cups water
3/4 quick cook grits
Salt and pepper, to taste

Bring broth and water to a boil. Slowly add grits and whisk to incorporate. Cook for about 5 minutes, or until grits have absorbed the liquid and are tender. Season with salt and pepper and serve right away.

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