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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Grillades and Grits is a classic Creole brunch dish featuring pieces of round steak or pork braised in a rich sauce with vegetables and served over grits. Ingredients:
3 tablespoons all-purpose flour |
1 teaspoon creole seasoning, divided |
1 pound lean breakfast pork cutlets, trimmed |
2 teaspoons olive oil |
1 cup finely diced onion |
1 cup finely diced celery |
1/2 cup finely diced green bell pepper |
1 (14.5-oz.) can no-salt-added diced tomatoes |
1 (14-oz.) can low-sodium fat-free chicken broth |
creamy grits |
Directions:
1. Combine flour and 1/2 tsp. Creole seasoning in a shallow dish. Dredge pork in flour mixture.
2. Cook pork, in 2 batches, in 1/2 tsp. hot oil per batch in a large skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet, and keep warm.
3. Add remaining 1tsp. oil to skillet. Sauté diced onion, celery, and bell pepper in hot oil 3 to 5 minutes or until vegetables are tender. Stir in remaining 1/2 tsp. Creole seasoning. Stir in diced tomatoes and chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Simmer 15 to 18 minutes or until liquid reduces to about 2 Tbsp. Serve tomato mixture over Creamy Grits and pork.
4. Note: Nutritional analysis includes 1/2 cup Creamy Grits.
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