Pork Grillades with Cheese Grits

Name: Pork Grillades with Cheese Grits
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Creole
Ingredients: 1 pound pork loin chop (boneless, pounded 1/4-inch thin); 0.25 cup all-purpose flour; 2 tablespoon vegetable oil; 1 yellow onion (medium, diced); 1 green bell pepper (medium, diced); 2 piece celery (diced); 2 clove garlic (minced); 1 can crushed tomatoes; 1 cup beef broth; 0.25 cup dry white wine; 1 teaspoon Creole seasoning; 0.5 cup white corn grits (stone-ground); 2 cup water; 0.5 cup sharp cheddar cheese (shredded); 0.5 pound green beans (trimmed); 1 tablespoon butter; 1 teaspoon salt

Tender pounded pork cutlets braised in a rich tomato, white wine, and holy trinity gravy over creamy cheddar grits with sautéed green beans.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 2
Cuisine: Creole
Difficulty: Medium

Dietary

Nut-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 pound pork loin chop (boneless, pounded 1/4-inch thin)
0.25 cup all-purpose flour
2 tablespoon vegetable oil
1 yellow onion (medium, diced)
1 green bell pepper (medium, diced)
2 piece celery (diced)
2 clove garlic (minced)
1 can crushed tomatoes
1 cup beef broth
0.25 cup dry white wine
1 teaspoon Creole seasoning
0.5 cup white corn grits (stone-ground)
2 cup water
0.5 cup sharp cheddar cheese (shredded)
0.5 pound green beans (trimmed)
1 tablespoon butter
1 teaspoon salt

Instructions

Season pork cutlets with Creole seasoning and dredge light in all-purpose flour.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Brown pork cutlets 3 minutes per side. Remove pork cutlets and set aside on a plate.
Add remaining 1 tablespoon vegetable oil to the skillet. Sauté yellow onion, green bell pepper, celery, and garlic for 5 minutes.
Deglaze pan with dry white wine. Stir in crushed tomatoes and beef broth. Return pork cutlets to skillet, lower heat, cover, and braise for 35 minutes until pork is tender.
Bring water and 1/2 teaspoon salt to a boil in a saucepan. Whisk in white corn grits, lower heat, cover, and cook stirring occasionally for 20 minutes. Stir in shredded sharp cheddar cheese.
In a separate pan, melt butter over medium heat. Add green beans and remaining 1/2 teaspoon salt; sauté for 6 minutes until crisp-tender.
Spoon warm cheese grits onto plates, top with pork grillades and generous tomato gravy, and serve green beans alongside.

Notes

Pounding the pork chops thinly ensures they absorb the braising liquid completely and become meltingly tender.

Nutrition (per serving)

Calories: 710
Protein: 56 g
Carbohydrates: 48 g
Fat: 31 g
Fiber: 6 g
Sodium: 1180 mg
Saturated Fat: 11 g
Sugar: 4.9 g
Cholesterol: 145 mg