Sunday Dinner – Pork Grillades
October 9, 2011 § Leave a comment
We were at Costco’s yesterday and they had boneless pork loins on sale. We purchased one and I was going to cut it in half and roast one today and freeze the other. When I woke up this morning, it just did not seem like a roast pork day. After some deliberation, I decided it was really a Cajun day and that Grillades was the name of that tune. I know that they are usually made with beef or veal, but why not pork.
You must have grits with Grillades so I opted for Alton Brown’s Cheese Grits. I did use 1 can of chicken stock and made up the remainder of the liquid with milk.
This really made for happy bellies. The recipe follows.
-= Exported from BigOven =-
Grillades are normally made with beef or veal but I decided to try it with pork. Served over Cheesy Polenta, this is pretty hard to beat.
Serving Size: 4
Main Ingredient: Pork
Categories: Winter, Fall, Saute, Main Dish
-= Ingredients =-
~~ — For The Pork — ~~
8 each Boneless Pork Loin Chops ; 3/4″ thick
1 cup Flour
3 tablespoon Cajun seasoning
~~ — For The Sauce — ~~
1/4 cup Olive oil
1/4 cup Flour
1 cup Celery ; diced
1 cup Green pepper ; diced
1 cup Onion ; diced
1 cup Tomatoes ; 1
1 teaspoon Dried oregano
1 teaspoon Salt
1 cup Chicken Stock
-= Instructions =-
Pound the pork cutlets to about 3/8-inch thick. Mix the seasoning with the flour. Dredge the pork in the flour and pan fry them until nicely browned. Put them in a dish and hold in a 200 degree oven while frying the remaining cutlets.
Once all the pork is browned, add the olive oil and flour into the pan and cook to a light brown roux. Add the onions, celery and green pepper and cook until tender. Add the tomatoes and saute for about 2 minutes. Add the seasonings and the chicken stock and bring to a boil. Return the pork to the pan making sure the sauce covers them.
Cover, reduce heat and cook for about 15 minutes.
Serve over Cheesy Polenta.
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