Easy Pork Grillades Over Panko-Crusted Grits Patties

Southern Living
Easy Pork Grillades Over Panko-Crusted Grits PattiesRecipe
Photo: Tina Cornett; Styling: Lindsey Ellis Beatty
Makes 6 servings


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1 1/4 pounds boneless pork loin chops
1/4 cup all-purpose flour
2 teaspoons Old Bay seasoning
4 tablespoons olive oil, divided
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups sliced baby portobello mushrooms
1 (14.5-oz.) can diced tomatoes with garlic and onion
1/2 cup low-sodium chicken broth
1 1/2 teaspoons chopped fresh or 1/2 tsp. dried thyme
3/4 teaspoon chopped fresh or 1/4 tsp. dried oregano
1/4 to 1/2 tsp. dried crushed red pepper
1/4 teaspoon salt


Prep: 30 Minutes
Cook: 25 Minutes

1. Prepare Panko-Crusted Grits Patties; keep warm.

2. Trim fat from pork chops, and cut pork crosswise into thin strips. Combine flour and Old Bay seasoning; dredge pork in flour mixture.

3. Cook half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.

4. Repeat procedure with 1 Tbsp. oil and remaining pork. Remove pork from skillet.

5. Sauté celery and bell peppers in remaining 1 Tbsp. oil in skillet 30 seconds. Add mushrooms, and sauté 2 minutes. Add tomatoes and next 5 ingredients; cook over medium heat 5 minutes. Add pork; cover, reduce heat, and simmer 5 minutes. Serve over Panko-Crusted Grits Patties.

Created date

August 2009