Easy Pork Grillades Over Panko-Crusted Grits Patties

Photo: Tina Cornett; Styling: Lindsey Ellis Beatty
Recipe from Southern Living

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  • Panko-Crusted Grits Patties
  • 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


  1. 1. Prepare Panko-Crusted Grits Patties; keep warm.
  2. 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. 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. 4. Repeat procedure with 1 Tbsp. oil and remaining pork. Remove pork from skillet.
  5. 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.
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