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
How to Make It
Prepare Panko-Crusted Grits Patties; keep warm.
Trim fat from pork chops, and cut pork crosswise into thin strips. Combine flour and Old Bay seasoning; dredge pork in flour mixture.
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.
Repeat procedure with 1 Tbsp. oil and remaining pork. Remove pork from skillet.
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.
Glorious Grits: Fresh, Flavorful Recipes for Grits, Cornmeal & Polenta
WOW! This is delicious, comes together easily, and in the end, does not disappoint. I must admit, I did not prepare the grits patties, but took a shortcut, preparing the grits as usual, stirring in the Parmesan and then serving. Just for fun, I will try the patties someday when I have more time. I also used only 1 lb. of pork, but since I'm trying to increase the veggies these days, that worked for me. Try this recipe! It has great flavor!
This is a great recipe. Instead of making the grits patties (because I was pressed for time), I served over cheese grits made with equal portions of chicken broth, water and half & half finished off with a cup of Five Cheese Italian Blend cheese. I was out of the kitchen in under 45 minutes from start to cleanup.
This is certainly a recipe that I will make again.
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