Grillades and Grits

Combine flour and 1/2 tsp. Creole seasoning in a shallow dish. Dredge pork in flour mixture.

Cook pork, in 2 batches, in 1/2 tsp. hot oil per batch in a large skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet, and keep warm.

Add remaining 1tsp. oil to skillet. Sauté diced onion, celery, and bell pepper in hot oil 3 to 5 minutes or until vegetables are tender. Stir in remaining 1/2 tsp. Creole seasoning. Stir in diced tomatoes and chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Simmer 15 to 18 minutes or until liquid reduces to about 2 Tbsp. Serve tomato mixture over Creamy Grits and pork.

Note: Nutritional analysis includes 1/2 cup Creamy Grits.