Grillades And Grits

• 3 tablespoons all-purpose flour
• 1 teaspoon Creole seasoning, divided
• 1 pound lean breakfast pork cutlets, trimmed
• 2 teaspoons olive oil
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1/2 cup finely diced green bell pepper
• 1 (14.5-oz.) can no-salt-added diced tomatoes
• 1 (14-oz.) can low-sodium fat-free chicken broth

1. Combine flour and 1/2 tsp. Creole seasoning in a shallow dish. Dredge pork in flour mixture.
2. 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.
3. Add remaining 1tsp. oil to skillet. Saute 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.
4. Note: Nutritional analysis includes 1/2 cup Creamy Grits.
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allpurpose, creole seasoning, pork cutlets, olive oil, onion, celery, green bell pepper, salt, chicken broth

Taken from www.myrecipes.com/recipe/grillades-grits (may not work)