Grillades And Grits

• 2 ounces pork loin wt portions, trimmed and pounded thin
• seasoned flour As needed, to dredge pork in
• vegetable oil
• grits Your favorite, cooked, hot and waiting*
• 1 cup stock rich, or flavorful broth
• 1 cup sauce piquant
• 1 cup vegetable oil
• 1 1/2 cups flour
• 3 tablespoons vegetable oil
• 4 cups yellow onion diced
• 2 cups celery diced
• 4 cups bell pepper yellow, red and green, combined or one each, diced
• 2 tablespoons garlic chopped
• 1/2 cup parsley chopped
• 3 tablespoons thyme fresh, chopped
• 2 tablespoons tomato paste
• 3 tablespoons kosher salt
• 1 tablespoon black pepper coarse ground
• 2 teaspoons white pepper ground
• 2 teaspoons cayenne pepper
• 1 tablespoon thyme dried
• 4 bay leaves
• 1 clove
• 6 cups pork stock or other rich flavored stock or broth
• 6 cups tomato puree canned or fresh
• 3 tablespoons worcestershire sauce

1. 1. In a heavy sauce pan, over medium to medium-high heat, combine ingredients and stir constantly being sure to scrape up the brown bits on the side and bottom of the pan until your roux has turned a golden brown. Slightly darker than the color of peanut butter
2. 1. In a heavy sided pot, over a medium-high flame add vegetable oil
3. 2. Add peppers, onions and celery. Cook until about halfway to a soft and tender stage adjusting the heat and stirring as necessary as not to burn or color any of the vegetables
4. 3. Add garlic, continue to stir
5. 4. Carefully add roux and stir vigorously. Be careful as the mixture may spit or release steam
6. 5. Stir constantly to keep vegetable and roux mixture from sticking, scraping any bits from the sides and bottom that may stick
7. 6. Stir in tomato paste
8. 7. Stir in stock, tomato puree, and Worcestershire sauce
9. 1. Place frying pan, over medium-high heat with a few tablespoons of oil
10. 2. Season pork with salt and pepper and dredge in flour
11. 3. Once pan is hot enough to make meat gently sizzle, add pork
12. 4. Each piece must touch the bottom of the pan. If your pan is too small, add a couple pieces and wait until the meat shrinks slightly to add additional pieces
13. 5. Once the meat is golden brown on one side flip it over and cook the remaining side until golden brown
14. 6. Add oil as needed to prevent sticking
15. 7. Once pork is browned on both sides, remove to a paper towel lined platter
16. 8. Pour off any excess oil and deglaze the pan with 1/2 cup stock. Be sure to scrape up any browned bits on the bottom of the pan
17. 9. Once pan looks clean of any bits, add 1/2 cup sauce piquant
18. 10. Stir together until hot and bubbly. At this point you can adjust your sauce by adding more sauce piquant for thicker and heartier gravy or thin it with more stock for a lighter more broth style sauce
19. 11. Return pork to the pan with the sauce
20. 12. Plate as much hot grits as you care to eat and put pork on or around grits
21. 13. Generously spoon sauce over pork
22. 14. Eat!

pork loin, flour, vegetable oil, grits, stock rich, piquant, vegetable oil, flour, vegetable oil, yellow onion, celery, bell pepper, garlic, parsley, thyme, tomato paste, kosher salt, black pepper, white pepper, cayenne pepper, thyme, bay leaves, clove, pork stock, tomato, worcestershire sauce

Taken from www.yummly.com/recipe/Grillades-and-Grits-2255145 (may not work)