Easy Pork Grillades Over Panko-Crusted Grits Patties

The Panko Crusted Grits are very time consuming but well worth the work, that is I suppose if you really like grits. For a faster substitution cook up a pot of polenta or grits according to the following directions for Panko Crusted Grits, stopping just after adding the Parmesan cheese. Pork Grillades can also be served over a side of rice, squash broccoli or potatoes.

Pork Grillades:
Source: Glorious Grits by Susan McEwen McIntosh
Prep: 30 minutes, Cook: 25 minutes
1 1/4 pounds boneless pork loin chops
1/4 cup all-purpose flour
2 tsp Old Bay seasoning
4 tbsp 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 tsp chopped fresh or 1/2 tsp dried thyme
3/4 tsp chopped fresh or 1/4 tsp dried oregano
1/4 to 1/2 tsp dried crushed red pepper
1/4 tsp salt

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 tablespoon oil and remaining pork. Remove pork from skillet.

Sauté celery and bell peppers in remaining 1 tablespoon 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. Makes 6 servings

Panko Crusted Grit Patties:
Prep: 20 min., Cook: 25 min., Cool: 15 min., Chill: 2 hr., Bake: 25 min.

2 cups uncooked stone-ground grits
2 tsp salt
1 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Japanese breadcrumbs (panko)
1/4 to 1/2 tsp ground red pepper (optional)
Vegetable cooking spray

Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.

Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.

Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.

Whisk together egg and 2 tablespoons water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.

Bake at 425° for 25 minutes or until lightly browned.
Makes 6 servings