Creole Pork Grillades Recipes

Steps:

• Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
• Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
• While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
• Season pork to taste and serve over grits.

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Steps:

• 1. Lay the pork pieces a few at a time between sheets of plastic or parchment paper. Using a meat mallet, pound the pork to tenderize and break up some of the connective tissue. Season the meat pieces with tablespoon of Cajun spice and dredge in the flour. 3. Heat a large cast iron pan or a 3 quart braising pan over medium high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the floured pork, working in batches and adding more oil as necessary. Do not overcrowd the pan with meat. Cook the pork for about 3 minutes on each side, or until golden brown. As the pork is browned, transfer to a large plate and set aside until you have cooked all of the pork. Add 1-2 tablespoons of oil to the pan and add onions, celery, peppers cook until soft, about 8-10 minutes. Add garlic and cook for one minute more. Pour the red wine in the pan and scrape the bottom of the pot with a wooden spoon to remove any browned bits. 4. add the beef stock, tomatoes, bay leaves, and 1 1/2 teaspoons of Cajun Seasoning. 5. Return the pork to the pan and reduce the heat to a simmer. Place lid on pan and simmer in oven, stirring occasionally. When meat is done, remove meat and add in parsley and green onions. Serve with cheese grits.

Steps:

• Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
• Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
• Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.