Paula Deen's Grillades and Grits (Pork)

Paula’s pork-butt grillades braised in a dark-roux Creole tomato gravy, served over buttered grits.

Ingredients

• 3 pounds boneless Boston pork butt, cut into 1/2-inch pieces
• Paula Deen House Seasoning (salt, pepper, garlic powder)
• 1/3 cup plus 1/4 cup all-purpose flour
• 4 tablespoons bacon grease
• 4 tablespoons plus 1/2 cup butter
• 1 large bell pepper, chopped
• 1 medium onion, chopped
• 1 cup diced celery
• 3 cloves garlic, minced
• 4 cups beef broth or water
• 3 bay leaves, 1 teaspoon thyme, 1 teaspoon basil
• 2 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 1 (10 oz) can extra-spicy tomatoes
• 2 to 4 large tomatoes, peeled and quartered
• 1/2 cup chopped fresh parsley
• For grits: 2 cups water, 1 1/4 cups milk, 1 cup quick grits, salt

Directions

1. Heat the bacon grease and 4 tablespoons butter in a Dutch oven and brown the seasoned, floured pork; remove.
2. Saute the bell pepper, onion, celery, and garlic, then remove with the pork, leaving 3 tablespoons fat.
3. Make a deep-brown roux with 1/4 cup flour, then slowly whisk in the broth.
4. Return the meat and vegetables; add the bay, thyme, basil, hot sauce, Worcestershire, salt, pepper, and canned tomatoes. Simmer 1 1/2 hours.
5. Before serving, add the fresh tomatoes, remove the bay leaves, and stir in the parsley.
6. Cook the grits in the water, milk, and salt about 30 minutes; finish with butter. Serve the grillades over the grits.

Notes

Recipe by Paula Deen (pauladeen.com). A pork version of the Creole brunch classic (she also has a chuck-roast version).