Grillades and Grits

Ingredients

• 14.5 oz canned tomatoes diced canned
• 1 cup celery diced finely
• 1 teaspoon creole seasoning divided
• 14 oz chicken broth fat-free low-sodium canned
• 3 tablespoons flour all-purpose
• 0.5 cup bell pepper diced green finely
• 4 servings creamy grits 
• 2 teaspoons olive oil 
• 1 cup onion diced finely
• 1 pound breakfast pork cutlets lean trimmed

Equipment

• frying pan

Directions

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.
3. Remove from skillet, and keep warm.
4. Add remaining 1tsp. oil to skillet. Saut 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.
5. Serve tomato mixture over Creamy Grits and pork.