Grillades

I offer this recipe in homage to my cousin Jamie (seventh cousin on my Mother's side) who requests it every time we have him over to the house for a meal.

A quantity of boneless pork chops (I usually start with three pounds if it's just Jamie and myself, but you can adjust to your own needs) Now, I prefer pork sirloin, but you can use whatever you like. Whatever you use, beat hell out of them with the edge of a saucer to flatten and tenderize them. Or use a meat mallet, or champagne bottle (not wine, the glass is too thin). Incidentally, this recipe is also quite good for chicken breasts (pounded flat with a cubing mallet or saucer or whatever) or cube steak.

The chops should be cut into serving pieces (I'd cut each chop in half), and dredged in the following mixture: 1 c. flour, 2 tsp. salt, 1 tbs. seasoning mix (see below). Let them rest a few minutes (yes, out on the counter) before pan frying them to a golden brown. You likely will not cook them all the way through, which is fine. Place them into a large, greased, covered casserole dish.

Make gravy. For three pounds, I use a quart of chicken broth. Prepare a darkish roux with 1 stick butter and "enough" flour (take up the slack-the roux should be smooth but not dry). Add the broth gradually, season to taste, and cook till thick. Pour over the meat, cover, and cook in a 350 oven for 90 minutes. Let it sit on the counter for at least ten minutes before serving.

Traditionally grillades are served with grits (see a previous post), but mashed potatoes works well. In fact, you can spread mashed potatoes over the top of this in lieu of a cover.

For a great one dish meal, take a pound or so of potatoes which have been peeled and grated and cooked in broth till tender(drain them after they're cooked), and spoon them over the pork/gravy mixture. No, you may not use frozen hash browns. Kittens die every time you so much as think about it.

Earlier I mentioned my seasoning mixture. I use this in nearly all my cooking, and, as many people ask when I give jars of it as gifts, it is good for vegetables. Note, I don't add salt; I like to control salinity separately from the spiciness of a dish.

1 part red pepper

2 parts herbs (italian seasoning works just fine)

3 parts black pepper (coarse ground)

4 parts granulated garlic (absolutely not garlic powder-it has no taste)

Mix in a jar and enjoy.

As a final note, I'm also quite fond of using chicken for this, and seasoning both the dredging mixture and the gravy with curry powder or paste (I make my own-much better than store bought). A tablespoon of powder in the gravy is about right. Serve with plain rice.