Pork Grillades

Serves 6-8

1 large pork loin (about 2 pounds)

1 large (or 2 medium) onion

2 green bell peppers

12-18 cloves of garlic

2 cans of unsalted Roma tomatoes

1-2 tablespoons crushed red pepper

3-4 celery stalks

3 cups to 1 quart chicken broth

1 cup flour

salt and pepper

butter

Mix flour, salt and pepper in a wide bowl, plate or plastic bag. Cut the pork into 3/4 inch medallions, then pat dry and dredge in the flour mixture. Melt a pat of butter on medium heat and brown the loin slices. Just brown them, do not cook them through. Be sure to wipe the pan and start with fresh butter for each pan full. Set pork aside on paper towels.

Julienne the peppers and onion, mince the garlic, and cut the celery into thin slices. Sauté in butter in same pan as pork was cooked for about 8 minutes. Stir in 1/4 to 1/3 cup of the flour mixture. Transfer to a 2 quart sauce pot and add the pork medallions.

Add tomatoes, crushed peppers and 3 cups of chicken stock. Bring to a boil then simmer uncovered for 25 minutes. If mixture is too thick add more stock, if too thin then make a roux and slowly stir it in.

Serve over grits or rice and enjoy.

Recipe by: Dwayne Beliakoff of Violetta in downtown Portland