Grits & Grillades
I adapted my recipe from Chef John Besh's, so it may not be traditional (for example, I don't pound my chops thin; I let the extended cooking time tenderize the pork for me), but I still have people asking about this dish; one person described it as a 'mouthgasm.'
1 quart grits
4 pound Pork Shoulder, sliced into 1/2" thick chops
2 bell peppers, medium dice
1 bunch celery, medium dice
4 Vidalia onions, medium dice
4 cloves garlic, minced
4 bay leaves
Salt & Pepper
2 tablespoons Herbs de Provence
4 quarts Chicken Stock
2 pints cherry tomatoes, cooked down until they burst and are falling apart
2 tablespoons tomato paste
3 cups all purpose flour, plus more for dusting
Peanut Oil (roughly 2 cups)
Bacon Grease (roughly 1 cup)
Prepare your grits as you prefer; this time around, I tried the overnight method, by soaking my grits in water overnight, skimming the hulls, and then cooking them in their soaking liquid with some thin-sliced garlic, until they reached the consistency I desired. Once I reached that consistency, I removed them and added salt, pepper, red pepper flake, and Tabasco.
For the Grillades: heat peanut oil over high heat in a large Dutch oven; meanwhile, season your pork with salt, pepper, and creole seasoning, and dust in flour. Once oil is hot, brown your pork slices on both sides, and then transfer to a plate. Once all pork has been browned, you can discard your excess oil. Heat your bacon grease in the Dutch oven over medium heat; once hot, slowly whisk in 3 cups flour to build a roux, stirring constantly for about 10 minutes so you don't burn your roux; once you've reached a golden brown, add your onions, peppers, celery, garlic, Herbs de Provence, bay leaves, and tomatoes, and cook, stirring, for about 2 minutes. Add tomato paste and continue cooking for another 10 minutes, stirring constantly. Add stock and salt, stir once more, and cook over medium heat until thickened, 30-45 minutes. Return pork to Dutch oven and simmer over medium-low heat for 2-3 hours, tasting your gravy every so often, in order to adjust seasoning.
Serve over grits and top with chopped green onion.