Grillades

Experience the comforting flavors of the South with this classic Grillades recipe, a rustic dish of tender pork (or veal) medallions slow-simmered in a flavorful, Creole-inspired tomato gravy. Perfectly seasoned with aromatic vegetables, garlic, Worcestershire sauce, and a touch of cayenne pepper, this hearty dish is both rich and satisfying. Simmered to perfection over low heat, the meat becomes melt-in-your-mouth tender, while the robust gravy thickens to an irresistible consistency. Served over creamy, buttery grits and garnished with fresh parsley, Grillades is the ultimate fusion of soulful comfort food and Southern tradition. Ideal for a cozy brunch or a comforting dinner, this one-pot masterpiece holds a special place in New Orleans cuisine. Perfect for keywords like "Southern comfort food," "Creole recipes," and "grillades and grits."

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (or veal)
• 0.5 cups All-purpose flour
• 2 tablespoons Vegetable oil
• 1 Yellow onion (diced)
• 1 Green bell pepper (diced)
• 2 Celery stalks (diced)
• 4 Garlic cloves (minced)
• 14.5 ounces Canned diced tomatoes (with juices)
• 2 cups Chicken stock
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 0.25 teaspoons Cayenne pepper
• 1 teaspoons Kosher salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 4 cups Cooked grits (for serving)

Directions

Step 1

Slice the pork (or veal) into thin medallions about 1/4 inch thick. Pound the slices lightly with a meat mallet to tenderize.

Step 2

In a shallow dish, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge the meat slices in the flour mixture, shaking off any excess.

Step 3

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Working in batches, brown the meat on both sides, about 2-3 minutes per side. Remove the meat and set it aside on a plate.

Step 4

Add the diced onion, bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and sauté for 1 more minute.

Step 5

Stir in the canned diced tomatoes, chicken stock, tomato paste, Worcestershire sauce, bay leaves, thyme, and cayenne pepper. Bring the mixture to a simmer.

Step 6

Return the browned meat to the skillet, nestling it into the tomato mixture. Lower the heat to maintain a gentle simmer and cover the skillet.

Step 7

Cook for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the gravy is thickened. If the gravy becomes too thick, add a splash of chicken stock to adjust the consistency.

Step 8

Before serving, taste and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Serve the grillades over hot, creamy grits. Garnish with fresh parsley.

Nutrition Facts

Serving size	3537.7 grams (3537.7g)

Amount per serving	% Daily Value*
Calories	3694

Total Fat 219.60g	282%
Saturated Fat 68.60g	343%
Polyunsaturated Fat 16.80g
Cholesterol 768mg	256%
Sodium 4451mg	194%
Total Carbohydrate 230.80g	84%
Dietary Fiber 20.60g	74%
Total Sugars 33.20g
Protein 218.30g	437%

Vitamin D 0IU	0%
Calcium 425mg	33%
Iron 24mg	136%
Potassium 5070mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 23.1%

Carbs: 24.5%