ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grillades

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 40 mins
Total time 1 hr, 20 mins
Yield

Makes 4 to 6 servings

This flavorful Southern stew is made with pork and a vegetable mixture. Serve hot with cheese grits. 

Ingredients

  • SEASONING MIX
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground red pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon gumbo filé
  • GRILLADES
  • 2 pounds pork (or veal) shoulder steaks, thinly sliced
  • 1 cup all-purpose flour, divided
  • 7 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 1/2 teaspoons minced garlic
  • 4 bay leaves
  • 3 cups beef or chicken broth
  • 1/2 cup red wine
  • 1 1/2 cups canned whole tomatoes, drained and chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Hot cooked cheese grits

How to Make It

  1. Stir together all Seasoning Mix ingredients in a small bowl. Sprinkle about 2 tsp. Seasoning Mix on both sides of pork slices. In a jelly-roll pan, stir together 1/2 cup flour and 1 tsp. Seasoning Mix. Dredge pork in flour mixture, shaking off excess.

    Slicing and Chopping Tomatoes
  2. Heat oil in a large skillet over medium-high heat. Add pork, and fry about 2 minutes on each side or until golden brown. Transfer pork to a plate, reserving drippings in skillet.

  3. Sprinkle remaining 1/2 cup flour over drippings. Cook over high heat, whisking constantly, about 3 minutes or until roux is medium brown. Immediately add onion, celery, bell pepper, and garlic, and stir with a wooden spoon until well blended. Add bay leaves and another 2 tsp. Seasoning Mix. Continue cooking, stirring constantly, about 5 minutes.

  4. Bring broth to a boil in a medium saucepan, and add to vegetable mixture, stirring until well incorporated. Add wine, next 3 ingredients, and pork, and bring to a boil over high heat. Reduce heat to low, and cook, stirring occasionally, 40 minutes. Midway through, taste to check seasoning. You'll have some Seasoning Mix left over; feel free to add more. Serve hot with cheese grits.