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Grillades and Grits

Prep time 15 mins
Cook time 35 mins
Yield Makes 4 servings
Grillades and Grits is a classic Creole brunch dish featuring pieces of round steak or pork braised in a rich sauce with vegetables and served over grits.


  • 3 tablespoons all-purpose flour
  • 1 teaspoon Creole seasoning, divided
  • 1 pound lean breakfast pork cutlets, trimmed
  • 2 teaspoons olive oil
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1/2 cup finely diced green bell pepper
  • 1 (14.5-oz.) can no-salt-added diced tomatoes
  • 1 (14-oz.) can low-sodium fat-free chicken broth
  • Creamy Grits

Nutrition Information

  • calories 371
  • caloriesfromfat 25 %
  • fat 10.3 g
  • satfat 3.1 g
  • monofat 5.2 g
  • polyfat 1.1 g
  • protein 33.8 g
  • carbohydrate 36.1 g
  • fiber 3.4 g
  • cholesterol 66 mg
  • iron 2.7 mg
  • sodium 350 mg
  • calcium 149 mg

How to Make It

  1. Combine flour and 1/2 tsp. Creole seasoning in a shallow dish. Dredge pork in flour mixture.

  2. Cook pork, in 2 batches, in 1/2 tsp. hot oil per batch in a large skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet, and keep warm.

  3. Add remaining 1tsp. oil to skillet. Sauté diced onion, celery, and bell pepper in hot oil 3 to 5 minutes or until vegetables are tender. Stir in remaining 1/2 tsp. Creole seasoning. Stir in diced tomatoes and chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Simmer 15 to 18 minutes or until liquid reduces to about 2 Tbsp. Serve tomato mixture over Creamy Grits and pork.

  4. Note: Nutritional analysis includes 1/2 cup Creamy Grits.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit