Grillades and Grits

Grillades and Grits Recipe
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.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 35 Minutes

Nutritional 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


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


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.

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


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August 2006
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