Grillades and Grits

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.

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 25%
  • Fat: 10.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 33.8g
  • Carbohydrate: 36.1g
  • Fiber: 3.4g
  • Cholesterol: 66mg
  • Iron: 2.7mg
  • Sodium: 350mg
  • Calcium: 149mg

Ingredients

  • 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

Preparation

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

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 www.choosemyplate.gov.

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