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.

Southern Living AUGUST 2006

  • Yield: Makes 4 servings
  • Cook time:35 Minutes
  • Prep time:15 Minutes


  • 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


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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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

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