Pork Grillades and Grits Recipe

Name: Pork Grillades and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-pound pork shoulder, in 1/2-inch slices; Kosher salt and freshly ground pepper; Creole seasoning mix, to taste; 3 cups all-purpose flour plus more for dusting pork; 2 cups canola oil; 1 cup chicken fat or butter; 4 each yellow onions, cut into medium dice; 2 bell peppers, cut into medium dice; 1 bunch celery, cut into medium dice; 4 cloves garlic, minced; 2 tablespoons Herbs de Provence; 4 bay leaves; 2 tomatoes, crushed (or 2 cups canned); 1 tablespoon tomato paste; 4 quarts pork or chicken stock; 1 quart grits

Servings: persons

1 4-pound pork shoulder, in 1/2-inch slices
Kosher salt and freshly ground pepper
Creole seasoning mix, to taste
3 cups all-purpose flour plus more for dusting pork
2 cups canola oil
1 cup chicken fat or butter
4 each yellow onions, cut into medium dice
2 bell peppers, cut into medium dice
1 bunch celery, cut into medium dice
4 cloves garlic, minced
2 tablespoons Herbs de Provence
4 bay leaves
2 tomatoes, crushed (or 2 cups canned)
1 tablespoon tomato paste
4 quarts pork or chicken stock
1 quart grits

1
Lightly pound pork slices with a mallet.
2
Season with salt, pepper, and Creole seasoning, and then dust in flour.
3
Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side.
4
After browning, reserve.
5
When pork has all been browned, discard excess oil.
6
Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand.
7
Brown roux, stirring constantly for about 10 minutes.
8
Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes.
9
Add tomato paste and cook for 10 minutes, stirring constantly.
10
Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes.
11
Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
12
While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits.
13
Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking.
14
Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally.
15
Remove from heat, fold in butter, and season with salt.
16
Season pork to taste and serve over grits.

1787

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 4-pound pork shoulder, in 1/2-inch slices, Kosher salt and freshly ground pepper, Creole seasoning mix, to taste, 3 cups all-purpose flour plus more for dusting pork, and more.

Yes, Pork Grillades and Grits falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Grillades and Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions