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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

120 min.

135 min.



Lite Pork Grillades with Grits

Traditional grillades normally include veal and beef, this version is lighter with pork.


1 4-pound pork shoulder,sliced thin
1 tsp of salt and black pepper
1 tbsp. of mixed dried Creole spices (red pepper flakes,onion powder, garlic powder, oregano, basil, thyme, cayenne, white and black pepper)
3 cups rice flour (with extra to dust pork)
2 cups canola oil
3 cups of olive or canola oil for the roux
4 Vidalia onions, diced
2 bell peppers, cut into medium dice
1 fennel bulb diced
4 cloves garlic, minced
2 tablespoons of dried mixed herbs (lavender, thyme, sage, marjoram)
4 bay leaves
Can of crushed tomatoes (13 oz.)
1 tablespoon tomato paste
4 quarts of veggie stock
1 quart of precooked grits


1Flatten pork with mallet (pound lightly just until thin and spread.) Season with salt, pepper, and Creole seasoning, then dust in rice flour. Heat canola oil over high heat in a large pan and brown pork on both sides,(2 minutes per side.) After browning, set aside to cool on a plate.
2Heat olive oil in the same pan used for the pork whisk in the rice flour to make a roux the consistency of a gritty paste. Stir constantly until browned then onions, peppers,fennel, bay leaves, garlic, herbs and can of crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste (cook 10 minutes, stirring constantly.) Add stock, season to taste, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to pan and simmer over low heat, until meat is very tender(45 mins-1hr.)
3Once meat is tender, heat the precooked grits up. Add grits to plate, top with grillades and sauce. Serve with favorite steamed veggie or salad.