Grits & Grillades
- 30m Prep Time
- 1h 15mCook Time
- 1h Ready In
A classic New Orleans Creole dish featuring seared boneless pork loin slow-cooked in a spicy tomato gravy, served over creamy grits and topped with Gruyère cheese and fresh tomatoes.
Ingredients
- 118 ml canola oil
- 355 ml all-purpose flour
- 1 boneless pork loin cut into 1-inch-thick slices
- 1 sweet onion diced
- 1 celery diced
- 237 ml green bell pepper diced
- 59.1 ml garlic chopped
- 59.1 ml tomato paste
- 1 can whole peeled tomatoes with juice
- 946 ml chicken stock
- 59.1 ml Texas Pete or Crystal hot sauce
- 59.1 ml Worcestershire sauce
- fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 1 Basic Grits
- 237 ml Gruyère cheese grated
- 2 roma tomatoes diced
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 70.3 mg
- Iron: 3.26 mg
- Magnesium: 31.5 mg
- Phosphorus: 142 mg
- Potassium: 603 mg
- Zinc: 0.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml canola oil
- 355 ml all-purpose flour
- 59.1 ml tomato paste
- 1 can whole peeled tomatoes with juice
- 946 ml chicken stock
- 59.1 ml Texas Pete or Crystal hot sauce
- 59.1 ml Worcestershire sauce
- fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 1 Basic Grits
Prepare
- 1 boneless pork loin, cut into 1-inch-thick slices
- Dice 1 sweet onion
- Dice 1 celery
- Dice 237 ml green bell pepper
- Chop 59.1 ml garlic
- Grate 237 ml Gruyère cheese
- Dice 2 roma tomatoes
Let's Cook
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Step 1.
In a large Dutch oven over medium-high heat, heat ½ cup canola oil until shimmering. Spread 1½ cups all-purpose flour on a plate. Working in batches, dredge each slice of pork loin in the flour and sear until golden brown on both sides, about 3 minutes per side. Set the seared pork aside. The flour and oil in the pan will be dark brown; this is okay.
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Step 2.
In the same Dutch oven, add the diced onion, celery, and green bell pepper. Sauté over medium-high heat until the onions are translucent, about 5 minutes. Add ¼ cup chopped garlic and sauté for 1 minute. Add ¼ cup tomato paste and sauté until dark brown, 4 to 5 minutes.
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Step 3.
Add the can of whole peeled tomatoes with their juice and cook until just beginning to simmer, about 5 minutes. Return the seared pork to the pot, then add 4 cups chicken stock, ¼ cup hot sauce, ¼ cup Worcestershire sauce, 10 to 12 sprigs fresh thyme, 1 bay leaf, and salt and pepper to taste. Bring the liquid to a boil, then reduce the heat to maintain a simmer. Cook until the pork is tender, about 1 hour. Use a slotted spoon to remove and discard any grease that forms at the top.
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Step 4.
While the pork simmers, prepare the Basic Grits according to your recipe.
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Step 5.
When the pork is tender, taste the gravy and adjust seasoning with additional salt and pepper if needed. Serve the grillades over the cooked grits with plenty of gravy, and garnish with grated Gruyère cheese and diced roma tomatoes.