How To Make Grillades and Grits
A Creole classic from New Orleans, grillades and grits is a meat dish that’s typically eaten for breakfast. This recipe uses pork instead of the usual beef.
Combine all brine ingredients in a mixing bowl.
Render bacon and sweat remaining farce ingredients over medium heat, until butternut squash is tender and most of the liquid has evaporated. Transfer to a piping bag fitted with a round tip and reserve.
Marinate pork chops in half gallon of brine for 8 to 12 hours in refrigerator. Remove pork chops from brine and make a 1-inch incision in chop, horizontally, just under bone, in such a way as to allow chops to be adequately stuffed.
Using filled piping bag, fill each chop with ¼ to ½ cup farce. Season chops with salt and pepper. Sear chops in a cast-iron pan over medium-high heat with olive oil.
Once chops are uniformly seared, remove from pan. Reduce heat to medium low. Add onion to pan and cook until mahogany in color, stirring constantly.
Once onion has browned, add garlic, celery, and hot pepper. Cook until tender. Add flour, stirring frequently. Once flour has been fully incorporated, add broth and tomatoes. Raise heat to medium high and return pork chops to pan. Simmer 15 minutes.
Season to taste with salt and pepper. Serve over creamy white corn grits.
- Calories: 708.67kcal
- Fat: 35.84g
- Saturated Fat: 9.01g
- Trans Fat: 0.19g
- Monounsaturated Fat: 18.78g
- Polyunsaturated Fat: 4.56g
- Carbohydrates: 50.08g
- Fiber: 3.20g
- Sugar: 34.71g
- Protein: 46.73g
- Cholesterol: 141.97mg
- Sodium: 2024.08mg
- Calcium: 124.02mg
- Potassium: 1568.76mg
- Iron: 2.88mg
- Vitamin A: 92.32µg
- Vitamin C: 167.13mg
Have your own special recipe to share? Submit Your Recipe Today!