Entree: United States – Creole Louisiana – Pork Grillades (Creole-style braised pork medallions simmered in a rich tomato and brown roux gravy)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 6 boneless pork shoulder medallions, approx. 4 oz (115 g) each
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) Creole or Cajun seasoning
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/3 cup (80 ml) vegetable oil or lard
- 1 medium onion, finely chopped, about 8 oz (225 g)
- 1 green bell pepper, finely chopped, about 6 oz (170 g)
- 2 celery stalks, finely chopped, about 3 oz (85 g)
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 2 cups (480 ml) low-sodium chicken stock or beef stock
- 1 bay leaf
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley
- Hot cooked grits or steamed rice for serving

Instructions

1. Season pork medallions with 1 tsp (5 ml) kosher salt, 1/2 tsp (2.5 ml) black pepper, and 1/2 tsp (2.5 ml) Creole seasoning. Lightly dredge each piece in 1/3 cup (40 g) all-purpose flour, shaking off excess.
2. Heat 1/3 cup (80 ml) vegetable oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Brown pork medallions in batches, 2–3 minutes per side, until a deep golden crust forms. Remove and set aside.
3. Reduce heat to medium. If pan is dry add a bit more oil; add chopped onion, bell pepper, and celery. Sauté until softened, about 6–8 minutes. Add minced garlic and cook 30 seconds.
4. Stir in 2 tbsp (30 g) tomato paste and cook 1–2 minutes to deepen flavor. Sprinkle remaining 2 tbsp (20 g) flour into the pan and stir constantly to form a brown roux, cooking 2–3 minutes until it takes on a nutty aroma and medium-brown color.
5. Gradually whisk in 2 cups (480 ml) stock, scraping up browned bits from the pan. Add 1 cup (240 ml) crushed tomatoes, 1 bay leaf, 1 tsp (5 ml) Worcestershire sauce, and 1/2 tsp (2.5 ml) sugar if using. Bring to a simmer.
6. Return browned pork to the sauce, nestling pieces into the gravy. Reduce heat to low, cover, and simmer gently until pork is tender, about 45–60 minutes. Stir occasionally and adjust seasoning with salt and pepper.
7. Remove bay leaf and stir in 2 tbsp (30 ml) chopped parsley. If sauce is too thin, uncover and simmer a few minutes to thicken; if too thick, add a splash of stock.
8. Serve pork grillades over hot grits or rice, spooning generous gravy over the top.