Pork Grillades

Pork Grillades

These Creole pork chops and gravy with tomatoes and the Cajun trinity are the type of food that'll make the neighbors jealous once they smell it.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings


Creole Seasoning Blend

  • 4 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp celery salt
  • 1/2 tsp cayenne
  • 1/2 tsp black pepper


  • 2 lbs pork shoulder, cut into 1/2 inch thick chops or 1/2 inch chunks (Something with a lot of fat and collagen, like the blade chops)
  • 1 cup flour, divided
  • 1/2 cup Vegetable oil
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken stock or broth
  • 2 bay leaves
  • 2 cups canned crushed tomatoes
  • 1/2 tbs tomato paste
  • 2 strips bacon
  • 1 tbs Worcestershire sauce


  • In a small mixing bowl, stir together all Creole Seasoning Blend ingredients. Add salt if desired, but we like to keep it separate to allow for more portioning control.
  • In a large, flat bowl or pie pan, combine 3/4 cup flour and 1 1/3 tbs of the seasoning blend. Stir together to evenly distribute.
  • Remove the bone from the pork if required. Seasoning with the remaining Creole Seasoning Blend (plus any desired salt), then dredge in the seasoned flour.
  • Heat the vegetable oil in a large pot or Dutch oven over medium until the oil is shimmering.
  • Working in batches if necessary, brown the pork chops then set aside. Each batch should take about 3 to 5 minutes total. Pour the remaining oil from the pan into a measuring cup then return 1/4 cup oil to the pan. We're reusing this oil because of the pork flavor, but you can sub in fresh oil, butter, or a combination.
  • Sprinkle in the remaining 1/4 cup flour into the hot oil, then cook, whisking constantly. We want a dark roux, which will take a few minutes to achieve. Just be careful not to burn it.
  • Add the chopped onions, bell pepper, and celery. Stir to evenly distribute in the roux, then let cook until beginning to soften, about 5 minutes.
  • Add the garlic to the pan, but only cook that for about 30 seconds to 1 minute. Pour in the chicken stock and scrape the bottom of the pan to remove any stuck-on goodies. Add the bay leaves, crushed tomatoes, tomato paste, bacon, and Worcestershire sauce. Cook for about 5 to 10 minutes to let the flavors get acquainted then return the pork to the pot.
  • Cover and simmer over medium low until the pork is fork tender, about 1 to 2 hours. Alternatively, you can transfer this to an oven heated to 350 F, if you don't want to keep the stove on.
  • Remove bay leaf and bacon strips, add any desired hot sauce or extra salt, and enjoy served over rice or grits!