Grillades (pronounced gree-YHADS) are thin cutlets of pork or beef that are fried and served over grits in south Louisiana.

1 pound pork steaks, cut into 1-inch pieces
1 tablespoon Creole Seasoning
1/2 cup vinegar
Cooking spray
2 tablespoons chopped onion

Season pork with Creole seasoning and place in shallow baking dish. Marinate overnight in vinegar.

Place drained meat into a skillet coated with cooking spray.

Brown on each side. Add onion and enough water to cover. Reduce heat and simmer for 1 hour.

Serve over grits.

Serves 4.

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