Chef John D. Folse's Grillades
According to Chef Folse, founder and namesake of the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, it is believed this dish originated when South Louisiana butchers preparing the annual boucherie took thin pieces of fresh pork and pan-fried them with sliced onions. The cooking probably took place in black iron pots hung over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus. To present it as an entree, serve over rice. Most recipes for grillades call for veal round pounded lightly and smothered in its natural juices. This recipe is from Chef Folse's book
The Encyclopedia of Cajun & Creole Cuisine. Makes 6 servings.