The Cajun dish of smothered veal or pork chops in a brown gravy is called grillades.
Grillades are thin medallions of meat—traditionally veal, though beef and pork are also common—that are seasoned, flour-dredged, browned, and slowly braised. The cooking liquid becomes a rich gravy, often built with roux, tomatoes, stock, garlic, and Louisiana’s “holy trinity” of onion, bell pepper, and celery.
Despite the name, grillades are usually fried or seared before braising rather than grilled over an open flame. In New Orleans, the classic preparation is grillades and grits, a Creole brunch dish in which the tender meat and gravy are spooned over creamy grits.
Jambalaya and gumbo are broader rice- and stew-based dishes, while étouffée usually features seafood or poultry covered in a thickened sauce. None is the specific name for these braised meat medallions.