CREOLE PORK CHOPS RECIPE
A delicious classic recipe for Creole Pork Chops. The pork chops have the right kick of heat and smothered in a Creole vegetable mix served over rice.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Add the cooking oil and bacon grease to a cast iron skillet and heat over medium. You'll want the skillet hot before adding the pork chops.
- Score the top of the pork chops, season both sides with one teaspoon of the Creole seasoning, set aside.
- Next, add the flour to a bowl and season with remaining two teaspoons of Creole seasoning and onion powder; combine.
- Dredge each pork chop in the seasoned flour and place into the hot skillet; brown on each side (about 5 minutes per side).
- Remove the pork chops and set aside.
- Next, add the bell pepper, onion, celery and hot pepper to the skillet and sweat until slightly tender, about 5 minutes.
- Next, add the garlic, diced tomatoes and Worcestershire sauce to the vegetable mix. Stir to combine.
- Bring to a simmer; return the pork chops to the skillet with the vegetables until heated through.
- Add slurry mixture, if using, to thicken the juices.
- Serve over cooked rice.
Nutrition Facts : Calories 675 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 29 grams fat, Fiber 16 grams fiber, Protein 46 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 Pork Chops with Vegetables, Sodium 533 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PORK CHOPS WITH CREOLE ONIONS AND PAN SAUCE
This is one of my dream-it-up recipes. I had some pork loin chops from a pork loin that I had had cut into chops on sale and an onion that I was worried would go bad before we got back from vacation. The preparation and cooking times are an estimate. The onion idea comes from a fast food restaurant that used to be in the area, Short Stop, that served Diablo Burgers: cheeseburgers with onions and bell peppers sauteed in butter and Tony's. I didn't have any bell pepper (plus I don't think it would have worked flavor-wise here).
Provided by JanieTeachGal
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In your largest, widest NONSTICK skillet, melt the butter over medium-high heat (I have a ten-level electric stove top -- so I melt it on 8).
- Once it bubbles, add in the onion. Stir-fry/saute the onion in the butter. The key here is to make the edges of the onion brown and crispy. If the onion starts to get too dark for you, you can turn down the heat, but the goal is for the onion to brown -- not caramelize -- but turn mahogany.
- Once the onion is softened and brown, dredge the chops lightly in flour. You are not making chicken fried pork steak here, so lightly is the key (a fine dusting).
- Scoot the onion to one side of the pan with a nonstick-skillet safe spatula and place chops in the pan. Sear both sides of the chops.
- Meanwhile, on the other side of the skillet, sprinkle Tony's over the onions and toss lightly to spread that Creole-y goodness. If you wish to reduce the sodium, you can use Tony's more spice or one of the Creole seasoning recipes on 'Zaar.
- Once pork chops are cooked through, pour water over the contents of the whole pan and let the skillet simmer until the water and browned bits form a yummy pan sauce of the consistency you wish.
- Note: You are NOT making gravy. That is why you don't want to use self-rising flour or too much flour. A little dab will do 'ya.
- Note Part 2: It is extremely important that all of this be done in a single skillet because otherwise the pan sauce won't have the mixture of the onion, butter, pork browned bits, and Creole Seasoning. An electric skillet on a fairly high setting should be okay, as well.
- Note Part 3: I served this with one of my twice-baked potato OAMC concoctions, but I think the pan sauce would be good over mashed potatoes or rice.
EASY PORK CHOPS CREOLE (OAMC - MAKE AHEAD)
This one came from one of my many cooking magazines and it definitely satisfies my husband's "spicy" tooth without being too spicy for me. (Originally submitted by Amy Gross of Swanton, OH)
Provided by PSU Lioness
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet (or the electric skillet works well to hold everything), heat oil over Medium-High heat and brown pork chops on both sides in batches. Set aside and keep warm.
- In the same skillet, saute the onions, green pepper and yellow pepper until tender (about 7-10 minutes).
- Reduce heat to medium and return pork chops to skillet.
- Combine the soup, water, Creole seasoning, pepper and salt and pour over the chops; bring to a boil.
- Reduce heat to Medium-Low, cover and simmer for 12-14 minutes or until meat is tender and internal temperature reaches 145 degrees.
- Serve immediately with rice if desired.
- TO FREEZE FOR LATER:.
- If freezing, allow to cool after cooking. Place in a freezable container and freeze for up to 3 months.
- TO REHEAT FROZEN CHOPS:.
- Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 145.
- IF YOU DON'T HAVE CREOLE SEASONING, USE THIS:.
- 1/4 tsp EACH salt, garlic powder and paprika; ALSO a pinch EACH of dried thyme, ground cumin and cayenne pepper.
Nutrition Facts : Calories 352.9, Fat 15.4, SaturatedFat 4.8, Cholesterol 124, Sodium 311.8, Carbohydrate 10.6, Fiber 1.6, Sugar 5, Protein 41.2
COOK-AHEAD PORK CHOPS
"I found the recipe for these moist make-ahead pork chops in a magazine years ago and adapted a couple of our favorite recipes to work with them," writes Marge Anderson of Fergus Falls, Minnesota. It's handy to have them in the freezer for the quick dinners she shares here.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Place pork chops in an ungreased 9-in. square baking pan. Pour chicken broth over chops. Cover and bake at 350° for 45-55 minutes or until a thermometer reaches 160°. Cool. , Wrap in heavy-duty foil or place in freezer bags; freeze for up to 4 months.
Nutrition Facts :
CREOLE PORK CHOPS
From Taste of Home Simple & Delicious Magazine, October 2008. I haven't tried this recipe yet, but am posting it for future reference. Author Ann Rogers, Ocala, Florida.
Provided by NELady
Categories Pork
Time 30m
Yield 4 Pork Chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork.
- In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer or until meat is tender.
CREOLE PORK CHOPS
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
PORK CHOPS CREOLE
A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 23g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
PORK CHOPS CREOLE
This is a recipe I have been making for years. It comes from Betty Crockers Dinner for Two Cookbook. I find it easy to make, but elegant.
Provided by morgainegeiser
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In 10-inch skillet, brown chops over medium heat.
- Sprinkle salt and pepper on chops.
- Top each with 2 -3 onion slices, 1 green pepper ring, 1 tablespoon rice and 1/4 cup tomatoes.
- Reduce heat; cover and simmer until done, about 45 minutes. Add a small amount of water if necessary.
Nutrition Facts : Calories 624.6, Fat 40.3, SaturatedFat 15, Cholesterol 137.6, Sodium 1550, Carbohydrate 25.8, Fiber 3.3, Sugar 9.2, Protein 39
BAKED PORK CHOPS & MACARONI CREOLE
Make and share this Baked Pork Chops & Macaroni Creole recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wipe hops with damp paper towel, trim excess fat.
- Place on rack in broiler pan, broil on both sides until nicely browned.
- In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.
- Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
- Add cooked macaroni to tomato mixture, mix well.
- Arrange chops on top.
- Bake covered 40 minutes or until chops are tender.
Nutrition Facts : Calories 486.5, Fat 18.6, SaturatedFat 5.6, Cholesterol 75, Sodium 216.6, Carbohydrate 48.1, Fiber 3.4, Sugar 5.6, Protein 30.7
CREOLE PORK CHOPS & CORNBREAD CASSEROLE
From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.
Provided by mightyro_cooking4u
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
- Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
- Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
- Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
- Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
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