Best Creole Chops Recipes

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CREOLE PORK CHOPS



Creole Pork Chops image

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

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

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.

CREOLE PORK CHOPS



Creole Pork Chops image

A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours.

Provided by Linda Gonzalez Goodrich

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h15m

Yield 4

Number Of Ingredients 8

4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 ¼ teaspoons salt

Steps:

  • Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 11.7 g, Cholesterol 38.3 mg, Fat 11.5 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 3.6 g, Sodium 957.8 mg, Sugar 5.7 g

CREOLE PORK CHOPS



Creole Pork Chops image

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

1/2 teaspoon salt
1/2 teaspoon basil, dried
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
16 ounces pork loin chops, boneless
2 tablespoons vegetable oil
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic, minced

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.

PORK CHOPS CREOLE



Pork Chops Creole image

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

1/4 cup all-purpose flour
4 boneless pork loin chops (3/4-inch thick and 4 ounces each )
5 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup finely chopped green pepper
1 celery rib, finely chopped
2 garlic cloves, minced
2 cups stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/2 teaspoons dried thyme
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
Minced fresh parsley

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.

CREOLE PORK CHOPS



Creole Pork Chops image

From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.

Provided by Candy C

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

8 pork loin chops, 3/4 inches thick,well-trimmed
3 tablespoons cooking oil
1 cup finely chopped yellow onion
1 cup finely chopped green pepper
1 cup finely chopped celery
2 cloves garlic, finely chopped
1 (28 ounce) can whole canned tomatoes, undrained
3 tablespoons tomato paste
3 cups beef stock or 3 cups beef broth
1 teaspoon sugar
1 bay leaf
1 teaspoon ground oregano
1 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons finely chopped parsley

Steps:

  • In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
  • Remove the chops as they brown, and keep warm in a 180 degree oven.
  • Reserve 3 tbls.
  • of the pan drippings, and pour off the excess.
  • Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
  • Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
  • Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
  • Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
  • Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.

CREOLE PORK CHOPS & CORNBREAD CASSEROLE



Creole Pork Chops & Cornbread Casserole image

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

4 tablespoons shortening, Butter Flavor Crisco, divided
8 pork chops, 1/2 inch thick
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup bell pepper, green, chopped
1 garlic clove, minced
2 cups cornbread, crumbled
1 egg, lightly beaten
1 (14 1/2 ounce) can tomatoes, whole, drained, cut up
1 (8 ounce) can tomato sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 bay leaf

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.

ONE-SKILLET CREOLE PORK CHOPS



One-Skillet Creole Pork Chops image

"This recipe is one of my family's favorites, and it usually becomes a favorite of whomever tries it. It's so easy to make. You can't beat a one-skillet dish!" Amy Gross - Swanton, OH

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 11

8 boneless pork loin chops (3/4 inch thick and 6 ounces each)
4 teaspoons canola oil
2 large onions, sliced
1 medium green pepper, cut into strips
1 medium sweet yellow pepper, cut into strips
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2/3 cup water
1 teaspoon Creole seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked rice, optional

Steps:

  • In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender., Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender., Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen pork 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 thermometer reads 165°.

Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 412mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

VEAL CHOPS WITH CREOLE MUSTARD CRUST



Veal Chops with Creole Mustard Crust image

Categories     Mustard     Bake     Sauté     Quick & Easy     Dinner     Meat     Veal     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1/4 cup Creole mustard
2 tablespoons mayonnaise
2 green onions, chopped, divided
2 8-ounce veal rib chops (each about 1 inch thick)
Ground allspice
2 tablespoons olive oil
1 large garlic clove, minced
1 cup fresh breadcrumbs made from crustless French bread

Steps:

  • Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
  • Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
  • Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.

PORK CHOPS CREOLE



Pork Chops Creole image

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

4 pork loin chops, 1/2 to 3/4 inch think
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into thin onion slices
1 green pepper, cut 4 green pepper rings
4 tablespoons uncooked instant rice
1 (8 ounce) can stewed tomatoes

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

CREOLE LAMB CHOPS WITH PORT WINE DEMI



Creole Lamb Chops with Port Wine Demi image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 11

3 tablespoons fresh minced garlic
8 tablespoons butter
4 cups ruby port
6 cups veal stock
1 tablespoon 3-pepper blend (equal parts cayenne, black pepper, and white pepper)
1 rack Australian lamb, fat cap on
Salt and freshly ground black pepper
1/4 cup jerk seasoning
2 cups balsamic vinegar
Potato puree, for serving, if desired
Seasonal vegetables, for serving, if desired

Steps:

  • Preparation for Creole Lamb Chops with port Wine Demi:
  • In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
  • In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
  • Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
  • With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
  • Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

BAKED CREOLE PORK CHOPS



Baked Creole Pork Chops image

My family loves these pork chops because they are seasoned just right and oh so tender. And they have a crispy crunch even though they are baked and not fried. The seasoning bakes right through. Yummy!!!! And a healthy way of preparing them is a bonus. Enjoy!!!

Provided by Loretta Guynn

Categories     Pork

Time 1h45m

Number Of Ingredients 5

eggs wisk 3 or 4 eggs together
onion powd dash(es) onion powder
garlic pow dash(es) garlic powder
creole sea dash(es) creole seasoning
pork chops pkg pork chops

Steps:

  • 1. Preheat oven to 350°. Take 3 to 4 raw eggs and crack in a mixing bowl. Add all the seasonings in with the raw eggs then whisk together. After whisking together, dip each pork chop in the egg batter. Saturate each pork chop on both sides.
  • 2. Next dip battered pork chops in plain bread crumbs.Thoroughly coat each pork chop on both sides. Spray a triangular pan with nonstick Pam spray. Layer pork chops in pan. Place in oven and bake for 1-1/2 hours. Turn pork chops over periodically so they can evenly brown on both sides. Do this until done. Enjoy.
  • 3. Note: If pork chops need to cook longer then do so. Some oven temps may vary.

PORK CHOPS WITH TANGY CREOLE MUSTARD & PINEAPPLE SAUCE



Pork Chops With Tangy Creole Mustard & Pineapple Sauce image

Make and share this Pork Chops With Tangy Creole Mustard & Pineapple Sauce recipe from Food.com.

Provided by Sassy in da South

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 pork chops
salt, to taste
pepper, to taste
1/2 cup chicken broth
3/4 cup pineapple preserves
1/4 cup creole mustard
2 teaspoons cider vinegar
1 dash Tabasco sauce
1 tablespoon light brown sugar, packed

Steps:

  • In a large skillet over medium heat (or in an electric skillet), heat the olive oil. Sprinkle pork chops with salt and pepper and add to the skillet.
  • Cook the chops, turning, until well browned.
  • Add the chicken broth.
  • Cover and continue cooking for 10 minutes.
  • Meanwhile, combine remaining ingredients.
  • Add the sauce to the pork chops, turning to coat well.
  • Cook the chops, uncovered, for 15 minutes longer, turning occasionally.

Nutrition Facts : Calories 593.7, Fat 25.6, SaturatedFat 7, Cholesterol 137.3, Sodium 400.3, Carbohydrate 45.7, Fiber 1.2, Sugar 32.7, Protein 42.7

CREOLE PORK CHOPS & CORNBREAD CASSEROLE RECIPE - (4.5/5)



Creole Pork Chops & Cornbread Casserole Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 16

4 tablespoons shortening, Butter Flavor Crisco, divided
8 pork chops, 1/2 inch thick
1 ⁄3 cup onion, chopped
1 ⁄3 cup celery, chopped
1 ⁄4 cup bell pepper, green, chopped
1 garlic clove, minced
2 cups cornbread, crumbled
1 egg, lightly beaten
1 (14 1/2-ounce) can tomatoes, whole, drained, cut up
1 (8-ounce) can tomato sauce
1 teaspoon brown sugar
1 ⁄2 teaspoon chili powder
1 ⁄4 teaspoon salt
1 ⁄8 teaspoon black pepper
1 ⁄8 teaspoon cayenne pepper
1 bay leaf

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.

BAKED PORK CHOPS & MACARONI CREOLE



Baked Pork Chops & Macaroni Creole image

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

4 pork chops, thin shoulder
1 tablespoon salad oil
1 cup sliced onion
1 clove garlic, crushed
1 lb canned tomato, whole,undrained
1/2 teaspoon dried thyme
1 bay leaf, crumbled
salt
1/8 teaspoon pepper
2 cups cooked macaroni, elbow,cooked

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

MARLO THOMAS'S CREOLE LAMB CHOPS



Marlo Thomas's Creole Lamb Chops image

From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this!

Provided by Lennie

Categories     Lamb/Sheep

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 shoulder lamb chops
salt
1 teaspoon cooking oil
1 medium onion, diced
1 1/2 cups chopped green peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Steps:

  • Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
  • Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
  • Add the onions and green pepper.
  • Brown lightly; then add tomatoes and seasonings.
  • Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
  • Bake tightly covered for an hour in a preheated 350F oven.

PORK CHOPS WITH CREOLE ONIONS AND PAN SAUCE



Pork Chops With Creole Onions and Pan Sauce image

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

4 boneless pork loin chops (1/2-3/4 inch thick)
1 -2 onion, halved lengthwise and sliced into half-moon slices, half rings separated
2 -3 tablespoons butter
1/2-1 tablespoon creole seasoning (such as Tony's)
1/2 cup flour (for dredging, NOT self-rising)
1/2-3/4 cup water

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.

CREOLE CHOPS



Creole Chops image

Make and share this Creole Chops recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup flour
4 boneless pork loin chops
4 tablespoons oil
1 large onion, thinly sliced
1/2 cup chopped green pepper
1 cup sliced celery
2 cloves garlic, minced
2 cups stewed tomatoes
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons thyme
1/2 teaspoon pepper
1/4 teaspoon hot sauce

Steps:

  • Coat chops with flour; brown in oil.
  • Remove and keep warm.
  • In drippings, saute onion, green pepper, celery, and garlic.
  • Stir in tomatoes, and spices.
  • Return chops to pan.
  • Bring to a boil.
  • Reduce heat and simmer for 15 minutes.

PORK CHOPS CREOLE



PORK CHOPS CREOLE image

Categories     Pork

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
salt and pepper to taste
1 green pepper cut into strips
1 clove garlic, minced
1 cup chopped onion
1 16 ounce can tomatoes, drained and chopped
1 small bay leaf
4 pork chops, 1 to 1 1/2 inches thick

Steps:

  • Brown chops well in butter with salt and pepper. Remove chops from pan. Add onion and pepper strips to grease in pan. Add tomatoes, garlic and bay leaf and mix well. Return chops to pan and cover. Simmer 1 1/2 to 2 hours over low heat. Turn chops 2 or 3 times. Add water or tomato juice if liquid cooks down too much.

PORK CHOPS CREOLE STYLE



Pork Chops Creole Style image

Make and share this Pork Chops Creole Style recipe from Food.com.

Provided by morgainegeiser

Categories     Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 boneless pork chops
1 (8 ounce) can tomato sauce
2 tablespoons oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

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.

Nutrition Facts : Calories 379.6, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 727.6, Carbohydrate 7.4, Fiber 1.9, Sugar 4.3, Protein 41.2

EASY PORK CHOPS CREOLE (OAMC - MAKE AHEAD)



Easy Pork Chops Creole (Oamc - Make Ahead) image

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

8 boneless pork loin chops (3/4 oz thick and 6 oz each)
4 teaspoons canola oil
2 large onions, sliced
1 medium green pepper, cut into strips
1 medium yellow sweet pepper, cut into strips
1 (10 3/4 ounce) can condensed tomato soup, undiluted
2/3 cup water
1 teaspoon creole seasoning (Tony Chachere's is the best or see note at bottom of recipe if you don't have any on hand)
1/2 teaspoon pepper
1/4 teaspoon salt
hot cooked rice, for serving

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

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