GRILLED CREOLE PORK AND PEPPERS

Grilled Creole Pork and Peppers image

Number Of Ingredients 9

Previous Next

4 banana pepper or 2 Anaheim chilies
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Creole mustard
1/2 teaspoon fresh thyme or 1/8 teaspoon dried thyme
1 butterflied pork chop, 3/4 inch thick (1/2 pound)
1 teaspoon ground cajun seasoning blend for pork

Steps:

1. Heat grill to low to moderate heat or set oven control to broil. Spray rack or broiler pan with cooking spray. Place peppers on grill or rack in broiler pan. Grill peppers 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place peppers in paper bag. Close tightly let stand 15 minutes.2. Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme set aside. Remove peppers from paper bag. Peel off skin discard. Keep peppers warm. 3. Trim excess fat from pork chops. Slash outer edge of fat on pork 1/4-inch deep to prevent curling. Rub both sides of pork with Cajun seasoning blend. Place pork on rack or broiler pan.4. Grill pork 4 to 5 inches from heat 4 minutes or until seasoning browns brush with tomato sauce. Grill 1 minute turn. Grill 3 minutes longer brush with sauce. Grill 1 to 2 minutes longer. Heat remaining sauce to boiling serve over pork and peppers.1 Serving: Calories 215 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 75mg Sodium 210mg Carbohydrate 13g (Dietary Fiber 2g) Protein 28g % Daily Value: Vitamin A 16% Vitamin C 100% Calcium 2% Iron 10% Diet Exchanges: 3 Lean Meat, 3 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves